Name: Seafood Mac and Cheese
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 12 oz pasta (elbow macaroni, shells, or cavatappi); 1 lb mixed seafood (shrimp and crab, lobster optional); 4 tbsp unsalted butter, divided; 1/4 cup all-purpose flour; 3 cups whole milk; 2 cups shredded cheddar cheese; 1 cup shredded Gruyère cheese (or Swiss); 1/2 cup grated Parmesan cheese; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp paprika; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

A rich, savory take on the comfort food classic, this Seafood Mac and Cheese brings together tender pasta, buttery shrimp and crab, and a creamy blend of cheddar, Gruyère, and Parmesan cheeses. Baked to perfection, it’s the kind of dish I turn to when I want something indulgent and impressive—perfect for holidays or elevated weeknight dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz pasta (elbow macaroni, shells, or cavatappi)

1 lb mixed seafood (shrimp and crab, lobster optional)

4 tbsp unsalted butter, divided

1/4 cup all-purpose flour

3 cups whole milk

2 cups shredded cheddar cheese

1/2 cup grated Parmesan cheese

1 cup shredded Gruyère cheese (or Swiss)

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp paprika

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Directions

I start by preheating the oven to 375°F (190°C) and greasing a 9×13-inch baking dish.

I cook the pasta in salted boiling water until al dente, then drain and set it aside.

In a large skillet, I melt 2 tablespoons of butter over medium heat and cook the seafood just until opaque—about 3 to 5 minutes. Then I remove it from the pan and set it aside.

In a separate saucepan, I melt the remaining 2 tablespoons of butter over medium heat. I whisk in the flour and let it cook for 1 minute to form a roux.

I slowly add the milk, whisking constantly until the mixture thickens and simmers.

Once thickened, I lower the heat and stir in the cheddar, Gruyère, and Parmesan until smooth and fully melted.

I season the sauce with garlic powder, onion powder, paprika, salt, and pepper.

In a large bowl, I combine the pasta, cooked seafood, and cheese sauce, gently mixing to coat everything evenly.

I transfer the mixture to the baking dish and bake it for 20–25 minutes until golden and bubbling.

After taking it out of the oven, I let it rest briefly, then sprinkle it with fresh parsley before serving.

Servings and timing

This recipe makes about 6 servings. It takes approximately 20 minutes to prep and 35 minutes to cook, giving a total time of 55 minutes. Each serving is around 450 kcal, making it hearty enough to stand alone or work as a luxurious side.

Variations

I sometimes swap out the shrimp and crab for lobster tails if I want an extra indulgent twist.

For a smoky flavor, I add a bit of smoked paprika or chopped cooked bacon.

If I’m short on Gruyère, I use Swiss or even mozzarella—it’s still delicious.

I like a crunchy topping sometimes, so I sprinkle seasoned breadcrumbs on top before baking.

To spice things up, I add a pinch of cayenne or a few dashes of hot sauce to the cheese sauce.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I cover it and bake at 350°F until warmed through, or I microwave individual portions, adding a splash of milk to keep it creamy. I avoid freezing since the cheese sauce can separate.

FAQs

How can I make this ahead of time?

I prepare everything up to the point of baking, cover the dish tightly, and refrigerate it for up to 24 hours. When ready to bake, I let it sit at room temperature for about 30 minutes before popping it in the oven.

Can I use frozen seafood?

Yes, I just make sure to thaw and drain it well before cooking to avoid excess moisture in the dish.

What type of pasta works best?

I like using cavatappi or shells since they hold the cheese sauce really well, but elbow macaroni is a classic choice too.

Can I make it spicy?

Definitely. A pinch of cayenne, red pepper flakes, or a swirl of hot sauce added to the cheese sauce does the trick.

Is it okay to skip the baking step?

It’s totally fine. I’ve made it as a stovetop version by just mixing the cooked pasta, seafood, and sauce together and serving it right away—still creamy and flavorful.

Conclusion

This Seafood Mac and Cheese is the ultimate comfort-meets-luxury dish. With its creamy, cheesy base and tender seafood, it always hits the spot—whether I’m serving guests or just treating myself. It’s easy to make, even easier to customize, and sure to become a go-to favorite whenever I want something rich, cozy, and delicious.

📖 Recipe:

Seafood Mac and Cheese

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Author: Sophia
Total Time: 55 minutes
Yield: 6 servings

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Description

A rich and indulgent twist on classic mac and cheese, this Seafood Mac and Cheese combines tender pasta, buttery shrimp and crab, and a creamy trio of cheeses, baked to golden perfection.