This rich, savory seafood mac and cheese blends tender elbow macaroni with a silky, cheese-forward sauce and generous pieces of your favorite seafood — lobster, shrimp, crab, or a combination — then bakes to a golden, bubbly finish.
Turn ordinary mac and cheese into something special by folding in flavorful seafood and topping the casserole with crisp, cheesy breadcrumbs for contrast. This comforting dish is elegant enough for guests yet easy enough for a weeknight.
Why You’ll Love This Seafood Mac and Cheese Recipe
- Bold flavor: Briny seafood and a velvety cream sauce loaded with Gruyère and Parmesan create a rich, layered taste.
- Quick to assemble: From-scratch sauce and filling take about 20 minutes to prep; the oven finishes the dish in under an hour.
- Makes great leftovers: Assemble up to 24 hours ahead, or reheat portions later for an easy meal.
Ingredients You’ll Need
- For the macaroni and sauce: elbow macaroni, unsalted butter, olive oil, garlic, all-purpose flour, whole milk, half-and-half, pinch of nutmeg, kosher salt, black pepper, Gruyère cheese, Parmesan cheese, and 1 lb coarsely chopped cooked seafood (lobster, shrimp, crawfish, crab, or a mix).
- For the breadcrumb topping: panko breadcrumbs, grated Parmesan, softened butter, chopped fresh parsley, and salt.
How to Make Seafood Mac and Cheese
- Prep: Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish with melted butter.
- Cook the pasta: Boil elbow macaroni until just shy of al dente, drain, and transfer to the prepared baking dish. Toss with a little olive oil to prevent sticking.
- Make the topping: Mix panko, grated Parmesan, chopped parsley, softened butter, and a pinch of salt; set aside.
- Make the sauce: In a large skillet over medium heat, warm butter and olive oil. Add minced garlic and cook until fragrant. Whisk in flour and cook 1–2 minutes until lightly golden. Gradually whisk in whole milk, stirring until the mixture thickens, then add half-and-half and whisk until smooth. Season with salt, pepper, and a pinch of nutmeg and simmer 2–3 minutes.
- Add cheese: Remove from heat and stir in grated Gruyère and Parmesan until the sauce is smooth and creamy.
- Add seafood: Gently fold the chopped, cooked seafood into the cheese sauce.
- Assemble: Pour the seafood cheese mixture over the pasta and stir gently to combine. Evenly sprinkle the Parmesan breadcrumb mixture over the top.
- Bake: Bake 25–30 minutes or until the top is golden and the sauce is bubbling. Let rest 5 minutes, garnish with fresh parsley, and serve.
Recipe Tips & Variations
- Don’t overcook the pasta: Aim for just al dente — it will finish cooking in the oven.
- Mix seafood: Use a single type like crab or a mix of crab, lobster, and shrimp for more depth.
- Frozen seafood works: Thaw frozen shrimp or other seafood according to package directions before using.
- Add extra protein: Stir in spicy sausage or chopped ham for a heartier casserole.
- Add vegetables: Stir in peas or corn for color and texture.
Serving Suggestions
Balance this rich casserole with a simple side of roasted or sautéed vegetables or a bright salad. Serve with crusty bread or a fresh baguette to soak up the creamy sauce.
How to Store & Reheat Leftovers
- Refrigerate cooled leftovers in an airtight container for up to 3 days. Freeze for up to 3 months; thaw thoroughly in the refrigerator before reheating.
- To reheat, microwave individual portions in 30-second intervals until hot, or warm the casserole in a 325°F oven until heated through.
More Easy Seafood Dinners
- Shrimp Enchiladas
- Creamy Seafood Pasta
- Air Fryer Shrimp “Boil”
- Jambalaya Pasta
- Salmon Florentine
Seafood Mac and Cheese
A rich seafood mac and cheese combining elbow macaroni with a creamy cheese sauce and a mix of seafood, baked until bubbly and golden.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Ingredients
- 1 pound elbow macaroni
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups half-and-half
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Pinch grated nutmeg
- 2 cups freshly grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 1 pound coarsely chopped cooked seafood (lobster, shrimp, crawfish, or crab)
Parmesan breadcrumb topping
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan
- 2 tablespoons chopped fresh parsley
- 1 tablespoon butter, at room temperature
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 400°F. Grease a 9×13-inch baking dish with melted butter.
- Cook pasta according to package directions until about 2 minutes short of al dente. Drain and transfer to the baking dish; toss with a little olive oil.
- In a small bowl, combine panko, Parmesan, parsley, butter, and sea salt; set aside.
- Heat olive oil and butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 20 seconds.
- Whisk in flour and cook 1–2 minutes until lightly golden. Lower the heat.
- Slowly whisk in the milk until the mixture starts to thicken. Add half-and-half and whisk until smooth. Season with salt, pepper, and nutmeg; simmer 2–3 minutes.
- Remove from heat and stir in Gruyère and Parmesan until smooth.
- Gently fold in the chopped cooked seafood.
- Pour the seafood-cheese mixture over the pasta and stir to combine. Sprinkle the breadcrumb mixture evenly over the top.
- Bake 25–30 minutes until golden and bubbly. Let rest 5 minutes and garnish with fresh parsley before serving.
Notes
- Cook pasta to al dente to prevent it from getting mushy after baking.
- Use fresh or thawed seafood; frozen seafood should be fully defrosted and drained before using.
- Stir in vegetables like peas or corn, or add sausage or ham for variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat in 30-second microwave bursts or in a 325°F oven until warmed through.
Nutrition
Calories: 678 kcal | Carbohydrates: 56 g | Protein: 37 g | Fat: 34 g | Saturated Fat: 18 g | Sodium: 1020 mg
Nutrition information is an estimate and will vary depending on specific ingredients and portion sizes.
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