Seafood Mac And Cheese is the kind of creamy, cheesy comfort food that feels extra special without being hard to make. Tender pasta is tossed in a rich cheese sauce, then folded together with shrimp, crab, and lobster for a baked mac and cheese that’s full of flavor in every bite.
This is not your everyday boxed mac and cheese. This is the one you make for holidays, Sunday dinner, birthdays, date night at home, or anytime you want something cozy and impressive on the table.
The sauce is smooth and creamy, the seafood is buttery and tender, and the top bakes up golden with a crispy breadcrumb topping. It’s rich, but not too heavy. Cheesy, but still balanced. And once that baking dish comes out of the oven bubbling around the edges, everyone will be ready for a scoop.
If you’ve never made seafood mac and cheese at home, don’t worry. The steps are simple. Cook the pasta, make the cheese sauce, gently fold in the seafood, top it with breadcrumbs, and bake until hot and golden.
That’s it. A restaurant-style dish, made right in your kitchen.
Why you’ll love this recipe
This Seafood Mac And Cheese is creamy, cheesy, and loaded with tender seafood. It feels fancy enough for a holiday meal, but it’s still made with easy-to-find ingredients.
The cheese sauce is made with butter, flour, half-and-half, milk, cheddar cheese, gruyere, and parmesan. It’s rich, smooth, and flavorful without overpowering the seafood.
The shrimp adds a tender bite, the crab adds sweetness, and the lobster makes it feel extra special. You can use all three, or keep it simple with just shrimp and crab.
The breadcrumb topping is buttery and crisp. It gives the creamy pasta the perfect little crunch on top.
And the leftovers? So good. Reheat them gently with a splash of milk and you’ll have another bowl of creamy seafood mac and cheese ready to go.
Ingredients
Here I explain the best ingredients for this seafood mac and cheese recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
Pasta – elbow macaroni is classic, but cavatappi, shells, penne, or rotini all work well. I love cavatappi because the ridges and curves hold onto the cheese sauce so nicely.
Shrimp – use peeled and deveined shrimp for this recipe. Medium or large shrimp work best. If using large shrimp, cut them into bite-sized pieces after cooking so they mix evenly into the mac and cheese.
Crab meat – lump crab meat adds sweet seafood flavor. Be gentle when folding it in so the pieces don’t break apart too much. You can use fresh crab meat, refrigerated lump crab, or well-drained canned crab.
Lobster meat – cooked lobster meat makes this dish feel extra rich and special. It’s optional, but delicious. If you don’t want to use lobster, replace it with more shrimp or crab.
Unsalted butter – used for cooking the shrimp, making the roux, and mixing with the breadcrumb topping. I recommend unsalted butter so you can control the salt in the recipe.
Garlic – fresh minced garlic adds wonderful flavor to the seafood and cheese sauce.
All-purpose flour – used with butter to make a roux, which thickens the cheese sauce.
Whole milk – adds creaminess to the sauce. You can use 2% milk, but whole milk makes a richer sauce.
Half-and-half – this makes the cheese sauce extra creamy without being quite as heavy as all cream.
Sharp cheddar cheese – cheddar gives the sauce that classic mac and cheese flavor. I recommend sharp cheddar because the flavor comes through beautifully.
Gruyere cheese – gruyere melts smoothly and adds a nutty flavor that works so well with seafood. Swiss cheese can be used instead.
Parmesan cheese – adds salty, savory flavor to the sauce and the breadcrumb topping.
Cream cheese – a little cream cheese makes the sauce extra smooth and creamy. Let it soften before adding it so it melts easily.
Old Bay seasoning – this adds classic seafood flavor. It’s salty, savory, and lightly spiced, so a little goes a long way.
Paprika – adds color and a mild smoky flavor. Smoked paprika can also be used.
Mustard powder – this helps balance the richness of the cheese sauce. You won’t taste mustard, but it makes the cheese flavor pop.
