Seafood Mac and Cheese: Creamy Baked Dish With Shrimp, Crab, and Scallops

Name: Seafood Mac and Cheese
Yield: 6
Ingredients: 1 lb elbow macaroni, or cavatappi; 1 tablespoon salt, for boiling water; 4 tablespoon unsalted butter; 1/4 cup all-purpose flour; 4 cups whole milk, warmed; 1 cup heavy cream; 2 teaspoon Dijon mustard; 1 teaspoon Old Bay seasoning, or paprika + pinch cayenne; 1/2 teaspoon garlic powder; 1/2 teaspoon salt, adjust to taste; 1/4 teaspoon black pepper; 2 cups sharp cheddar cheese, shredded; 1 cup Gruyere cheese, shredded (or Swiss); 1/2 cup Parmesan cheese, grated; 1/2 lb shrimp, peeled and deveined; 1/2 lb lump crab meat, or imitation crab; 1/2 lb scallops, small, or cut in half if large; 1 tablespoon olive oil, or butter; pinch salt & pepper; 1 cup panko breadcrumbs; 2 tablespoon butter, melted; 2 tablespoon Parmesan cheese

By:

Josie Baker

Published:

October 11, 2026

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This is the kind of recipe that turns an ordinary evening into something worth sitting down for. Seafood Mac and Cheese takes everything you love about the classic comfort dish, creamy sauce, tender pasta, and a golden bubbly top, and folds in sweet, juicy seafood. Picture plump shrimp, buttery lump crab, and tender scallops tucked into a rich cheese sauce made with sharp cheddar, Gruyère, and Parmesan. Every bite balances familiar cheesy comfort with a little burst of the ocean. It is cozy enough for a busy weeknight and impressive enough for a weekend gathering.

The idea behind this dish began with a lobster mac and cheese tasted at a small seaside restaurant, the kind of meal you keep thinking about long after the plates are cleared. At home, it became a flexible mix of shrimp, crab, and sometimes scallops, depending on what looks freshest. This version is adapted from the original seafood mac and cheese recipe, keeping the spirit of that first inspiration while making it easy to cook any night of the week.

Here is the best part: you get restaurant worthy flavor without restaurant fuss. The method is simple. Boil the pasta, sauté the seafood, whisk up a silky cheese sauce, and bake until golden. Nothing here needs professional training or fancy equipment, just a big pot, a skillet, and a baking dish. It is elegant enough for entertaining, yet it will not keep you in the kitchen for hours. Think about the textures in one spoonful: tender pasta wrapped in creamy sauce, juicy shrimp, sweet crab, and a crisp panko topping that gives way as you dig in.

So grab your favorite baking dish and let’s dive in. Below you will find why this dish works so well, notes on every ingredient, clear step by step instructions, storage tips, fun variations, and a full recipe card with exact amounts. Whether you use shrimp and crab, go all in with lobster and scallops, or mix and match with what you have on hand, the method stays the same and the results stay delicious. And if seafood is your love language, this Grilled Octopus Seafood Dish makes another wonderful centerpiece for a special dinner.

Why You’ll Love It

Still on the fence? Here are five reasons this dish deserves a spot on your table soon.

Restaurant worthy flavor at home. Creamy mac and cheese meets the sophistication of seafood, so every plate tastes like a special occasion without the restaurant bill.
Your choice of seafood. Use shrimp, crab, lobster, or scallops, depending on your preference, your budget, or simply what looks best at the store that day.
A true crowd pleaser. It suits holidays, potlucks, and cozy family dinners alike, feeding a crowd with very little stress.
Indulgent cheese blend. Sharp cheddar brings tang, Gruyère melts into silkiness, and Parmesan adds salty richness in every single bite.
Easy to customize. Adjust the spice level, swap the seafood blend, or try a different pasta shape to make the dish your own.

If you love turning classic comfort food into something a little extra special, this Macaroni And Cheese Meatloaf is another cozy favorite worth trying.

