Seafood Mac and Cheese is an indulgent, creamy casserole loaded with tender shrimp, sweet lump crab meat, and a rich blend of cheeses. Baked until golden and bubbly, it’s the perfect comfort food for holidays, special occasions, or a satisfying family dinner.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6–8

Ingredients

For the Pasta

1 pound (16 ounces) elbow macaroni or cavatappi
1 tablespoon salt (for pasta water)

For the Seafood

½ pound medium shrimp, peeled, deveined, and chopped
½ pound lump crab meat, picked over for shells
1 tablespoon butter
2 cloves garlic, minced
1 teaspoon Old Bay seasoning
½ teaspoon paprika
Salt and black pepper, to taste

For the Cheese Sauce

4 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups whole milk
1 cup heavy cream
1 teaspoon Dijon mustard
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper, to taste

Cheese Blend

2 cups sharp cheddar cheese, shredded
1 cup Gruyère cheese, shredded
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated

Crispy Topping

1 cup panko breadcrumbs
2 tablespoons melted butter
¼ cup grated Parmesan cheese
1 teaspoon chopped fresh parsley

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.
Cook the macaroni until al dente, according to the package directions.
Drain and set aside.

Step 2: Cook the Seafood

Melt 1 tablespoon butter in a large skillet over medium heat.
Add the garlic and cook for about 30 seconds.
Add the shrimp, Old Bay seasoning, paprika, salt, and pepper.
Cook for 2–3 minutes, just until the shrimp turn pink.
Remove from the heat and gently fold in the lump crab meat. Set aside.

Step 3: Make the Cheese Sauce

In a large saucepan, melt 4 tablespoons butter over medium heat.
Whisk in the flour and cook for 1–2 minutes, stirring constantly.
Slowly whisk in the milk and heavy cream until smooth.
Cook for 4–5 minutes, stirring often, until the sauce thickens.
Stir in:
- Dijon mustard
- Onion powder
- Garlic powder
- Paprika
- Cayenne pepper (if using)
- Salt and black pepper
Reduce the heat to low and gradually stir in the cheddar, Gruyère, mozzarella, and Parmesan until completely melted and smooth.

Step 4: Combine

Add the cooked pasta to the cheese sauce and stir until evenly coated.
Gently fold in the cooked seafood, taking care not to break up the crab too much.

Step 5: Assemble

Preheat the oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Pour the macaroni mixture into the dish and spread evenly.

Step 6: Add the Topping

Mix together:

Panko breadcrumbs
Melted butter
Parmesan cheese
Parsley

Sprinkle evenly over the macaroni.

Step 7: Bake

Bake for 25–30 minutes, or until the topping is golden brown and the cheese is bubbling around the edges.

Allow the casserole to rest for 5–10 minutes before serving.

Serving Suggestions

Serve with:

Garlic bread
Caesar salad
Steamed asparagus
Roasted broccoli
Coleslaw
Lemon wedges for squeezing over the seafood

Storage

Refrigerator

Store leftovers in an airtight container for up to 3 days.

Freezer

Freeze before baking for up to 2 months. Thaw overnight in the refrigerator and bake as directed.

Tips for the Best Seafood Mac and Cheese

Cook the pasta just until al dente, as it will continue cooking in the oven.
Avoid overcooking the shrimp—they’ll finish cooking while baking.
Use freshly grated cheese for the smoothest, creamiest sauce.
Fold the crab meat in gently to keep the lumps intact.
Add a squeeze of fresh lemon juice just before serving to brighten the flavors.
For extra richness, mix in chopped lobster or scallops.

Variations

Cajun Seafood Mac and Cheese

Replace the paprika with 2 teaspoons Cajun seasoning and add diced bell peppers.

Lobster Mac and Cheese

Substitute lobster meat for the shrimp or crab for an elegant twist.

Spicy Seafood Mac

Add diced jalapeños, extra cayenne pepper, or a dash of hot sauce.

Approximate Nutrition (Per Serving)

Calories: 690
Protein: 38g
Carbohydrates: 46g
Fat: 39g
Saturated Fat: 22g
Cholesterol: 185mg
Sodium: 890mg
Fiber: 2g
Sugar: 7g