Creamy Baked Seafood Mac and Cheese
Creamy baked seafood mac and cheese loaded with shrimp, lump crab, and lobster in a rich white cheddar, Gruyère, and Parmesan sauce. Finished with buttery garlic breadcrumbs, this comforting seafood casserole makes a special dinner or holiday side dish.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8-10 servings 1x
- Category: Dinner, Side Dish
- Method: BAKED, STOVETOP
- Cuisine: American, Holiday Recipes
Ingredients
Scale
For the Pasta and Seafood:
- 1 pound elbow macaroni, cavatappi, or medium shells
- 1 pound large raw shrimp, peeled, deveined, and tails removed
- 1 tablespoon olive oil
- 1 teaspoon Old Bay seasoning
- 8 ounces cooked lump crabmeat, drained and checked for shells
- 8 ounces cooked lobster meat, cut into bite-size pieces
For the Cheese Sauce:
- 5 tablespoons unsalted butter
- 1 small shallot, finely minced
- 3 garlic cloves, minced
- ⅓ cup all-purpose flour
- 4 cups whole milk, preferably room temperature
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon freshly ground black pepper
- 12 ounces sharp white cheddar cheese, freshly shredded
- 6 ounces Gruyère cheese, freshly shredded
- 2 ounces Parmesan cheese, finely grated
- 1 teaspoon finely grated lemon zest
- Salt, as needed
For the Breadcrumb Topping:
- 1 cup panko breadcrumbs
- 3 tablespoons unsalted butter, melted
- ¼ cup finely grated Parmesan cheese
- ¼ teaspoon garlic powder
- 1 tablespoon chopped fresh parsley, plus more for serving
Instructions
- Preheat the oven to 375°F. Butter a deep 9×13-inch baking dish with approximately a 4-quart capacity.
- In a small bowl, combine the panko, melted butter, ¼ cup Parmesan, garlic powder, and parsley. Set aside.
- Bring a large pot of salted water to a boil. Cook the pasta 2 minutes less than the package directions for al dente. Drain without rinsing.
- Pat the shrimp dry and cut into bite-size pieces. Toss with 1 teaspoon Old Bay. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Cook the shrimp in a single layer, working in batches if needed, for approximately 2–3 minutes total, turning as necessary, until just opaque throughout. Transfer to a plate.
- Reduce the heat to medium. Melt 5 tablespoons butter in the same pan. Add the shallot and cook for 2–3 minutes, until softened. Add the garlic and cook for 30 seconds.
- Stir in the flour and cook for 1–2 minutes, stirring constantly. Gradually whisk in the milk, adding a little at a time at first to prevent lumps. Whisk in the heavy cream, Dijon, remaining 1 teaspoon Old Bay, smoked paprika, and black pepper.
- Bring to a gentle simmer. Cook for 4–6 minutes, stirring frequently, until slightly thickened but still pourable.
- Remove from the heat and let the bubbling settle. Stir in the white cheddar, Gruyère, and 2 ounces Parmesan a handful at a time until smooth. Stir in the lemon zest. Taste and add salt only if needed.
- Stir the drained pasta into the cheese sauce. Gently fold in the cooked shrimp, crab, and lobster. Keep some crab pieces intact. If the mixture seems thick, add a splash of milk; it should look generously sauced.
- Transfer to the prepared baking dish. Sprinkle evenly with the breadcrumb topping.
- Bake uncovered for 15–20 minutes, until hot in the center and bubbling around the edges. If desired, broil for 1–2 minutes to brown the topping, watching closely.
- Let rest for 5 minutes. Garnish with additional parsley and serve warm.
Notes
- Freshly shredded cheese: Grate the cheddar and Gruyère from blocks for a smoother sauce. Add the cheese off the heat and avoid boiling after it melts.
- Seafood preparation: Thaw frozen seafood in the refrigerator, drain thoroughly, and pat dry. The crab and lobster should already be cooked before adding them.
- Using precooked shrimp: Skip the shrimp-cooking step. Fold thawed, drained cooked shrimp into the pasta with the crab and lobster.
- Without lobster: Replace the lobster with an additional 8 ounces of shrimp or cooked crabmeat. Cook any additional raw shrimp as directed.
- Keep it creamy: Undercook the pasta slightly and bake only until hot. The pasta continues absorbing sauce during baking and resting.
- Make ahead: Assemble up to 1 day ahead using promptly cooled components. Cover and refrigerate, keeping the breadcrumb topping separate. Bake covered at 375°F for 25–30 minutes, then uncover, add the topping, and bake approximately 15 minutes more, until the center reaches 165°F.
- Storage: Refrigerate leftovers within 2 hours in an airtight container for up to 3–4 days. Reheat with a splash of milk until the center reaches 165°F.
Find it online: https://www.firsthomelovelife.com/seafood-mac-and-cheese/