Here’s a rich and creamy seafood macaroni and cheese recipe that’s decadent, comforting, and full of flavor:
Ingredients (serves 4–6)
- 8 oz (225 g) elbow macaroni or cavatappi
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk preferred)
- 1/2 cup heavy cream (optional, for extra creaminess)
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper, to taste
- 1/4 teaspoon paprika (optional)
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Gruyère or Monterey Jack, shredded
- 1/2 lb (225 g) cooked seafood (shrimp, crab, scallops, or a mix), chopped if large
- 1/4 cup Parmesan cheese, grated (for topping)
- 1/2 cup breadcrumbs (optional, for topping)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
1. Cook the pasta
- Boil macaroni in salted water until just al dente.
- Drain and set aside.
2. Make the cheese sauce
- In a medium saucepan, melt butter over medium heat.
- Stir in flour and cook for 1–2 minutes to make a roux.
- Gradually whisk in milk (and cream, if using), stirring constantly to avoid lumps.
- Add Dijon mustard, paprika, salt, and pepper.
- Reduce heat and simmer 3–5 minutes until thickened.
- Stir in shredded cheddar and Gruyère until melted and smooth.
3. Add the seafood
- Gently fold in the cooked seafood and the drained pasta.
- Taste and adjust seasoning.
4. Optional baked topping
- Preheat oven to 375°F (190°C).
- Transfer the macaroni and cheese to a greased baking dish.
- Mix breadcrumbs with Parmesan cheese and sprinkle on top.
- Bake 15–20 minutes until the top is golden and crispy.
5. Serve
- Garnish with chopped parsley.
- Serve hot and creamy—perfect comfort food!
💡 Tips:
- Use fresh or thawed seafood—avoid overcooking, or it will get rubbery.
- For extra flavor, add a splash of white wine or a pinch of Old Bay seasoning to the cheese sauce.
- Can be made ahead and baked just before serving.
If you want, I can also make a one-pot stove-top version of seafood mac and cheese that skips the oven but is just as creamy and cheesy.
Do you want me to do that?
