Seafood lovers unite! This seafood mac and cheese is the ultimate comfort food! Made with layers of fresh lobster, lump crab, and shrimp, and a decadent white cheese sauce, it’s the elevated twist to America’s favorite dish!
While this recipe requires a few more steps than my Southern-style mac and cheese or my oven-baked mac and cheese, I promise it’s worth every minute! Packed with high-quality cheeses and fresh seafood, it’s the perfect dish for a special occasion.
Why I Love This Recipe
Heavy cream, butter, three types of cheese…need I say more? This recipe is absolutely decadent and super rich! I love that this is practically a main course and a side dish all in one. Now, if you wanted to create a surf and turf style dinner, a steak would go beautifully with this mac and cheese, but I find this dish does the job all on its own!
This seafood mac and cheese recipe is a decadent labor of love! It showcases a rich, creamy cheese sauce that’s packed with bold flavors from Old Bay seasoning and wine.
Fresh lobster, shrimp, and crab bring a gourmet twist to your everyday mac and cheese. There’s no imitation seafood here! And the combination of creamy Gouda, white cheddar, and Parmesan creates a savory, velvety-smooth sauce that complements the tender seafood unbelievably well. Plus, the golden panko topping is top notch!
Although this recipe requires a few extra steps, I walk you through the entire process in the recipe card at the end of this post. Each step is super straightforward so anyone can make it!
Ingredient Notes and Substitutions
Here’s a breakdown of everything you’ll need for this seafood mac and cheese recipe:
- Milk & Cream: Whole milk and half-and-half create an ultra-creamy base for the sauce.
- Cavatappi Pasta: Its spirals are perfect for catching and holding the rich cheese sauce! You can also use other short pasta varieties like fusilli, rotini, or penne.
- Cheese: Gouda adds creaminess, cheddar adds sharpness, and Parmesan creates a salty bite. For the creamiest texture, use fresh block cheese and grate it yourself.
- Butter: A must ingredient in any mac and cheese recipe! Use unsalted butter for better control over the sodium content, especially with all the Parmesan cheese.
- Flour: To thicken the cheese sauce. You’ll need all-purpose flour.
- Seafood: Shrimp, lobster, and crabmeat provide a mix of textures and sweet seafood flavors. Use fresh seafood for the best results.
- Old Bay Seasoning: Provides classic seafood seasoning with hints of celery, paprika, and mustard. Use any cajun or creole seasoning in its place. Or, make a homemade cajun seasoning blend with equal parts paprika, celery salt, black pepper, and a pinch of cayenne.
- Sherry Cooking Wine: Adds a slight acidity that balances the creaminess of the sauce. Plus, it’s a great complement to the lobster! Use dry white wine as a substitute.
How to Make Creamy Seafood Mac and Cheese
Follow my step-by-step instructions to make your seafood macaroni and cheese preparation a breeze! For the best results, be sure to read all the tips throughout this section.
Step 1: Prep the Seafood
Peel, de-vein, and chop the shrimp into bite-sized pieces. Ensure the crab meat is free of shells and drain any excess liquid.
To remove the meat from the lobster tails, make two cuts down the underside of the tail on the left and right sides. Peel back the middle portion of the shell, remove the meat, and chop it into chunks. Toss the seafood pieces in salt and pepper.
Cook the pasta in a large pot of boiling salted water until it’s just shy of al dente. Drain and set it aside. The pasta will continue cooking in the oven, so undercooking it initially prevents it from becoming mushy.
Step 2: Make the Roux and Cheese Sauce
Make your roux by melting a tablespoon of butter in a large skillet or braiser. I like to use my dutch oven casserole.
Whisk in the flour a little at a time to form a light blonde roux, then add the garlic. Keep the heat on medium, and whisk continuously to avoid burning the flour.
Gradually add warm milk and half-and-half to the roux while continuously stirring. Once incorporated, stir in the Old Bay Seasoning, sherry, and pepper. Continue to cook, stirring frequently, for 5-8 minutes until the mixture slightly thickens.
Remove the sauce from the heat and stir in two cups of your mixed shredded cheeses until smooth. Add the cooked pasta to the sauce, mixing well to ensure each piece is coated.
Step 3: Assemble and Bake
Assemble the casserole by layering half the pasta in a greased 9×13 baking dish. Top it with half the seafood mixture, then a layer of cheese shreds. Repeat the layers, finishing with the remaining cheese.
Bake your seafood mac and cheese covered at 350 degrees Fahrenheit for 30 minutes. Toast the panko in the remaining butter, then uncover the dish and top the pasta with panko. Bake it for another 15 minutes until the top is golden and bubbly.
Expert Cooking Tips
A well-executed roux will take your cheese sauce from good to great. It needs to be cooked to a light blonde color – and smooth – to ensure there’s no raw flour taste, but keep a close eye on the pan to prevent burning it by cooking it for too long.
Remember, the cheese mixture should be added off the heat to prevent separation and graininess, keeping the sauce smooth and luxurious. Use a combination of cheeses that melt well and complement the seafood without overpowering it.
Use Block Cheese: Freshly shredded block cheese melts better than pre-shredded varieties, which often contain anti-caking agents that can affect the smoothness of your sauce.
