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Seafood Mac and Cheese

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This luxurious seafood mac and cheese features a trio of shrimp, crab, and scallops nestled in a rich, velvety cheese sauce. Finished with crispy panko breadcrumbs, it delivers restaurant-quality flavor and texture for a truly indulgent main course.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta & Seafood
  • 12 oz elbow macaroni or small pasta 340 g
  • 1 tablespoon olive oil
  • 8 oz shrimp 225 g, peeled, deveined, and chopped
  • 6 oz lump crab meat 170 g
  • 4 oz scallops 115 g, chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika
For the Cheese Sauce
  • 4 tablespoons unsalted butter 56 g
  • 1/4 cup all-purpose flour 32 g
  • 3 cups whole milk 720 ml
  • 1 cup heavy cream 240 ml
  • 1 teaspoon Halal-certified Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded sharp cheddar cheese 170 g
  • 1 cup shredded Monterey Jack cheese 115 g
  • 1/2 cup shredded Parmesan cheese 50 g
For the Topping
  • 3/4 cup panko breadcrumbs 45 g
  • 2 tablespoons melted butter
  • 2 tablespoons grated Parmesan
  • 1 tablespoon chopped fresh parsley

Equipment

  • Large pot
  • Large skillet
  • Whisk
  • Baking dish

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente according to the package instructions. Drain the pasta and set aside.
  3. Heat olive oil in a large skillet over medium heat. Add the shrimp, scallops, minced garlic, salt, pepper, and paprika. Sauté for 3–4 minutes, until the shrimp have turned pink and the scallops are cooked through.
  4. Carefully fold in the crab meat and cook for one additional minute, then remove the pan from the heat.
  5. In a separate large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute.
  6. Gradually whisk in the milk and heavy cream, stirring until the mixture is smooth.
  7. Continue to cook, whisking frequently, for 4–6 minutes, until the sauce has thickened enough to coat the back of a spoon.
  8. Add the Dijon mustard, garlic powder, onion powder, salt, and black pepper. Reduce the heat to low.
  9. Stir in the cheddar, Monterey Jack, and Parmesan cheese a handful at a time, mixing until each addition is completely melted and the sauce is smooth.
  10. Add the cooked pasta and seafood to the cheese sauce. Gently stir until everything is evenly combined and well coated.
  11. In a small bowl, mix together the panko breadcrumbs, melted butter, grated Parmesan, and chopped parsley for the topping.
  12. Transfer the macaroni mixture to a greased 9×13-inch baking dish. Evenly scatter the breadcrumb topping over the top.
  13. Bake for 15–20 minutes, or until the edges are bubbling and the top is golden brown.
  14. Remove from the oven and let the dish rest for 5 minutes before serving.

Nutrition

Calories: 485kcal

Notes

Fresh seafood yields the best results, but high-quality frozen shrimp and scallops are suitable as long as they're thoroughly thawed and dried before cooking. For a creamier sauce, grate your own cheese rather than using pre-shredded varieties. This recipe is easy to adapt: try using only shrimp, or add lobster for a more decadent version. Leftovers can be stored, tightly covered, in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the seafood.

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