Mac and cheese—comfort food at its finest. Whether you’re a fan of the creamy, gooey goodness or the crispy, golden top, there’s no denying its place as a beloved dish in kitchens across the world. But what happens when you take this iconic comfort food and add a touch of luxury with fresh seafood? You get the best of both worlds: indulgent, comforting mac and cheese paired with the delicate, savory flavors of seafood. In this post, I’ll take you through the process of making a delicious seafood mac and cheese that will elevate your weeknight dinners or impress guests at your next gathering.
Table of Contents
Why Seafood Mac and Cheese?
I’ve always had a deep love for seafood—there’s something about the fresh, oceanic flavor that brings a sense of luxury and sophistication to any dish. On the other hand, mac and cheese holds a special place in my heart as the ultimate comfort food, satisfying the soul with its creamy texture and rich cheese flavor. Combining the two? It was a natural next step for me in the kitchen.
The result is a dish that’s comforting yet elegant, hearty yet refined. Whether you’re using shrimp, lobster, or crab, the addition of seafood introduces a delightful burst of flavor, making this mac and cheese stand out from the usual. Let’s dive into how to create this irresistible dish from scratch.
Ingredients:
For the Seafood:
- 1 lb shrimp, peeled and deveined (or lobster, crab, or scallops)
- 1 tbsp olive oil or butter
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
For the Mac and Cheese:
- 1 lb elbow macaroni or your favorite pasta
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 4 oz cream cheese (softened)
- 1 tsp Dijon mustard (optional)
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and freshly ground black pepper to taste
- 1 cup panko breadcrumbs (optional, for topping)
- Fresh parsley or chives for garnish (optional)
Instructions:
1. Prepare the Seafood:
- Cook the Seafood: In a medium skillet, heat 1 tablespoon of olive oil or butter over medium-high heat. Add the seafood (shrimp, lobster, crab, or scallops), and season with garlic powder, paprika, salt, and pepper. Sauté for 2-3 minutes (for shrimp) or until the seafood is cooked through and opaque. Remove from heat and set aside.
- For shrimp: Cook until pink and slightly curled.
- For lobster: Cook until the meat is opaque and firm.
- For crab: If using fresh crab, cook until the meat is just tender. If using canned crab, simply warm it up.
- For scallops: Sear each side for 2-3 minutes, ensuring a golden-brown crust while keeping the inside tender.
- Chop the Seafood: Once cooled, chop the seafood into bite-sized pieces if needed and set aside for later use in the mac and cheese.
2. Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. Make the Mac and Cheese Sauce:
- Prepare the Roux: In a large pot, melt 4 tablespoons of butter over medium heat. Once melted, whisk in 4 tablespoons of flour. Continue to whisk for 2-3 minutes until the mixture becomes golden and bubbly.
- Add the Dairy: Slowly pour in 2 cups of whole milk and 1 cup of heavy cream, whisking constantly to prevent lumps. Continue to cook for another 5 minutes until the mixture thickens slightly.
- Melt the Cheese: Lower the heat and add the 2 cups of shredded sharp cheddar, 1 cup of shredded Gruyère, and 4 oz of cream cheese. Stir until the cheese is completely melted and the sauce is smooth.
- Season the Sauce: Add 1 teaspoon of Dijon mustard (optional), 1 teaspoon of garlic powder, ½ teaspoon of onion powder, and salt and pepper to taste. Stir to combine.
4. Combine the Pasta and Seafood:
- Mix the Pasta and Sauce: Add the drained pasta to the cheese sauce, stirring gently to coat each piece of pasta with the creamy sauce.
- Fold in the Seafood: Gently fold in the prepared seafood, distributing it evenly throughout the mac and cheese. Be careful not to break up the seafood too much.
5. Optional: Bake the Mac and Cheese (For a Crispy Top)
- Preheat your oven to 350°F (175°C). If you prefer a crispy topping, transfer the seafood mac and cheese to a greased baking dish.
- Top with Breadcrumbs: Sprinkle the top with 1 cup of panko breadcrumbs for added crunch and texture.
- Bake: Place the dish in the oven and bake for 20-25 minutes, or until the top is golden brown and crispy.
6. Serve and Garnish:
- Once baked (if you chose to bake it), remove from the oven and let it sit for 5 minutes before serving.
- Garnish with freshly chopped parsley or chives for a pop of color and extra flavor.
7. Enjoy!
Serve your seafood mac and cheese hot, with a side of fresh salad or garlic bread if desired. Enjoy the creamy richness of the mac and cheese paired with the succulent, flavorful seafood.
Storage and Reheating:
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, simply microwave individual portions or warm the mac and cheese in the oven, adding a little extra milk or cream to restore its creamy texture.
