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Seafood Mac and Cheese

This seafood mac and cheese is pure comfort food luxury that you'll want to make again and again. Tender pasta is smothered in a rich, creamy cheese sauce combined with a delectable medley of shrimp, crab meat, and scallops, all finished with a golden, crunchy panko topping. It’s a sophisticated twist on a classic comfort dish that’s ideal for both special occasions and a cozy dinner at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 lb elbow macaroni or cavatappi pasta
Cheese Sauce
  • 4 tablespoons unsalted butter for the sauce
  • 1/4 cup all-purpose flour
  • 4 cups whole milk warmed
  • 1 cup heavy cream
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Old Bay seasoning or paprika with a pinch of cayenne
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese or Swiss as an alternative
  • 1/2 cup grated Parmesan cheese
Seafood
  • 1/2 lb shrimp peeled and deveined
  • 1/2 lb lump crab meat or imitation crab
  • 1/2 lb scallops small, or larger ones cut in half
  • 1 tablespoon olive oil or butter for cooking seafood
Optional Topping
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 2 tablespoons Parmesan cheese

Equipment

  • Large pot
  • Large skillet
  • Large saucepan
  • Baking dish
  • Whisk

Method
 

  1. Preheat your oven to 375°F.
  2. Bring a large pot of salted water to a boil and cook the pasta (elbow macaroni or cavatappi) until al dente according to package directions. Drain and set aside.
  3. While the pasta cooks, heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Season the shrimp, scallops, and crab meat with a pinch of salt and pepper, and cook for 2-3 minutes until the shrimp turn pink and the scallops become opaque. Avoid overcooking to keep the seafood tender. Remove the seafood from heat and set aside.
  4. In a large saucepan over medium heat, melt 4 tablespoons of unsalted butter. Whisk in 1/4 cup all-purpose flour and cook for about 1 minute until a nutty aroma develops, creating a roux.
  5. Gradually pour in 4 cups of warmed whole milk and 1 cup heavy cream while whisking constantly to avoid lumps. Stir in 2 teaspoons Dijon mustard, 1 teaspoon Old Bay seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Allow the sauce to simmer gently until it thickens enough to coat the back of a spoon.
  6. Remove the saucepan from heat and gradually stir in 2 cups shredded sharp cheddar cheese, 1 cup shredded Gruyère cheese, and 1/2 cup grated Parmesan cheese until the sauce is completely smooth and melty.
  7. Combine the drained pasta with the cheese sauce, then gently fold in the cooked seafood until evenly incorporated.
  8. For an extra-special finish, transfer the pasta mixture to a baking dish. If using the optional topping, evenly sprinkle a mixture of 1 cup panko breadcrumbs, 2 tablespoons melted butter, and 2 tablespoons Parmesan cheese over the top.
  9. Bake in the preheated oven for 20-25 minutes until the top is golden and bubbling. Remove from the oven and serve immediately.

Notes

This recipe allows for plenty of versatility: you can swap the seafood for lobster, smoked salmon, or even chicken if you prefer. The cheese blend can be varied with smoky gouda, fontina, or blue cheese to create a unique twist on the sauce. For best results, use fresh, high-quality ingredients, and be mindful not to overcook the seafood to maintain its delicate texture. Leftovers can be stored in an airtight container in the refrigerator and reheated gently to preserve creaminess.