Hot sauce – just a few dashes add flavor without making the dish spicy.
Salt and black pepper – to season the pasta, seafood, and cheese sauce.
Panko breadcrumbs – panko makes the topping light and crispy. Regular breadcrumbs can be used, but panko gives the best crunch.
Fresh parsley – optional, but it adds a fresh finish and a pretty pop of color.
Instructions
I’ve included step-by-step instructions below to make this recipe easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Before you start, shred the cheese at home if you can. Freshly shredded cheese melts much better than pre-shredded cheese from a bag. It gives the sauce a smoother texture and better flavor.
Cook the pasta
Bring a large pot of salted water to a boil.
Add the pasta and cook it 1-2 minutes less than the package directions. The pasta will continue to cook in the oven, so you want it just slightly firm.
Drain the pasta and set it aside.
Do not rinse the pasta. The starch on the outside helps the cheese sauce cling to every piece.
Cook the shrimp
Place a large skillet on the stove over medium heat. Add butter.
Once the butter melts, add the shrimp, garlic, Old Bay seasoning, and black pepper.
Cook the shrimp for 2-3 minutes per side, or until pink and cooked through. Be careful not to overcook them, because they’ll warm again in the oven.
Remove the shrimp from the skillet and place them on a cutting board.
If the shrimp are large, chop them into bite-sized pieces. If they’re medium, you can leave them whole.
Set the shrimp aside while you make the cheese sauce.
Make the roux
Place a large pot or Dutch oven on the stove over medium heat.
Add butter and let it melt. Sprinkle the flour over the melted butter and whisk until smooth.
Cook the roux for 2 minutes, whisking often. This removes the raw flour taste and helps create a smooth sauce.
The roux should be pale and creamy, not dark brown.
Add the milk and half-and-half
Slowly pour in the milk while whisking. Add it a little at a time at first so the sauce stays smooth.
Pour in the half-and-half and continue whisking.
Cook the sauce for 5-7 minutes, or until it thickens enough to coat the back of a spoon.
Keep the heat at medium or medium-low. You want the sauce to gently thicken, not boil hard.
Season the sauce
Add Old Bay seasoning, paprika, mustard powder, hot sauce, salt, and black pepper.
Whisk everything together.
At this point, the sauce should smell creamy, buttery, and lightly seasoned. Taste it before adding the cheese. If it needs a little more salt, add a small pinch.
Add the cheese
Reduce the heat to low.
Add the cream cheese and stir until melted.
Add the shredded cheddar, gruyere, and parmesan cheese a handful at a time, stirring after each addition.
Don’t rush this part. Let the cheese melt slowly into the sauce. If the heat is too high, the sauce can become grainy.
Once the cheese is fully melted, remove the pot from the heat.
The sauce should be thick, creamy, and smooth.
Add the pasta and seafood
Add the cooked pasta to the cheese sauce and stir until every piece is coated.
Gently fold in the cooked shrimp, crab meat, and lobster meat.
Be careful with the crab and lobster. You want to keep some of those tender pieces whole, not mash them into the sauce.
The mixture should look creamy and full, with seafood tucked into every scoop.
Transfer to a baking dish
Grease a 9 inch by 13 inch baking dish with butter or cooking spray.
Spoon the seafood mac and cheese into the dish and spread it into an even layer.
Sprinkle a little extra shredded cheese on top if you want an even cheesier finish.
Make the breadcrumb topping
In a small bowl, combine panko breadcrumbs, melted butter, parmesan cheese, and chopped parsley.
Stir until the breadcrumbs are evenly coated in the butter.
Sprinkle the topping evenly over the mac and cheese.
This topping bakes up crisp and golden, and it gives the creamy pasta the best texture.
Bake the mac and cheese
Preheat the oven to 350°F.
Bake the seafood mac and cheese for 25-30 minutes, or until hot and bubbling around the edges.
If you want the top more golden, turn on the broiler for 1-2 minutes at the end. Watch it closely so the breadcrumbs don’t burn.
