Langostino Macaroni and Cheese

Do not sleep on this Langostino Macaroni and Cheese recipe. Loaded with sweet, tender langostinos, this macaroni recipe is fancy enough for the holidays but easy enough for a weeknight.

Topped with buttery toasted breadcrumbs and baked to cheesy perfection, you’re going to want to give this easy and creamy langostino recipe a try. If you love macaroni and cheese, try my Creamy Baked Mac and Cheese with Tomatoes.

What are Langostinos?

Langostino is a Spanish word for “little lobster”. However, langostinos are not crustaceans like lobsters. Instead, they resemble prawns or shrimp in appearance. That said, they taste like lobster or crab meat. They have a very delicate, sweet flavor which tastes amazing in this recipe. They are about one inch long but can be slightly larger.

Expert Tips

For this recipe, I used very simple ingredients. This way you can really taste the delicious, delicate langostino. What’s great, is that langostino tastes like lobster but is roughly half the price. However, you can easily swap lobster meat in this recipe. Just be sure it’s fully cooked and roughly chopped before you add it to the cheese cause.

Cook the pasta al dente as it will continue to cook in the sauce.

Recipe Ingredients

• Langostino – For this recipe, I used precooked and peeled langostino. The cooked langostino is easier to work with but you can also cook and peel them if needed.
• Pasta – Boil a pot of water and cook the pasta al dente. Be sure to reserve some pasta water incase your cheese sauce gets too tight. I used Delallo Food’s Tortiglioni, and it was great.
• Oil – Lightly drizzle over the cooked pasta to prevent sticking.
• Butter – You’ll need 5 tablespoons of butter for this recipe. Four tablespoon will go in the sauce and the remaining tablespoon will be used to brown the breadcrumbs.
• Milk – Be sure to use 2% milk in this recipe. It helps keep the sauce light and creamy.
• Seafood Stock – The seafood stock in this recipe really enhanced the entire dish. However, you can use chicken stock if that’s what you have handy.
• Cheese – This recipe calls for Velveeta cheese. Yes, you read that right. I know some people think Velveeta cheese isn’t very good because it’s processed. However, it’s perfect in this cheese sauce. It’s smooth creamy and melts perfectly every single time.
• Shredded Mozzarella Cheese – The shredded mozzarella cheese adds extra flavor and texture to this sauce. Do not skip it.
• Pasta Water – Reserve pasta water for this dish. If your cheese sauce gets too tight or thick simply add some pasta water to thin it out.
• Panko Breadcrumbs – I love using panko breadcrumbs in this recipe. They have the perfect texture. Plus, once they are browned in butter and seasoned, they really bring this dish to life.
• Seasoning – Add cracked black pepper and a touch of paprika to the breadcrumbs. This enhances the flavor of the dish.
• Chives – Finish the dish with fresh chopped chives. The slight bite from the chives works perfectly with this recipe.

How to Make Langostino Macaroni and Cheese

• Preheat the oven to 350 degrees. Spray an 8×8 baking dish with nonstick cooking spray and set it aside.

Boil the Pasta

• Boil a pot of water and cook your pasta according to the package. Al dente is best as it will continue to cook in the oven. Reserve some pasta water to use if your cheese sauce gets too tight. Drain off remaining water and lightly drizzle the pasta with olive oil to prevent sticking. Set the pasta aside.

Make the Breadcrumbs

• Add butter to a pan over medium heat. Once melted, add the panko breadcrumbs, cracked black pepper and pinch of paprika. Once the breadcrumbs are slightly toasted and golden brown in color remove them from the heat.

Make the Sauce

• In a saucepan, over medium heat, add ¼ cup of butter. Once melted add the AP flour to form a roux. Once the roux is golden brown, slowly add the milk to form a bechamel sauce. Whisk frequently.
• Next, slowly add the seafood stock. Whisk until well combined. Then, add the cubed Velveeta and shredded mozzarella cheese. Reduce the heat to medium / low and slowly stir until the cheese is fully melted and well combined. Taste and season accordingly.Next, add the cooked pasta and pre-cooked langostinos. Gently toss until everything is well coated in the sauce.

Assemble and Bake

• Pour the macaroni and cheese mixture into the prepared baking dish. Be sure to scrape all the cheese sauce into the pan. Top with the toasted breadcrumbs. Cover and bake for 15-20 minutes. Remove from the oven, top with fresh chives and serve hot.

Storage

• Store any leftover macaroni and cheese in an airtight container in the refrigerator for three to four days.
• When reheating, add a splash of water or seafood stock to a pan/pot and heat the macaroni over the stove top. This will help prevent the langostino from becoming rubbery and overcooked.
• That said, you can also reheat this dish in the microwave. Just add some liquid to the bowl to help reconstitute the sauce.

Frequently Asked Questions

Other Macaroni and Cheese Recipes to Consider Trying

• Stovetop Buffalo Chicken Macaroni and Cheese
• Taco Macaroni and Cheese
• Baked Macaroni and Cheese with Roasted Tomatoes
• Green Chili Mac and Cheese
• Summer Vegetable Mac and Cheese