Cheddar is a very strong cheese that overwhelms most seafoods so I would look for cheeses with a much milder flavor. The Swiss or Gruyere were likely included as they are both milder in taste but subbing with another mild flavored cheese - Monterey Jack, Edam, Gouda. Muenster or Havarti - could achieve much the same.

Gruyere melts very well, which is probably why it was included. Cheddar (orange or white) gives the dish a bit of a "bite" esp. if you use a sharp or extra-sharp variety. Otherwise, with only "white" cheeses, it could be bland. You could leave out the Swiss and add more Gruyere.

ETA: Monterey Jack, as mentioned above, is a good idea - also melts very well.

Second: jack and havarti. My usual is sharp cheddar, Swiss, valvetta. Valvatta adds “creamyness”. Leftover’s are pan fried for breakfast, the cheddar toasts in the pan.

I agree about the velveeta that adds creaminess. But I don’t know if your areas, but ours it’s really gotten expensive! Not that it matters here, as it’s a special dish, I mean using seafood and all but just an observation

I like velveeta in certain casseroles, including mac and cheese. I grew up with it, so it gives me that warm fuzzy feeling. But I can buy real cheese on sale at times for $2 a pound, so $4 for fake cheese just seems wrong. I have never had a seafood mac, but i bet i would like it.

I use sliced American cheese(not the individually wrapped) for the creamy texture and cheddar and fontina for flavor. As mentioned above,Monterey jack would work as well. I don't like swiss or gruyere either.

Velveeta does not qualify to be called a cheese because it has more milk in it than the USDA definition of cheese. It is not fake cheese.

Check online for Ina Garten's Lobster With Mac and Cheese or Emeril Lagasse's Seafood Mac and Cheese. Easy to use what suits you...Cheddar, Swiss, Fontina, Gruyere, Jack, Parmesan. I'm wondering about an Havarti with Dill I buy at TJ's that could also be nice with the seafood.

The thing in Velveeta (and American cheese) that makes for melty gooeyness that keeps the cheese/sauce from splitting is sodium citrate. You can buy sodium citrate at restaurant supply stores, Amazon, etc. It's mineral, but similar to salt or baking soda in terms of edibility.

If you make a good roux into a milk base correctly, that should also bind your sauce and keep it all lovely melty, but there is the potential for breaking. Don't rush it or heat it too high, and add the cheese gradually.

Names of cheeses are misleading. Cheddar, gruyere, emmenthaller, parmesan, etc., come in everything from tasteless rubber or salty rubber to massively pungent. If you can get your cheeses from a cheese shop, or a deli which will give you tastes, you'd have more control over the outcome.

If you want the dish to really taste of seafood, you can use the shells to flavor the pasta water.

Not sure if I've ever made traditional Mac-n-cheese. But often an 'adult' version with roasted baby artichoke hearts, cherry toms...lots of veg with a mac-n-cheese bubbly crispy top.

I did have a killer appetizer lobster Mac a few months ago. Tiny ramekin white cheese sauce from a favorite French lunch spot we like. Fantastic cup of soup, 1/2 sandwich, fennel/celery root slaw,...a special or two every day.

This link might help, HERE

I have a half dozen bits of good cheese from the holidays and a couple lobster tails in the freezer. (!)

I did research fondue last year and sodium citrate was mentioned....never made it (the fondue) but that would be the same creamy goodness a Mac needs.

Thank you! that was a really good link. Going by that, I might try fontina. I’ve never had it (to my knowledge), but the description sounds like what I’m after,

For a while, I added cauliflower to Mac and cheese.

I've never had seafood mac & cheese, but I agree with using Jack as a milder cheese. I'd also be tempted to go with some mozzarella. For a super melting cheese, try hoop cheese!

Where is the outrage? I thought seafood + cheese was a food abomination.

Sounds delish...carry on :-p

Now I seem have a craving for Crab Au Gratin.

"Where is the outrage? I thought seafood + cheese was a food abomination."

Not necessarily an abomination but a combo that needs to be handled carefully :-) I did mention early on that cheddar specifically can be overwhelmingly strong in taste when used with seafoods so should be used in conjunction with milder flavored cheeses. Othrwise, you might not notice there is any seafood in the mac & cheese!!

In fact, when you research recipes of lobster mac & cheese, cheddar IS included but typically in significantly smaller quantities than other, milder cheeses.

I read that the combo is a kosher issue

Oh, yeah, it's a kosher issue all right! Shellfish is not kosher, ever. Fish and cheese can be eaten together and be kosher. See the classic bagel with lox and cream cheese. ETA: some very fringe people won't eat 100% hard cheese with fish because of an obscure ruling that most of the rabbis have disavowed, but they just add a little milk, like you would for mac and cheese anyway, and then they can do it. But mac and cheese with lox sounds disgusting.

Louise, I always put fontina in blond lasagnas. It's a good texture melted, and very flavorful without being too pungent for the purpose. I think you're right that it would go well. Look for a fresh (not aged), white Danish one.

some of the chefs say you should not mix cheese and seafood. Our Chinese buffet, however, has a wonderful crab bake with melted cheese on top. Of course, it's the faux crab (Red snapper?) but still one of our faves when we go indulge.