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Ingredient Notes & Details

Pasta: Elbow macaroni is the classic choice, but shells or cavatappi hold the cheese sauce beautifully too. Cook the pasta just until al dente, since it will keep cooking in the oven. Mushy pasta has no place in great mac and cheese.

Seafood: Shrimp, lump crab meat, lobster, and scallops all work here. Fresh seafood is lovely, but frozen and thawed works just as well, as long as you pat everything very dry with paper towels first. Extra liquid is the enemy of a thick, creamy sauce.

Cheese: This is where the magic happens. Sharp cheddar gives tang, Gruyère melts into pure creaminess, and Parmesan adds salty depth. Shred your cheese by hand and skip the pre shredded bags, since anti caking agents can keep the cheese from melting smoothly.

Milk and cream: Whole milk and heavy cream create a rich béchamel that carries all that cheese. Warm the milk before whisking it in so the sauce stays smooth. For a lighter version, swap the heavy cream for half and half and use slightly less cheese.

Roux: Butter and flour form the roux, the simple base that thickens the sauce. Cook the flour in the butter for a minute or two so the finished sauce tastes rich, never pasty.

Seasonings: Old Bay or Cajun seasoning enhances the seafood flavor, while a pinch of nutmeg adds gentle warmth. Dijon mustard and garlic powder round everything out, so taste and adjust the salt as you go.

Topping: Panko breadcrumbs tossed with melted butter and Parmesan bake into a golden, crispy crust. It is the perfect contrast to the creamy pasta underneath, so do not skip it.

Seafood Mac And Cheese, Ingredient Notes & Details

Step by Step Instructions

Let’s walk through it together.

Bring a large pot of salted water to a boil and cook the pasta just until al dente, following the package directions. Drain it and set it aside. Remember, the pasta keeps cooking in the oven, so you want it a touch firm here.
Heat the olive oil or butter in a large skillet over medium heat. Add the shrimp and scallops and cook 2 to 3 minutes per side, until just opaque. Stir in the crab gently, season lightly with salt and pepper, then remove the skillet from the heat.
If you are using lobster, skip the pre cooking and fold it into the sauce later instead. Delicate seafood like crab and lobster needs only gentle heat to stay tender.
Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until the raw flour taste disappears and you have a smooth roux.
Slowly whisk in the warm milk and heavy cream until the mixture is smooth, then stir in the Dijon mustard, Old Bay seasoning, garlic powder, salt, and black pepper. Simmer gently for about 5 minutes, until slightly thickened.
Take the pan off the heat and stir in the cheddar, Gruyère, and Parmesan until melted into a silky, creamy sauce. Adding the cheese off the heat keeps the sauce smooth instead of grainy.
Add the cooked pasta and seafood to the cheese sauce and stir until everything is well coated. Taste and adjust with salt, pepper, and a pinch of cayenne if you like a little heat.
For the topping, mix the panko with the melted butter and Parmesan. Transfer the mac and cheese to a buttered 9 by 13 inch baking dish and sprinkle the topping evenly over the surface.
Bake uncovered at 375°F (190°C) for 20 minutes, until the top is golden and the dish is bubbly around the edges. Let it rest for 5 minutes before serving so the sauce settles and every scoop holds together.

Keep the heat gentle once the cheese goes in. A calm simmer melts cheese into silk, while a hard boil can make it grainy.

Prefer a stovetop version? Serve it straight from the pot for an extra creamy result, or bake for that irresistible crispy top.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish is at its very best fresh from the oven, when the topping is crisp and the sauce is at its creamiest.

Freezer: Freeze for up to 2 months in a freezer safe container. You can also assemble the dish up to the baking step, cover it, and refrigerate for up to 24 hours, then bake just before serving.
Reheating: Warm in the oven at 350°F (175°C) until hot, adding a splash of milk to bring back the creaminess. You can also reheat gently on the stovetop with a little cream.

Variations

Once you have the base down, here are five easy ways to change things up.

