by: admindz

Seafood mac and cheese

Seafood mac and cheese

Okay, let me tell you—the first time I made seafood mac and cheese, I wasn’t sure if mixing the creamy, cheesy goodness with crab and shrimp would work. Spoiler alert: it totally did, and now it’s my go-to dish when I want something fancy but comforting all at once. There’s just something magical about those tender bites of seafood tucked into velvety pasta, all swimming in a rich sauce that’s cheesy but not overpowering. Plus, the golden, bubbling top that crackles under your fork? Heaven. If you’ve ever hesitated to jazz up your mac and cheese, this recipe will convince you. Trust me, your taste buds are in for a treat.

Quick Facts

  • Yield: Serves 4
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes

Ingredients

For the Main Dish:

  • 8 ounces elbow macaroni or cavatappi pasta
  • 1 tablespoon olive oil
  • 1/2 pound cooked shrimp, peeled and chopped
  • 1/2 cup lump crab meat, picked over for shells
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste

For the Sauce / Garnish:

  • 1/2 cup panko breadcrumbs
  • 1 tablespoon melted butter
  • Fresh parsley, chopped (optional)

How I Make It

Step 1:

Bring a large pot of salted water to a boil and cook the pasta according to package instructions until just al dente. Drain and toss with 1 tablespoon olive oil to prevent sticking—set aside.

Step 2:

In a large skillet over medium heat, gently warm your seafood just until heated through—about 2 minutes for shrimp and crab. You want them tender, not rubbery! Remove from heat and set aside.

Step 3:

In a separate saucepan, melt 3 tablespoons butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes until the mixture bubbles but doesn’t brown—this is your roux, the thickening base for the sauce.

Step 4:

Slowly whisk in the warm milk, stirring constantly to avoid lumps. Keep cooking and stirring until the sauce thickens enough to coat the back of a spoon—usually around 5–7 minutes.

Step 5:

Remove from heat and stir in both cheeses until melted and smooth. Season with garlic powder, smoked paprika, salt, and pepper. Gently fold in the cooked seafood and the drained pasta, making sure everything is evenly coated.

Step 6:

Preheat your oven to 375°F. Transfer the mac and cheese to a buttered baking dish. Toss panko breadcrumbs with melted butter and sprinkle on top. Bake for 15 minutes or until the top is golden and crisp. Garnish with fresh parsley before serving if you like!

Variations & Tips

  • Swap out the shrimp and crab for cooked lobster chunks for a luxe upgrade.
  • If you like a spicy kick, add a pinch of cayenne or a few dashes of hot sauce to the cheese sauce.
  • Use half-and-half instead of whole milk for an even richer sauce.
  • For an extra layer of flavor, stir in a teaspoon of Dijon mustard before adding cheese.
  • Don’t overbake! Keep an eye on the breadcrumbs to prevent burning while keeping the sauce moist.

How I Like to Serve It

This seafood mac and cheese shines at cozy dinner parties where comfort meets a touch of sophistication. It’s perfect on a chilly evening paired with a crisp green salad and a chilled glass of white wine. Leftovers reheat beautifully, making it a comforting lunch the next day too!

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat gently in the oven or microwave to keep the sauce creamy and the seafood tender.

Closing: This recipe always hits that perfect balance of cheesy comfort and delicate seafood flavor, making it a reliable crowd-pleaser every time.