This Seafood Mac and Cheese Recipe is like your favorite comfort food, only elevated! Made with a variety of seafood, cream, and a few different types of cheeses, it’s hearty, indulgent, and incredibly delicious!
Creamy Seafood Mac and Cheese Recipe
This is not your toddler’s mac and cheese! Think of this seafood mac and cheese recipe as upscale, restaurant quality mac and cheese. It’s filling, it’s cheesy, it’s creamy… and totally packed with a variety of different tastes and textures. You can fully customize it too. Don’t like shrimp? Skip it! Crazy for lobster? Use extra!
Serve this as a weekend dinner treat, or add it to a holiday spread. The possibilities are endless, especially if you can’t get enough seafood.
And if you don’t, try easy spaghetti bolognese, fontina and spinach pasta, or baked pasta with sausage and zucchini instead. We have something for every type of pasta lover!
Why you will love this recipe
- A unique update on a classic dish.
- Can be made with up to 4 different types of seafood.
- Comes together in under 1 hour.
- So indulgent and creamy — perfect if you want to impress some guests.
How to make the perfect Seafood Mac and Cheese Recipe
Recipe prep. Preheat your oven to 375 degrees F and cook the macaroni according to the package instructions, making sure to reduce the cooking time by ¼. Drain and place the pasta under cold water to stop the cooking process.
Cook the seafood. Add some butter to a skillet over medium. When it starts to melt, add the shrimp and scallops (or your seafood of choice) and cook for 3-4 minutes, or until they turn pale pink.
Make the cheesy sauce. In the same skillet, add more butter and allow it to melt. Add the flour and mix to combine before incorporating the milk and heavy cream. Continue to stir, then season with garlic and onion powder, salt, and pepper. Add the shredded cheddar, mix, and remove from heat.
Assemble the seafood mac and cheese. Combine the cooked seafood with the cheese sauce and stir. Add the cooked pasta to an 8×13-inch baking dish and cover with the sauce. Toss to coat everything evenly.
Bake. Top the casserole with shredded mozzarella cheese and bake for 15-20 minutes or until the cheese starts to bubble. Serve immediately and enjoy!
Pro Tips
- Choose high-quality seafood. This is one of those recipes where the quality of your ingredients really matters! Head to the seafood counter at your supermarket rather than going for frozen or canned, if you can.
- Use a blend of several types of cheese. This seafood mac and cheese is incredibly creamy and cheesy thanks to the milk, cream, white cheddar, and mozzarella. If you can’t get enough cheese, feel free to incorporate a few more!
- Don’t overcook your pasta! You’ll note that you need to reduce the cooking time for your preferred pasta by about ¼. Cooking the macaroni slightly under the recommended time ensures this seafood mac and cheese recipe doesn’t turn into a mushy mess as it bakes.
Key Ingredients and Substitutions for Seafood Mac and Cheese
Macaroni: We’re using elbow macaroni as that’s the most popular pasta shape for mac and cheese! You could also switch things up if you’d like… cavatappi, mini shells, and rotini are all great options.
Seafood: Again, you can use your favorites. Shrimp and scallops are our go-to’s, but we’ve also made this seafood mac and cheese recipe with lobster and crab as well.
Butter, Milk, and Cream: All needed to create the cheesiest, creamiest sauce! Full-fat options are preferred.
Flour: Used as a thickening agent for the sauce. You could also use cornstarch, arrowroot powder, or potato starch.
Cheese: As mentioned, this dish features a blend of a few different cheeses: white cheddar and mozzarella. You could also use Gruyere, Parmesan, Colby, and/or Monterey Jack.
Seasonings: All you’ll need is onion powder, garlic powder, salt, and ground black pepper.
Frequently asked Questions about Seafood Mac and Cheese
What goes with seafood mac and cheese?
This can be served as a full meal on its own, but if you’re looking for some side dish options, the following veggies would be really tasty:
- Butternut squash
- Asparagus
- Sautéed mushrooms
- Brussels sprouts
How do I store leftovers?
Let your mac and cheese cool completely before placing it in an airtight container in the fridge. Leftovers will keep for up to 3 days when properly stored.
How to reheat seafood mac and cheese?
Use your microwave or oven to reheat leftovers:
Microwave: Place single servings in a microwave-safe dish and cover with a damp paper towel. Heat in 30-second bursts (stir in between) until heated through.
Oven: Preheat to 350 degrees F and place the leftovers in a baking dish. Cover with aluminum foil and bake for 15-20 minutes until warmed through.
If you find your mac and cheese a bit on the dry side, add a splash of milk or cream before reheating!
Seafood Mac and Cheese
Ingredients
- 3 cup elbow macaroni pasta
- 3 tbsp butter
- 8 oz scallops
- 1 lb shrimp peeled and deveined
- 3 tbsp flour
- 2 cup whole milk
- 1 cup heavy cream
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 2 cup white cheddar shredded
- 1 cup mozzarella cheese shredded
Instructions
- Preheat the oven to 375F.
- Then, cook macaroni following the package directions but reducing the cooking time by ¼. So if it says 8 minutes, cook them for only 6 minutes. Drain and place pasta under cold water to stop the cooking process. Set it aside.
- Heat one tbsp of butter in a skillet. As it melts, incorporate shrimp and scallops. Cook them for 3-4 minutes or until they turn pale pink and evenly cooked. Remove them from the skillet.
- Next, use the same skillet to prepare the cheesy sauce. Add 2 tbsp of butter and let it melt. Then, add flour and mix to combine. Continue by adding the milk and heavy cream, stirring continuously. Season with garlic powder, onion powder, salt and pepper.
- Add shredded cheddar and mix. Once it’s well combined, remove from heat. Taste saltiness and adjust if necessary.
- Add cooked seafood to the cheese sauce. Stir to combine.
- Place cooked pasta into an 8” x 13” baking tray and cover with the cheese sauce. Toss to coat. Finally, top with shredded mozzarella cheese and bake it for 15 to 20 minutes or until the cheese is bubbling and the top is gratinated.
- Serve Warm
Notes
- Once the seafood mac and cheese has cooled down to room temperature, store it in an airtight container. Ensure that the dish is divided into smaller portions for easier reheating later.
- Label the container with the date of preparation. Seafood dishes are best consumed within 3 days of preparation to maintain freshness.
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