Seafood Mac and Cheese Recipe
This creamy seafood mac and cheese is loaded with shrimp, crab, and tender pasta in a rich, cheesy sauce. A comforting, luxurious twist on classic mac and cheese.
Ingredients
Pasta
- 12 oz elbow macaroni or shells
Seafood
- 1/2 lb shrimp peeled and deveined
- 1/2 lb lump crab meat
- 1 tablespoon butter
- 1/2 teaspoon paprika
- Salt & pepper to taste
Cheese Sauce
- 4 tablespoons butter
- 1/4 cup flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 1 teaspoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt adjust to taste
Topping (Optional)
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted butter
- 1 tablespoon Parmesan
Instructions
Cook the Pasta
- Boil macaroni in salted water until al dente. Drain and set aside.
Cook the Seafood
- In a skillet, melt butter.
- Add shrimp, paprika, salt, and pepper. Cook until pink (1–2 minutes per side).
- Add crab meat and warm gently. Set aside.
Make the Cheese Sauce
- In a pot, melt butter and whisk in flour to form a roux.
- Slowly whisk in milk and cream until thick and smooth.
- Add cheddar, mozzarella, Parmesan, Old Bay, garlic powder, onion powder, salt, and pepper.
- Stir until melted and creamy.
Combine Pasta + Sauce + Seafood
- Add cooked pasta to the cheese sauce.
- Fold in shrimp and crab gently without breaking the crab chunks.
Add Topping (Optional)
- Mix panko with melted butter and Parmesan.
- Sprinkle over the top.
Bake
- Bake at 375°F (190°C) for 15 minutes, or until golden and bubbly.
Serve
- Garnish with parsley and serve hot.
Notes
- Substitute crab with lobster for a deluxe version.
- Add cayenne pepper or hot sauce for a spicy kick.
- Use Gruyère for a richer flavor.
- Don’t overcook the seafood — it cooks very fast.
- Leftovers reheat best on the stovetop with a splash of milk