Remove the baking dish from the oven and let it rest for 5-10 minutes before serving.
This short rest helps the sauce settle and makes it easier to scoop.
Recipe tips
Shred the cheese yourself. Freshly shredded cheese melts better and gives the sauce a smoother texture. Pre-shredded cheese can make the sauce less creamy.
Do not overcook the pasta. Cook it just under al dente. It will soften more as it bakes.
Cook the shrimp lightly. Shrimp cooks fast. As soon as it turns pink and opaque, remove it from the skillet.
Fold the seafood in gently. Crab and lobster are delicate. Stir slowly so you don’t break them apart too much.
Keep the sauce on low when adding cheese. High heat can make cheese sauce separate or turn grainy.
Taste before baking. Seafood, cheese, and Old Bay all bring saltiness. Taste the sauce before adding extra salt.
Let it rest after baking. The sauce thickens slightly as it sits, and the mac and cheese becomes easier to serve.
Recipe variations
This Seafood Mac And Cheese is easy to adjust depending on what seafood you love or what you have on hand.
Make it with shrimp only. Use 1 ½ to 2 pounds of shrimp and skip the crab and lobster.
Make it with crab only. Use 16 ounces of lump crab meat for a sweet, rich crab mac and cheese.
Add scallops. Sear small bay scallops or chopped sea scallops, then fold them in with the shrimp.
Use smoked gouda. Replace the gruyere with smoked gouda for a deeper, smoky flavor.
Make it spicy. Add cayenne pepper, diced jalapenos, or extra hot sauce to the cheese sauce.
Add bacon. Crispy chopped bacon is delicious sprinkled over the top before baking.
Use a different pasta. Shells, cavatappi, elbow macaroni, penne, and rigatoni all work.
Skip the breadcrumb topping. If you prefer an extra creamy top, sprinkle shredded cheese over the mac and cheese and bake until melted.
What to serve with it
Seafood Mac And Cheese is rich and filling, so it pairs best with simple sides.
A fresh green salad is always a good choice. The crisp lettuce and tangy dressing balance the creamy pasta.
Roasted asparagus, green beans, broccoli, or Brussels sprouts also go really well with this dish.
If you’re serving it for a holiday or special dinner, add garlic bread or soft dinner rolls on the side. They’re perfect for scooping up any extra cheese sauce on the plate.
For a seafood dinner, serve it with a simple Caesar salad and roasted vegetables. Easy, cozy, and so good.
How to make it ahead of time
You can make Seafood Mac And Cheese ahead of time, but there are a few tips that help keep it creamy.
Prepare the recipe up to the point of baking, but do not add the breadcrumb topping yet.
Cover the baking dish tightly and store it in the refrigerator for up to 24 hours.
When ready to bake, remove it from the refrigerator and let it sit on the counter for 30 minutes while the oven preheats.
Add the breadcrumb topping right before baking.
Bake covered with foil for the first 20 minutes, then uncover and bake for another 15-20 minutes, or until hot and bubbling.
If the mac and cheese looks a little thick before baking, stir in ¼ cup of milk or half-and-half.
How to store and reheat it
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat a single serving, place it in a microwave-safe bowl with a splash of milk. Microwave for 1-2 minutes, stirring halfway through, until warm.
To reheat a larger portion, place it in a baking dish, add a splash of milk, cover with foil, and bake at 325°F for 15-20 minutes.
I do not recommend reheating seafood mac and cheese over high heat. Gentle heat keeps the sauce creamy and helps prevent the seafood from becoming tough.
Freezing is not my favorite option for this recipe. Creamy cheese sauces and seafood can both change texture after freezing. If you do freeze it, wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently asked questions
Can I use frozen seafood?
Yes, frozen shrimp, crab, or lobster can be used. Thaw the seafood completely and pat it dry before adding it to the recipe. Extra moisture can thin out the cheese sauce.
