There’s something magical about watching my kids’ faces light up when I bring a bubbling casserole to the table. Last Friday, my youngest declared mac and cheese his “favorite food in the whole world.” I wanted to make that classic comfort food feel a little more special, a little more celebratory. So, I decided to elevate it.
I raided the fridge and freezer, tossing in some succulent shrimp and sweet crab meat I had on hand. The result? A creamy, decadent, and surprisingly simple Seafood Mac and Cheese that had everyone asking for seconds.
This dish truly combines the best of both worlds: the cozy familiarity of macaroni and cheese with the luxurious taste of the sea. It’s become our new go-to for turning an ordinary weeknight into a mini-feast.
Why You’ll Love This Seafood Macaroni and Cheese
This recipe is a total game-changer for family dinners. First, it’s incredibly versatile. You can use almost any seafood you have available.
Secondly, it feels fancy but is deceptively easy to make. The rich, cheesy sauce clings to every piece of pasta and seafood, creating the ultimate comfort food experience. Your family will adore this twist on a classic.
This Seafood Mac and Cheese is also a fantastic way to introduce your loved ones to seafood in a familiar and welcoming format. It’s a complete meal in one dish, packed with protein and creamy carbs that satisfy even the pickiest eaters.
Ingredients You’ll Need
Gathering simple, quality ingredients is the first step to a perfect Seafood Mac and Cheese. Here’s what you’ll need to create this comforting masterpiece.
| Ingredient | Quantity | Notes |
|---|---|---|
| Elbow Macaroni | 1 pound (16 oz) | Or any short pasta like cavatappi or shells |
| Unsalted Butter | 4 tablespoons | Divided use |
| All-Purpose Flour | 1/4 cup | For the roux |
| Whole Milk | 4 cups | Warmed slightly for a smoother sauce |
| Sharp Cheddar Cheese, shredded | 3 cups | Shred it yourself for best melting |
| Gruyère Cheese, shredded | 1 cup | Adds a wonderful nutty flavor |
| Cooked Shrimp, medium | 1 pound | Peeled, deveined, and tails removed |
| Lump Crab Meat | 8 ounces | Check for any small shell pieces |
| Garlic, minced | 3 cloves | Fresh is best! |
| Dijon Mustard | 1 teaspoon | Enhances the cheese flavor |
| Paprika | 1/2 teaspoon | Sweet or smoked |
| Salt and Black Pepper | To taste | |
| Panko Breadcrumbs | 1/2 cup | For the crunchy topping |
| Fresh Parsley, chopped | 2 tablespoons | For garnish |
Substitutions & Variations
Don’t be afraid to make this Seafood Mac and Cheese your own! Cooking should be flexible and fun. If you don’t have crab, use an equal amount of chopped cooked lobster or even imitation crab.
For the shrimp, you can substitute with bay scallops or chopped cooked salmon. Not a fan of Gruyère? Try swapping it for Fontina or Monterey Jack.
For a little kick, add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce. You can also stir in a cup of frozen peas or chopped spinach for a pop of color and extra veggies. This recipe for Seafood Mac and Cheese is wonderfully adaptable.
Step-by-Step Instructions
Let’s walk through making this delicious Seafood Mac and Cheese together. It’s easier than you think!
- Preheat and Prep: First, preheat your oven to 375°F (190°C). Then, grease a 9×13 inch baking dish and set it aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until it is al dente. Drain it well and return it to the pot.
- Make the Roux: Meanwhile, melt 3 tablespoons of butter in a large saucepan or Dutch oven over medium heat. Whisk in the flour and cook for about 1 minute, until it’s bubbly and golden. This is your roux, the base for our creamy sauce.
- Create the Cheese Sauce: Gradually whisk in the warm milk. Continue whisking constantly until the mixture thickens and begins to simmer. This should take about 5-7 minutes. Reduce the heat to low. Then, stir in the Dijon mustard, paprika, salt, and pepper.
- Add the Cheese: Turn off the heat. Gradually add the shredded cheddar and Gruyère cheese, stirring until the cheese fully melts and the sauce becomes smooth and luxurious.
- Combine Everything: Pour the incredible cheese sauce over the drained pasta in the large pot. Add the cooked shrimp and crab meat. Gently fold everything together until the pasta and seafood are evenly coated.
- Prepare the Topping: Melt the remaining 1 tablespoon of butter. In a small bowl, mix it with the Panko breadcrumbs until they are evenly moistened.
- Bake to Perfection: Pour the Seafood Mac and Cheese mixture into your prepared baking dish. Sprinkle the buttery Panko topping evenly over the entire surface. Bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
- Serve and Enjoy: Carefully remove the baking dish from the oven. Let it rest for 5 minutes before serving. This allows the sauce to set slightly. Garnish with fresh chopped parsley and dig in!
