Seafood Mac and Cheese Recipe (Creamy & Easy to Bake)
A rich, creamy, and cheesy baked Seafood Mac and Cheese loaded with tender shrimp, crab, or lobster and topped with buttery golden breadcrumbs. This comforting seafood casserole is perfect for weeknight dinners, holidays, and special occasions.
Ingredients
- For the Pasta
- 1 pound 454 g elbow macaroni
- ½ cup unsalted butter divided
- ½ cup all-purpose flour
- 3 cups whole milk room temperature
- 1 cup heavy cream room temperature
- 4 cups freshly grated Gruyère cheese
- 2 cups freshly grated sharp cheddar cheese
- 1 teaspoon kosher salt
- 1½ pounds cooked seafood shrimp, lobster, crab, or a combination
- Topping
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 2-quart baking dish.
- Cook the macaroni in salted boiling water until just al dente. Drain and set aside.
- Melt 6 tablespoons of butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 minute.
- Slowly whisk in the milk and heavy cream until smooth. Continue stirring until the sauce begins to thicken.
- Reduce the heat to low and gradually stir in the Gruyère and cheddar until completely melted and creamy.
- Fold the cooked pasta and seafood into the cheese sauce until evenly coated.
- Transfer the mixture to the prepared baking dish.
- Combine the panko breadcrumbs with the remaining melted butter and sprinkle evenly over the casserole.
- Bake for 30 minutes, or until bubbling and the topping is golden brown.
- Let the casserole rest for 5 minutes before serving.
Notes
- Use freshly grated cheese for the smoothest sauce.
- Fully cooked seafood works best because it stays tender while baking.
- Lobster, shrimp, crab, or a combination all work beautifully.
- Add a teaspoon of Old Bay or Cajun seasoning for extra flavor.
- Let the casserole rest before serving so the sauce thickens slightly.