Frequently Asked Questions (FAQ) – Seafood Mac and Cheese
1. What is the best seafood to use in mac and cheese?
You can use shrimp, lobster, crab, scallops, or a combination of these. Shrimp and crab add a sweet, delicate flavor, while lobster and scallops bring a rich, buttery taste.
2. Can I use frozen seafood?
Yes! Just thaw it completely in the refrigerator overnight or under cold running water before cooking. Pat dry to remove excess moisture to prevent a watery dish.
3. What cheese works best for seafood mac and cheese?
A mix of sharp cheddar, Gruyère, and cream cheese provides a creamy, flavorful base. You can also use smoked Gouda, Monterey Jack, or Parmesan for extra depth.
4. Can I make seafood mac and cheese ahead of time?
Yes! Assemble the dish without baking, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes to the cooking time.
5. How do I prevent the cheese sauce from becoming grainy?
To ensure a smooth sauce:
- Use low heat when melting cheese.
- Shred cheese fresh from the block (pre-shredded cheese contains anti-caking agents).
- Stir constantly and avoid overheating the sauce.
6. Should I bake seafood mac and cheese?
Baking is optional. If you love a crispy, golden crust, sprinkle panko breadcrumbs on top and bake for 20-25 minutes at 350°F. If you prefer it extra creamy, skip baking and serve right from the stovetop.
7. Can I make this recipe gluten-free?
Absolutely! Use gluten-free pasta and substitute all-purpose flour with gluten-free flour or cornstarch to thicken the sauce. Also, use gluten-free breadcrumbs if baking.
8. How do I store and reheat leftovers?
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm on the stovetop over low heat, adding a splash of milk to restore creaminess. You can also microwave in 30-second intervals, stirring between each.
9. Can I make seafood mac and cheese spicy?
Yes! Add a pinch of cayenne pepper, red pepper flakes, or hot sauce to the cheese sauce for a spicy kick.
10. What side dishes pair well with seafood mac and cheese?
Complement the dish with:
- Garlic bread or buttery biscuits
- Roasted vegetables (asparagus, Brussels sprouts, or broccoli)
- Crisp green salad with a light vinaigrette
- Lemon wedges for a refreshing citrus contrast
Conclusion
Seafood mac and cheese is a dish that blends the richness of comfort food with the elegance of fresh seafood, resulting in a meal that’s both indulgent and comforting. Whether you choose shrimp, lobster, or crab, the combination of flavors and textures will leave your taste buds singing. This recipe is a true showstopper, perfect for any occasion—from a cozy family dinner to a festive holiday gathering.
I encourage you to experiment with different seafood and cheese combinations, as the possibilities are endless. Don’t be afraid to get creative and share your own seafood mac and cheese creations with me! What’s your favorite seafood to pair with mac and cheese? Let me know in the comments below!
Seafood Mac and Cheese
Ingredients
For the Seafood
- 1 lb shrimp or lobster, crab, scallops – peeled and deveined
- 1 tbsp olive oil or butter
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
For the Mac and Cheese
- 1 lb elbow macaroni or favorite pasta
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 4 oz cream cheese softened
- 1 tsp Dijon mustard optional
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- 1 cup panko breadcrumbs optional, for topping
- Fresh parsley or chives for garnish
Instructions
Prepare the Seafood
- Heat 1 tbsp olive oil or butter in a skillet over medium-high heat.
- Add the seafood and season with garlic powder, paprika, salt, and pepper.
- Cook for 2-3 minutes (until shrimp is pink, lobster/crab is opaque, or scallops are seared).
- Remove from heat, chop into bite-sized pieces (if needed), and set aside.
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add elbow macaroni and cook until al dente (about 8-10 minutes).
- Drain and set aside.
Make the Cheese Sauce
- In a large pot, melt 4 tbsp butter over medium heat.
- Whisk in 4 tbsp flour and cook for 2-3 minutes until golden.
- Slowly pour in 2 cups milk and 1 cup heavy cream, whisking constantly.
- Cook for 5 minutes until slightly thickened.
- Add cheddar, Gruyère, and cream cheese, stirring until melted.
- Season with Dijon mustard, garlic powder, onion powder, salt, and pepper.
Combine the Pasta & Seafood
- Add cooked pasta to the cheese sauce, stirring to coat.
- Gently fold in cooked seafood for even distribution.
Optional: Bake for a Crispy Topping
- Preheat oven to 350°F (175°C).
- Transfer mac and cheese to a greased baking dish.
- Sprinkle with 1 cup panko breadcrumbs for crunch.
- Bake for 20-25 minutes until golden brown.
Serve & Garnish
- Let cool for 5 minutes, then garnish with parsley or chives.
- Serve warm and enjoy!
Notes
- Seafood Substitutions: Swap shrimp for lobster, crab, or scallops.
- Cheese Variations: Try smoked Gouda, Monterey Jack, or Parmesan for a different flavor.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Reheating Tip: Add a splash of milk when reheating for a creamy texture.