Seafood Mac and Cheese

If you’re anything like me, mac and cheese is already a go-to comfort food—but when you add seafood to the mix? Total game-changer. This Seafood Mac and Cheese takes the cozy, cheesy pasta we all know and love and gives it an elevated twist with tender shrimp, sweet lump crab, and a creamy three-cheese sauce that’s just out of this world.

This recipe has become my special-occasion staple—think birthdays, holidays, or even just those nights when you’re craving something extra. And while it tastes like something you’d order at a fancy coastal bistro, it’s actually surprisingly simple to make at home. It’s decadent without being fussy, and you can even prep it ahead and bake it when you’re ready to serve. Whether you’re trying to impress guests or just want to treat yourself, this dish totally delivers.

Let’s dive into the magic of this rich, comforting seafood mac and cheese—starting with a few simple ingredients you probably already have in your fridge and pantry.

this recipe

Ingredients You’ll Need

• 8 oz elbow macaroni or shell pasta

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 2 cups whole milk

• 1 cup heavy cream

• 1 ½ cups shredded sharp cheddar cheese

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• ½ teaspoon paprika

• Salt and black pepper to taste

• 6 oz cooked lump crab meat

• 8 oz medium shrimp, peeled and deveined

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 1 tablespoon chopped parsley (optional)

• ½ cup breadcrumbs (optional topping)

STEP 1: Boil the Pasta

Start by bringing a large pot of salted water to a boil. Toss in your macaroni or shell pasta (whichever you prefer—I love using shells because they scoop up all that creamy cheese sauce!). Cook it just until al dente, following the package instructions. You want it to have a little bite left since it’ll cook a bit more when combined with the sauce or baked later on.

Once done, drain the pasta and set it aside. A light drizzle of olive oil can help prevent sticking if you’re prepping other ingredients before assembling everything.

STEP 2: Sauté the Shrimp and Garlic

In a large skillet, heat a tablespoon of olive oil over medium heat. Add your peeled and deveined shrimp along with the minced garlic. Sauté everything together for 3–4 minutes, or until the shrimp turn pink and are just cooked through. Don’t overcook them—they’ll continue to warm up later when mixed into the hot cheese sauce.

Once they’re done, remove them from the heat and set them aside. They’ll be added back in with the crab later on.

STEP 3: Make the Cheese Sauce

Now for the best part: the sauce. In a large saucepan, melt 2 tablespoons of butter over medium heat. Once melted, whisk in the flour to make a quick roux. Cook this for 1–2 minutes until it turns a light golden color—this step helps thicken the sauce and adds a nice toasty flavor.

Next, slowly whisk in the whole milk and heavy cream. Keep stirring for about 5–6 minutes until the mixture starts to thicken. It should coat the back of a spoon but still pour easily.

Once thickened, reduce the heat to low and stir in all the shredded cheeses: cheddar, mozzarella, and Parmesan. Stir until the cheese is fully melted and the sauce is smooth and creamy. Add paprika, and season with salt and black pepper to taste.

You’ll notice the sauce is super velvety at this point—that’s your cue to move on to the next step.

STEP 4: Combine Pasta, Cheese Sauce, and Seafood

Add your cooked pasta into the cheese sauce, folding everything together gently. Once well-coated, fold in your cooked shrimp and lump crab meat. Be careful not to stir too aggressively—you want to keep those pieces of crab and shrimp whole so you get those satisfying bites of seafood throughout.

At this point, your Seafood Mac and Cheese is technically ready to eat, but if you want to take it to the next level with a crispy, golden topping, keep reading. That baked finish is totally worth it.

So now that we’ve stirred together that ultra-creamy cheese sauce, tender shrimp, and flaky crab with perfectly cooked pasta—let’s talk about how to level this dish all the way up. If you’re a fan of crispy, golden, bubbling mac and cheese (and really, who isn’t?), then baking it is the way to go. The texture contrast between the crunchy top and gooey center is just chef’s kiss.

Whether you’re making this dish for a dinner party or a cozy night in, these next steps will show you how to finish it off in the oven for that classic baked mac and cheese vibe. I’ll also throw in a few tips to make sure everything comes out perfect, every single time.

STEP 5: Prep for the Oven

If you’re going for the baked version (highly recommended), go ahead and preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish with butter or a spritz of cooking spray—this helps prevent sticking and makes cleanup easier later.

Pour the seafood mac and cheese mixture into the prepared baking dish and spread it out evenly with a spatula. You should see chunks of crab, bits of shrimp, and that dreamy, creamy cheese sauce coating everything.

STEP 6: Add the Topping

Now let’s talk about that crunchy topping. It’s totally optional, but I love the extra texture it adds. Simply sprinkle about ½ cup of breadcrumbs evenly over the top of the pasta. You can use regular store-bought breadcrumbs, but if you happen to have panko on hand, that’s even better for getting a nice golden crust.

If you want to get fancy, you can toss the breadcrumbs with a tablespoon of melted butter before sprinkling them on. This gives them a richer flavor and helps them crisp up beautifully.

Optional bonus: add a light extra sprinkle of Parmesan on top for that golden cheesy crust.

STEP 7: Bake Until Bubbly and Golden

Place the baking dish in your preheated oven and bake for 15–20 minutes, or until the top is golden brown and the cheese sauce is bubbling around the edges. Keep a close eye during the last few minutes—ovens vary, and you want a crisp top, not a burnt one.

Once baked, let the dish sit for 5–10 minutes before serving. This gives the cheese sauce a chance to set up a bit and makes it easier to scoop. It also helps keep all that seafood from falling apart in the dish.

Extra Tips for Success

• Use Freshly Grated Cheese: Pre-shredded cheese usually has added starches that prevent it from melting as smoothly. Grating your own makes a noticeable difference in texture and flavor.

• Don’t Overcook the Seafood: Since the shrimp and crab are already cooked before baking, you want to be sure they’re only lightly heated during the oven time. Overcooked seafood can get rubbery, so follow the timing closely.

• Try Different Seafood Combos: This recipe is super flexible. Lobster makes it feel extra luxurious, and scallops work really well too. Just keep the total amount around 12–14 oz.

• Make It Ahead: You can prep the entire dish up to the baking step, cover, and refrigerate for up to 24 hours. When you’re ready to bake, just add an extra 5–10 minutes of oven time to ensure it heats all the way through.

• Add a Kick: If you like a bit of heat, a pinch of cayenne pepper or a few dashes of hot sauce in the cheese sauce can give this dish a nice little kick.