Seafood Mac and Cheese combines creamy baked macaroni with shrimp, crab, sharp white cheddar, mozzarella, and a light breadcrumb topping. It is richer than everyday mac and cheese and works especially well for holidays, seafood dinners, and special-occasion sides.
The shrimp is cooked only briefly before the casserole goes into the oven, which helps keep it tender. Crab is folded into the macaroni, while a simple cheese sauce made with butter, flour, evaporated milk, and white cheddar ties everything together.
If you want a non-seafood version, try my Creamy Baked Mac and Cheese. You can also browse more easy seafood recipes and easy pasta recipes.
Why This Seafood Mac and Cheese Works
Seafood and cheese can become heavy if every component is rich, so this recipe uses a few different textures. Sour cream coats the macaroni, the white cheddar sauce adds creaminess, mozzarella melts over the top, and panko gives the casserole a little crunch.
The shrimp is removed from the pan as soon as it is lightly cooked, then chopped and folded into the macaroni. That is important because it will continue heating in the oven. The crab needs even less handling, so it can go straight into the pasta mixture.
Ingredient Notes
- Shrimp: Use peeled and deveined shrimp. Cook only until lightly done before baking.
- Crab meat: Claw meat gives the casserole a savory crab flavor without needing large pieces of lump crab.
- Sharp white cheddar: This is the main cheese sauce and works especially well with seafood.
- Mozzarella: It gives the top a mild, melted layer without overpowering the shrimp and crab.
- Evaporated milk: It makes the cheese sauce rich while keeping it more stable than a very thin milk sauce.
- Panko: A small amount adds texture without covering the top in a heavy crust.
Tips for Tender Seafood
- Do not fully cook the shrimp in the skillet. It still has 20 to 25 minutes in the oven.
- Drain the macaroni well. Extra water can thin the cheese sauce.
- Add cheese gradually. Stir the white cheddar into the sauce a little at a time so it melts smoothly.
- Season after the seafood is added. Crab and cheese both contain salt, so taste before adding too much.
- Pull the casserole once the top is lightly browned. Extra oven time can make the shrimp rubbery.
Storage and Reheating
Seafood Mac and Cheese is best the day it is baked, but leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently so the shrimp does not overcook. A splash of milk can help loosen the cheese sauce if the macaroni has absorbed moisture overnight.
Seafood Mac and Cheese Ingredients
- 2 cups dry macaroni
- 6 oz claw crab meat
- 8 oz shrimp, peeled and deveined
- 8 oz sour cream
- 4 tablespoons butter
- 2 tablespoons flour
- 1 spring onion
- 1 can evaporated milk
- 8 oz sharp white cheddar cheese
- 4 oz mozzarella cheese
- ¼ cup panko bread crumbs
- Salt and black pepper to taste
How to Make Seafood Mac and Cheese
- Preheat the oven to 350°F.
- Peel and devein the shrimp if needed.
- Cook the macaroni according to the package directions. Drain well and place it in a large mixing bowl.
- Add the sour cream and stir until the macaroni is evenly coated. Fold in the crab meat.
- Finely chop the green onion. Grate the white cheddar and mozzarella and set them aside.
- Melt the butter in a medium saucepan or skillet. Add the shrimp and cook briefly, turning until lightly done. Remove the shrimp, let it cool slightly, chop if desired, and add it to the macaroni mixture.
- Add the green onion to the same pan and sauté until tender.
- Sprinkle the flour over the onions and cook for about 1 minute, stirring well.
- Slowly add the evaporated milk, stirring constantly until the mixture begins to thicken.
- Gradually add the white cheddar, stirring until melted and smooth.
- Pour the cheese sauce over the macaroni and seafood. Stir to combine and season with salt and pepper to taste.
- Transfer the mixture to a buttered baking dish. Top with the mozzarella and panko. Sprinkle lightly with paprika if desired.
- Bake for 20 to 25 minutes, or until hot and lightly browned on top.
Frequently Asked Questions
Can I use only shrimp or only crab?
Yes. You can use one seafood instead of both. Keep the total seafood amount reasonably close so the casserole still has the right pasta-to-sauce balance.
Can I make this ahead?
You can prepare the cheese sauce and macaroni ahead, but seafood has the best texture when it is cooked and baked closer to serving time.