Pro Tips for Success
Follow these simple tips for the absolute best Seafood Mac and Cheese every single time. Always shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
Warm your milk before adding it to the roux. This prevents the sauce from becoming lumpy. Be gentle when folding in the seafood, especially the crab.
You want to keep those lovely lumps intact. Do not overbake the casserole. You just want to heat it through and get a crispy top.
The residual heat will finish cooking everything perfectly. Letting the Seafood Mac and Cheese rest before serving is a crucial step for the perfect creamy consistency.
Storage & Reheating Tips
If you have any leftovers (a rare occurrence in my house!), you can store them easily. Place cooled Seafood Mac and Cheese in an airtight container. It will keep in the refrigerator for up to 3 days.
For longer storage, you can freeze it for up to 2 months. Thaw it overnight in the fridge before reheating. The best way to reheat this Seafood Mac and Cheese is in the oven.
Preheat your oven to 350°F (175°C). Transfer the pasta to an oven-safe dish, splash a tablespoon or two of milk over the top to keep it moist, cover with foil, and bake for 15-20 minutes, or until hot. You can also reheat single portions in the microwave, stirring every 30 seconds until warm.
What to Serve With This Recipe
This Seafood Mac and Cheese is a hearty dish all on its own. However, I love to round out the meal with a few simple sides. A crisp, green salad with a light vinaigrette provides a refreshing contrast to the rich and creamy pasta.
Garlic bread or a crusty baguette is perfect for soaking up every last bit of that delicious cheese sauce. For a lighter option, steamed green beans, roasted asparagus, or broccoli florets pair beautifully. The goal is to keep the sides simple so the Seafood Mac and Cheese remains the star of the show.
FAQs
Can I use frozen seafood in this Seafood Mac and Cheese?
Absolutely! Using frozen seafood is a fantastic and convenient option. Just make sure to thaw it completely in the refrigerator overnight and pat it dry with paper towels before adding it to the recipe. This prevents excess water from making your sauce runny.
What other types of pasta can I use?
You can use any short pasta that holds sauce well. Cavatappi, shell pasta, penne, or rigatoni all work wonderfully in this Seafood Mac and Cheese recipe. The nooks and crannies are perfect for trapping the cheesy sauce.
How can I prevent my cheese sauce from being grainy?
The key to a smooth sauce is low heat and patience. Always shred your own cheese and add it off the heat. High heat can cause the cheese to separate and become oily or grainy. Stir until it just melts into the warm sauce.
Can I make this Seafood Mac and Cheese ahead of time?
Yes, you can assemble it a day in advance. Prepare the recipe up to the point of baking. Cover the dish tightly with plastic wrap and refrigerate.
When you’re ready to bake, let it sit at room temperature for 30 minutes, add the breadcrumb topping, and then bake. You may need to add a few extra minutes to the baking time since it will be starting from cold.
Is this recipe kid-friendly?
It absolutely is! My three kids are proof. The familiar mac and cheese base makes the seafood feel less intimidating.
You can start by using milder seafood like small shrimp or even just flaked white fish. This Seafood Mac and Cheese is a great gateway dish to expand their palates.
Seafood Mac and Cheese
Ingredients
- 1 pound (16 oz) Elbow Macaroni
- 4 tablespoons Unsalted Butter, divided
- 1/4 cup All-Purpose Flour
- 4 cups Whole Milk, warmed slightly
- 3 cups Sharp Cheddar Cheese, shredded
- 1 cup Gruyère Cheese, shredded
- 1 pound Cooked Shrimp, medium, peeled and deveined
- 8 ounces Lump Crab Meat
- 3 cloves Garlic, minced
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Paprika
- Salt and Black Pepper to taste
- 1/2 cup Panko Breadcrumbs
- 2 tablespoons Fresh Parsley, chopped
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish
- Bring a large pot of salted water to boil and cook elbow macaroni until al dente, then drain
- Melt 3 tablespoons butter in a large saucepan over medium heat, whisk in flour and cook for 1 minute to make roux
- Gradually whisk in warm milk until thickened and simmering (5-7 minutes)
- Reduce heat to low, stir in Dijon mustard, paprika, salt, and pepper
- Turn off heat and gradually add shredded cheeses, stirring until melted and smooth
- Pour cheese sauce over drained pasta, add shrimp and crab meat, gently fold to combine
- Melt remaining 1 tablespoon butter and mix with Panko breadcrumbs
- Transfer mixture to prepared baking dish, sprinkle with breadcrumb topping
- Bake for 20-25 minutes until golden brown and bubbling
- Let rest 5 minutes before serving, garnish with fresh parsley