Seafood Mac and Cheese

Seafood Mac and Cheese is my favorite way to turn ordinary macaroni and cheese into something truly special. The combination of gooey cheese with tender shrimp and crab makes every spoonful feel like a treat. This recipe is perfect for a cozy family meal or a festive gathering and it always vanishes fast at potlucks.

My family always fights for the last spoonful of this dish. I made it one New Year’s Eve when I wanted something both comforting and a bit fancy and it quickly became our party tradition.

Ingredients

• Cavatappi pasta: Choose this shape for its ridges and twisty texture which hold onto the creamy sauce so well Cook just until al dente so it stays firm after baking
• Unsalted butter: Look for a high-quality butter for a rich base and to help build the roux
• All-purpose flour: Essential for thickening the sauce Use fresh flour to prevent any raw taste
• Evaporated milk: Gives the sauce ultra creaminess and a silky texture Choose full fat for best results
• Half and half: Adds lush richness without being too heavy Use cream if you want an even richer taste
• Onion powder: Brings a mellow sweetness and complexity to the cheese sauce
• Garlic powder: Adds savory depth Go for a granulated powder for best blending
• Old Bay seasoning: Infuses the dish with a warm signature seafood flavor and classic color
• Salt: Balances the richness of the cheese and seafood Taste and adjust as needed
• Black pepper: Use freshly ground for a slight kick and aroma
• Shredded mozzarella cheese: Melts smoothly for stretch and gooey texture Purchase a block and shred for exceptional melt
• Shredded sharp white cheddar cheese: Offers tang and bold flavor Use extra sharp for even more bite
• Shredded gouda cheese: Gives a mild buttery note and extra melt Choose smoked gouda for a subtle smoky vibe
• Large cooked shrimp: Pick ones that are plump and not overcooked for tender juicy bites
• Imitation crab meat: Adds sweetness and classic seafood flavor Opt for a brand that is firm and holds its shape when baked

Instructions

Prepare the Oven and Dish:

Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius Grease a 9 by 13 inch baking dish making sure to get into all the corners so the mac and cheese does not stick

Cook the Pasta:

Bring a large pot of salted water to a rolling boil and cook the cavatappi pasta just until al dente which means it is still slightly firm when bitten Drain immediately then rinse under cold water to stop the cooking and keep it from sticking

Make the Roux:

In a large saucepan set over medium heat melt the unsalted butter until it is just foamy Sprinkle in the all-purpose flour and whisk constantly Cook this mixture for one to two minutes until it smells toasty and looks pale golden You do not want it to brown

Create the Creamy Sauce:

Slowly pour in the evaporated milk while whisking to keep lumps at bay then add the half and half Keep stirring until the mixture becomes thick enough to coat the back of a spoon which takes three to four minutes

Season the Sauce:

Add onion powder garlic powder Old Bay salt and pepper to the thickened sauce and whisk to combine well so every bite is seasoned evenly

Melt in the Cheese:

Turn the heat to low and sprinkle in half a cup each of the mozzarella sharp white cheddar and gouda cheese Stir patiently until the cheese melts completely and the sauce feels velvety and smooth

Combine with Pasta and Seafood:

Tip the drained and cooled cavatappi into the pot of cheese sauce Stir until every piece is coated Then gently fold in the cooked shrimp and chunks of imitation crab Make sure to use a light touch so the seafood stays in generous pieces

Prepare for Baking:

Spoon all the cheesy mixture into the greased baking dish spreading it evenly to the corners Sprinkle the remaining quarter cup each of the mozzarella cheddar and gouda cheese across the top for that bubbling crust

Bake and Rest:

Slide the dish into your preheated oven Bake for fifteen to twenty minutes or until the top is golden around the edges and sizzling hot Let the dish rest for five minutes before serving so the sauce thickens slightly

My favorite ingredient is gouda because of its gentle buttery flavor and the incredible creaminess it adds to the sauce. I will never forget my daughter sneaking into the kitchen to scoop out the cheese topping before anyone else got to the table.

Storage Tips

Keep leftovers refrigerated in an airtight container for up to three days. Reheat portions gently in the microwave or covered in a low oven with a splash of milk to prevent drying out. Freezing is possible but the sauce may lose a touch of creaminess.

Ingredient Substitutions

If you do not have cavatappi use penne or elbows. Real lump crab is a lovely upgrade for special occasions. For a nut free version skip any cheese with nut warnings. Smoked gouda or gruyere makes a fantastic swap if you love intense taste.

Serving Suggestions

Serve as the star of your Sunday dinner with garlicky green beans and a fresh salad or offer smaller portions as a rich holiday side. Try topping bowls with chopped chives or a dash of hot sauce for color and a pop of flavor.

Cultural and Historical Context

Macaroni and cheese is a classic American comfort food loved for generations but adding seafood gives it a coastal flair inspired by creamy seafood casseroles from southern and northeastern kitchens. The Old Bay seasoning is a nod to Baltimore and Chesapeake Bay traditions.

Seasonal Adaptations

In spring try adding fresh peas or asparagus for color In summer fold in a handful of sweet corn kernels for crunch In the fall or winter use roasted mushrooms or caramelized onions for earthy depth

Success Stories

Last Thanksgiving my uncle who rarely eats casseroles went back for seconds. A friend once told me this recipe changed her opinion about both seafood and mac and cheese. Even my pickiest eater has been known to ask for leftovers in their lunchbox.

Freezer Meal Conversion

Assemble the mac and cheese up through the final cheese topping and cover tightly. Freeze unbaked for up to two months. Thaw overnight in the fridge and bake as directed—add a few extra minutes if needed for bubbling hot cheese.

This dish always disappears quickly whenever I serve it. Enjoy the richness of the cheese and the fresh flavor of seafood in every bite.

Common Recipe Questions

→ Can I use other types of seafood?

Yes, scallops or lobster can be added or substituted for shrimp and crab to create different flavors and textures.

→ Which pasta shapes work best?

Cavatappi is preferred, but elbow macaroni, penne, or shells also work well to hold the creamy sauce.

→ How do I keep the sauce creamy?

Gradually add milk and half & half when whisking the roux, and stir cheeses over low heat for a smooth sauce.

→ Can this dish be made ahead?

Assemble the pasta and sauce, cover, and refrigerate. Add cheese topping and bake just before serving.

→ What side dishes pair well?

Crisp green salads, roasted vegetables, or garlic bread round out the rich, cheesy flavors of this entrée.