Can I use imitation crab?
Yes, imitation crab can be used if you prefer it or want a budget-friendly option. The flavor will be different from real crab, but it still works in the recipe.
What cheese is best for seafood mac and cheese?
Sharp cheddar, gruyere, parmesan, fontina, and gouda are all great choices. I like using cheddar for classic flavor, gruyere for smooth melting, and parmesan for a salty finish.
Can I make this without baking it?
Yes. You can serve it straight from the stovetop after folding in the seafood. If you skip baking, leave off the breadcrumb topping or toast the breadcrumbs in a skillet and sprinkle them on top before serving.
Why is my cheese sauce grainy?
The heat was probably too high when the cheese was added. Reduce the heat to low and stir the cheese in slowly. Freshly shredded cheese also helps keep the sauce smooth.
Can I add more seafood?
Yes, but don’t add too much or the pasta can become overloaded. About 2 to 2 ½ pounds total seafood is plenty for one 9 inch by 13 inch baking dish.
Can I make it spicy?
Yes. Add cayenne pepper, extra hot sauce, or diced jalapenos to the cheese sauce. Pepper jack cheese is also delicious in this recipe.
Seafood Mac And Cheese Recipe
Ingredients
For the pasta and seafood
- 1 pound elbow macaroni cavatappi, or shells
- 1 pound shrimp peeled and deveined
- 8 ounces lump crab meat
- 8 ounces cooked lobster meat chopped
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 teaspoon Old Bay seasoning
- ½ teaspoon black pepper
For the cheese sauce
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 3 cups whole milk
- 2 cups half-and-half
- 4 ounces cream cheese softened
- 2 cups sharp cheddar cheese freshly shredded
- 1 ½ cups gruyere cheese freshly shredded
- ½ cup parmesan cheese grated
- 1 teaspoon Old Bay seasoning
- ½ teaspoon paprika
- ½ teaspoon mustard powder
- 1 teaspoon hot sauce
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
For the topping
- 1 cup panko breadcrumbs
- 3 tablespoons unsalted butter melted
- ¼ cup parmesan cheese grated
- 2 tablespoons fresh chopped parsley
Instructions
- Preheat the oven to 350°F. Grease a 9 inch by 13 inch baking dish and set it aside.
- Bring a large pot of salted water to a boil. Cook the pasta 1-2 minutes less than the package directions. Drain and set aside.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add the shrimp, garlic, Old Bay seasoning, and black pepper.
- Cook the shrimp for 2-3 minutes per side, or until pink and cooked through. Remove from the skillet. Chop into bite-sized pieces if needed.
- Melt ½ cup butter in a large pot or Dutch oven over medium heat. Sprinkle in the flour and whisk until smooth. Cook for 2 minutes.
- Slowly whisk in the milk, then the half-and-half. Cook for 5-7 minutes, whisking often, until thickened.
- Add the Old Bay seasoning, paprika, mustard powder, hot sauce, salt, and black pepper. Whisk to combine.
- Reduce the heat to low. Stir in the cream cheese until melted.
- Add the cheddar, gruyere, and parmesan cheese a handful at a time, stirring until melted and smooth.
- Remove the pot from the heat. Stir in the cooked pasta until coated in the cheese sauce.
- Gently fold in the cooked shrimp, crab meat, and lobster meat.
- Transfer the mixture to the prepared baking dish.
- In a small bowl, stir together the panko breadcrumbs, melted butter, parmesan cheese, and parsley.
- Sprinkle the breadcrumb topping evenly over the mac and cheese.
- Bake for 25-30 minutes, or until hot and bubbling around the edges.
- For a more golden topping, broil for 1-2 minutes at the end, watching closely.
- Let rest for 5-10 minutes before serving.
Notes
Do not overcook the shrimp before baking.
Drain and pat seafood dry before adding it to the sauce.
Add a splash of milk when reheating leftovers.
Store leftovers in the refrigerator for up to 3 days.
