Go Back

Seafood Mac and Cheese

This luxurious Seafood Mac and Cheese recipe combines al dente pasta with a rich, creamy cheese sauce and an assortment of fresh seafood including shrimp, crab, and scallops. The dish features a perfectly balanced cheese blend of sharp cheddar, Gruyère, and cream cheese, creating a velvety sauce that complements the seafood beautifully. Topped with a golden breadcrumb crust and fresh herbs, this recipe serves 6-8 people and takes approximately 45 minutes from start to finish. The result is an elegant comfort food dish that's perfect for special occasions or when you want to elevate your dinner routine.
Print Recipe Pin Recipe

Equipment

  • Large pot for boiling pasta
  • Large skillet or sauté pan
  • Medium saucepan for cheese sauce
  • 9x13 inch baking dish
  • Colander for draining pasta
  • Whisk for smooth sauce preparation
  • Wooden spoon for stirring
  • Measuring cups and spoons
  • Chef's knife and cutting board
  • - Cheese grater (if using block cheese)
  • Mixing bowls (2-3 various sizes)
  • Aluminum foil for covering

Ingredients
  

  • For the Pasta:
  • 1 pound elbow macaroni or cavatappi pasta
  • 2 tablespoons salt for pasta water
  • 1 tablespoon olive oil
  • For the Seafood:
  • 1 pound medium shrimp peeled and deveined
  • 8 ounces lump crab meat picked over for shells
  • 8 ounces bay scallops
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 1/4 cup white wine optional
  • Salt and pepper to taste
  • For the Cheese Sauce:
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk warmed
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese grated
  • 1 cup Gruyère cheese grated
  • 4 ounces cream cheese softened
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • Salt and white pepper to taste
  • For the Topping:
  • 1 cup panko breadcrumbs
  • 2 tablespoons butter melted
  • 1/4 cup Parmesan cheese grated
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh chives chopped

Instructions
 

  • Prepare the Oven and Pasta: Preheat your oven to 375°F. Bring a large pot of salted water to boil. Cook the macaroni according to package directions until just al dente, about 1 minute less than recommended cooking time. Drain and set aside.
  • Cook the Seafood: In a large skillet, melt 2 tablespoons butter over medium-high heat. Season shrimp and scallops with salt and pepper. Add shrimp to the pan and cook for 2 minutes per side until pink. Add scallops and cook for 1-2 minutes per side until golden. Add minced garlic and cook for 30 seconds. If using wine, add it now and let it reduce by half. Remove from heat and gently fold in crab meat. Set seafood mixture aside.
  • Make the Cheese Sauce: In a medium saucepan, melt 4 tablespoons butter over medium heat. Whisk in flour and cook for 2 minutes to create a roux. Gradually whisk in the warm milk and heavy cream, ensuring no lumps form. Cook, whisking constantly, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
  • Add Cheese and Seasonings: Remove the sauce from heat. Add cream cheese and whisk until smooth. Gradually add the grated cheddar and Gruyère cheeses, whisking until completely melted and smooth. Stir in Dijon mustard, paprika, and cayenne pepper. Season with salt and white pepper to taste.
  • Combine Everything: In a large mixing bowl, combine the cooked pasta with the cheese sauce, stirring until well coated. Gently fold in the seafood mixture, being careful not to break up the crab meat.
  • Prepare for Baking: Transfer the Seafood Mac and Cheese mixture to a greased 9x13 inch baking dish, spreading it evenly. In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle this mixture evenly over the top.
  • Bake: Cover with foil and bake for 20 minutes. Remove foil and continue baking for 10-15 minutes until the top is golden brown and the sauce is bubbly around the edges.
  • Finish and Serve: Remove from oven and let rest for 5 minutes. Sprinkle with fresh parsley and chives before serving. Serve immediately while hot and creamy.

Notes

Seafood Quality: Use the freshest seafood available for the best flavor. Frozen seafood can be substituted but should be completely thawed and patted dry before cooking.
Cheese Selection: The combination of sharp cheddar and Gruyère provides the perfect balance of sharpness and nuttiness. Avoid pre-shredded cheese as it doesn't melt as smoothly.
Pasta Texture: Slightly undercook the pasta as it will continue cooking in the oven. This prevents mushy pasta in the final dish.
Make-Ahead Option: This dish can be assembled up to 24 hours in advance. Cover tightly and refrigerate, then add 10-15 minutes to the covered baking time.