Warm the Cream: Warm the milk and half-and-half in a separate saucepan before adding it to the roux to prevent lumps from forming in your sauce.
Resting: After baking, allow your dish to stand for a few minutes. This resting period helps the flavors meld together.
Frequently Asked Questions
What type of pasta is best for seafood mac and cheese?
Cavatappi is ideal for its ability to hold onto creamy sauces, but elbow macaroni, fusilli, or penne are also great choices for their nooks and crannies that catch the cheese sauce!
How can I prevent my cheese sauce from becoming grainy?
Remember to add cheese to the sauce off the heat to prevent it from overheating, which can cause the cheese to separate and become grainy.
How do I know when the seafood in the mac and cheese is done cooking?
The seafood should be cooked through when the dish’s internal temperature reaches 165 degrees Fahrenheit. At this point, the shrimp and lobster should no longer be translucent.
Storing & Reheating
Follow these simple storage and reheating tips to keep your seafood mac and cheese recipe fresh. Let it cool to room temperature before storing.
Fridge
This dish will last in the fridge for up to 3 days. Store it in an airtight container or in the baking dish with a tight-fitting lid to prevent the pasta from absorbing other flavors.
Freezer
You can easily freeze this dish, but the texture may change slightly once thawed. After wrapping individual portions in aluminum foil, freeze them in a freezer-safe container.
Reheating
Reheat the dish in the oven at 350 degrees Fahrenheit until hot. To prevent drying out, you might need to add a splash of milk before heating to refresh the sauce.
More Seafood Recipes
- Cajun Seafood Mac and Cheese Recipe
- How to Reheat Ahi Tuna Steaks
- How To Cook Snow Crab Legs
- Crab Rangoon
- Crab Salad
- Cajun Seafood Lasagna Recipe
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Cajun Seafood Mac and Cheese Recipe
Equipment
- Large pot
- 9 x 13 inch Casserole Dish
- Large skillet (4 quart) or braiser
Ingredients
- 3 tablespoons kosher salt plus 1/4 teaspoon, divided
- 1 pound cavatappi pasta
- 2 tablespoons extra-virgin olive oil
- 3 cups whole milk
- 2 cups half-and-half
- ½ cups panko bread crumbs
- 3 cups Gouda freshly shredded
- 3 cups mild white cheddar cheese freshly shredded
- 1 ½ cups Parmesan cheese freshly shredded
- 3 tablespoons unsalted butter divided
- 3 tablespoons all-purpose flour
- 2 garlic cloves minced
- 1 tablespoon Old Bay Seasoning
- ¼ cup Sherry cooking wine
- ½ teaspoon black pepper
- 1 pound raw medium shrimp peeled and deveined, chopped into bite-sized pieces
- 8 ounces raw lobster tail meat chopped into chunks (sub any lobster meat)
- 16 ounces fresh lump crabmeat drained and picked over
- Cooking spray
Instructions
Preparation
- Preheat the oven to 350°F.
- Peel and chop shrimp into bit-sized pieces.
- Drain crab meat.
- Remove meat from lobster tails by making two cuts down the underside of the tail on the left and right sides. Peel back the middle portion of the shell and remove the meat. Chop into chunks.
- Place shrimp, lobster, and crab meat in a medium bowl. Season to taste with kosher salt and black pepper. Toss gently to combine. Set aside.
- Shred and stir together all the cheeses in a large bowl. Set aside.
- Prepare a pot of boiling water. Cook pasta 2 minutes less than package directions for al dente. Drain pasta. Return pasta to stockpot, and set aside.
Make the Roux and Cheese Sauce
- In a large pot, slowly warm the milk and half-and-half on the stove, about 3 to 4 minutes. Turn to the lowest setting and keep warm on the stove.
- In an extra large skillet (like a cast iron casserole or braiser), melt 1 tablespoon of butter over medium heat.
- When melted, whisk in flour a little at a time, stirring constantly, until a paste forms. This should appear a light blonde color.
- Add garlic and cook, until fragrant, about 30 seconds.
- Next, gradually ladle in the warm milk mixture, working a little at a time. Continue ladling and whisking until all the milk has been added and mixture is smooth.
- Stir in Old Bay Seasoning, sherry cooking wine, and ½ teaspoon black pepper. Cook, whisking occasionally, until slightly thickened, 5 to 8 minutes.
- Next, add 2 cups of the cheese mixture. Remove from heat, and continue stirring until smooth, about 1 minute. Stir in drained pasta until fully coated.
Assemble and Bake
- Lightly coat a 9 x 13 inch baking dish with cooking spray.
- Then, layer casserole as follows:
- Half of the pasta mixture.
- Sprinkle half of seafood mixture in an even layer on pasta
- Sprinkle with 2 cups of cheese mixture.
- Repeat layers once.
- Cover with foil and bake in the preheated oven for 30 minutes.
- While the casserole is baking, melt remaining 2 tablespoons of butter in a pan and toast panko, stirring constantly until lightly browned.
- After 30 minutes, remove the foil and top with toasted panko. Return to the oven and bake for 15 more minutes or until the panko topping is golden brown and edges are bubbly.
- Remove from the oven and let rest for 5 minutes before serving.
