This Seafood Mac and Cheese is rich, creamy, and indulgentāloaded with tender seafood folded into a velvety cheese sauce and baked until golden and bubbly. Itās perfect for special dinners, holidays, or when you want to elevate classic comfort food.
Ingredients
- 12 oz (340 g) elbow macaroni or shells
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups milk, warmed
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella or Monterey Jack cheese
- Ā½ cup grated Parmesan cheese
- 1 tsp salt
- Ā½ tsp black pepper
- Ā¼ tsp paprika
- Ā¼ tsp Old Bay seasoning (optional)
- Ā½ lb (225 g) shrimp, peeled, deveined, and chopped
- Ā½ lb (225 g) lump crab meat (or scallops)
Topping (optional)
- Ā½ cup breadcrumbs or panko
- 1 tbsp melted butter
Instructions
- Cook the pasta
Preheat the oven to 375Ā°F (190Ā°C). Cook the pasta in salted boiling water until just al dente. Drain and set aside. - Prepare the seafood
Lightly season the shrimp with a pinch of salt and pepper. In a skillet over medium heat, sautĆ© the shrimp for 1ā2 minutes per side, just until pink. Remove from heat. Gently pick through crab meat to remove any shells. - Make the cheese sauce
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, stirring constantly until thickened. - Add cheese and seasoning
Reduce heat to low. Stir in cheddar, mozzarella, and Parmesan until smooth. Season with salt, black pepper, paprika, and Old Bay if using. - Combine everything
Add the cooked pasta and seafood to the cheese sauce. Gently fold to coat evenly without breaking up the crab. - Assemble and bake
Transfer to a greased baking dish. If using the topping, mix breadcrumbs with melted butter and sprinkle over the top. Bake for 25ā30 minutes, until bubbly and lightly golden. - Rest and serve
Let stand for 5ā10 minutes before serving to allow the sauce to set.
āØ Tip: A squeeze of lemon juice just before serving brightens the flavors beautifully.
