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Seafood Mac and Cheese

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Seafood Mac and Cheese is a rich, creamy baked pasta dish featuring shrimp, crab, and scallops folded into a three-cheese sauce. Finished with a buttery panko and Parmesan topping, it’s perfect for special occasions or whenever you’re craving an elevated twist on a comfort food classic. Flavors are balanced with subtle spices and a touch of Dijon for depth.
Print Recipe
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 peeled, deveined, and chopped (225 g)
  • 6 oz lump crab meat 170 g
  • 4 oz scallops chopped (115 g)
  • 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
  • Large saucepan
  • Whisk
  • Colander
  • 9x13-inch baking dish
  • Small bowl

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. Bring a large pot of salted water to a boil and cook the macaroni until just al dente following package directions. Drain and set aside.
  3. While the pasta cooks, heat olive oil in a large skillet over medium. Add the shrimp, scallops, minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and paprika. Cook for 3 to 4 minutes until the shrimp turn pink and the scallops are opaque.
  4. Fold the crab meat into the skillet and cook for another minute; remove the skillet from heat.
  5. To make the cheese sauce, melt butter in a large saucepan over medium heat. Sprinkle in the flour and whisk for 1 minute.
  6. Gradually whisk in the milk and heavy cream until the mixture is smooth. Continue whisking and cook for 4 to 6 minutes, until the sauce thickens enough to coat the back of a spoon.
  7. Reduce the heat to low. Stir in Dijon mustard, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  8. Add the cheddar, Monterey Jack, and Parmesan cheeses slowly, stirring in handfuls until each addition has melted and the sauce is smooth.
  9. Gently mix the cooked pasta and seafood into the cheese sauce until evenly coated.
  10. Transfer the mac and cheese mixture to the prepared baking dish.
  11. In a small bowl, stir together the panko, melted butter, grated Parmesan, and chopped parsley for the topping.
  12. Sprinkle the breadcrumb topping evenly over the mac and cheese.
  13. Bake for 15 to 20 minutes, until the edges are bubbling and the top is golden brown.
  14. Let the dish rest for 5 minutes before serving.

Nutrition

Calories: 485kcal

Notes

Frozen seafood is a fine substitute as long as it’s fully thawed and patted dry to avoid excess moisture in the sauce. For best texture, gradually stir in the cheese once the sauce is off the heat. If making ahead, assemble the dish without the breadcrumb topping, refrigerate up to a day, then add the topping and bake just before serving—add 5-10 minutes to baking time if starting cold. Store leftovers in the refrigerator for up to 3 days and reheat covered in the oven with a splash of milk if the sauce thickens. Freezing is not recommended, as the sauce can separate.

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