Spicy kick: Add diced jalapeños, a shake of Cajun seasoning, or a few drops of hot sauce for gentle heat.
Truffle twist: Drizzle a little truffle oil over the top just before serving for an extra luxurious finish.
Veggie boost: Stir in sautéed spinach, roasted red peppers, or sweet peas for color and freshness.
Different pasta: Swap the elbows for shells, rotini, or penne. Any short shape with plenty of surface area works beautifully.
Lighter version: Use half and half instead of heavy cream and cut back slightly on the cheese for a less rich dish.

For another take on this comfort classic, see this creamy seafood mac and cheese recipe and keep the inspiration coming.

Recipe Card

Here is the complete recipe with exact amounts. It serves 6, with about 15 minutes of prep and 30 minutes of cook time.

For the pasta

1 lb elbow macaroni (or cavatappi)
1 tablespoon salt, for the boiling water

For the cheese sauce

4 tablespoons unsalted butter
1/4 cup all purpose flour
4 cups whole milk, warmed
1 cup heavy cream
2 teaspoons Dijon mustard
1 teaspoon Old Bay seasoning (or paprika plus a pinch of cayenne)
1/2 teaspoon garlic powder
1/2 teaspoon salt, adjust to taste
1/4 teaspoon black pepper
2 cups sharp cheddar cheese, shredded
1 cup Gruyère cheese, shredded (or Swiss)
1/2 cup Parmesan cheese, grated

For the seafood

1/2 lb shrimp, peeled and deveined
1/2 lb lump crab meat (or imitation crab)
1/2 lb scallops, small or cut in half if large
1 tablespoon olive oil (or butter)
Pinch of salt and pepper

Optional topping

1 cup panko breadcrumbs (optional)
2 tablespoons butter, melted (optional)
2 tablespoons Parmesan cheese (optional)

Instructions

Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Drain and set aside.
In a large skillet, heat the olive oil or butter over medium heat. Add the shrimp and scallops, cooking 2 to 3 minutes per side until just opaque. Stir in the crab gently. Season lightly with salt and pepper. Remove from heat.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook 1 to 2 minutes to form a roux. Slowly whisk in the warm milk and cream until smooth. Stir in the Dijon, Old Bay, garlic powder, salt, and pepper.
Simmer gently until slightly thickened, about 5 minutes. Remove from heat and stir in the cheddar, Gruyère, and Parmesan until melted and creamy.
Add the cooked pasta and seafood to the cheese sauce. Stir until everything is coated.
Preheat the oven to 375°F (190°C). Transfer the mixture to a buttered 9 by 13 inch baking dish. Mix the panko with the melted butter and Parmesan and sprinkle over the top. Bake uncovered for 20 minutes, until golden and bubbly.

FAQs

What is the best cheese for seafood mac and cheese?

This recipe uses a three-cheese blend of 2 cups shredded sharp cheddar, 1 cup shredded Gruyere, and 1/2 cup grated Parmesan, which serves 6. Sharp cheddar gives tang, Gruyere gives creaminess, and Parmesan adds saltiness. Shred the cheese by hand and stir it in off the heat so the sauce melts smoothly instead of turning grainy.

How do you keep seafood from getting rubbery in mac and cheese?

Sauté the shrimp and scallops just 2 to 3 minutes per side until barely opaque, then fold the crab in gently without cooking it first. The seafood finishes cooking from residual oven heat during the 20-minute bake at 375°F. If you use frozen shrimp, thaw it completely and pat every piece dry so excess water does not thin the sauce.

Can you make seafood mac and cheese ahead of time?

Yes. Assemble the pasta, seafood, and cheese sauce up to the baking step, then cover and refrigerate for up to 24 hours. Before baking, let it sit at room temperature for about 30 minutes, add the panko topping, and bake at 375°F until golden and bubbly. Leftovers keep in an airtight container in the refrigerator for up to 3 days.

Do you have to bake seafood mac and cheese?

No, baking is optional. You can serve the dish straight from the pot for a creamier stovetop version. Baking at 375°F for 20 minutes adds a golden, bubbly crust, especially with the panko topping. Let it rest 5 minutes before serving, and reheat leftovers at 350°F with a splash of milk to restore the creaminess.