Description

This creamy and comforting Seafood Mac and Cheese combines tender shrimp and succulent crab meat with a rich three-cheese sauce coating perfectly cooked elbow macaroni. With a velvety cheese sauce made from sharp cheddar, mozzarella, and Parmesan, enhanced by a hint of Dijon mustard and garlic powder, this dish offers an indulgent twist on the classic mac and cheese. Ideal for a hearty weeknight dinner or special occasion, it’s garnished with fresh parsley for a touch of brightness.

Ingredients

Scale

Pasta

8 oz elbow macaroni (or pasta of choice)

Seafood

1 lb shrimp, peeled and deveined
1/2 lb crab meat (or lobster, if preferred)

Cheese Sauce

2 tablespoons butter
2 tablespoons flour
2 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper to taste

Garnish

Fresh parsley, chopped (optional)

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain the pasta and set aside for later use.
Cook the seafood: In a large skillet over medium heat, melt 1 tablespoon of butter. Add the peeled and deveined shrimp, cooking for 2-3 minutes until they turn pink and opaque. Remove shrimp from skillet. In the same skillet, cook crab meat (or lobster) for another 2-3 minutes until heated through. Remove and set aside with the shrimp.
Make the cheese sauce: In a large saucepan, melt the remaining 1 tablespoon of butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes until it turns golden. Gradually pour in the whole milk and heavy cream, whisking constantly to avoid lumps. Continue to cook for 5-7 minutes until the sauce thickens to a creamy consistency.
Add the cheeses and seasonings: Stir in the shredded sharp cheddar, mozzarella, and grated Parmesan cheese until they melt smoothly into the sauce. Add Dijon mustard, garlic powder, paprika, salt, and pepper to taste. Adjust the seasoning as needed to achieve a balanced, flavorful sauce.
Combine pasta and seafood with sauce: Add the cooked macaroni and the cooked shrimp and crab meat back into the cheese sauce. Gently stir everything together until the pasta and seafood are fully coated and heated through evenly.
Serve: Transfer the seafood mac and cheese to serving dishes. Garnish with freshly chopped parsley if desired, and serve immediately while hot and creamy.

Notes

For a cheesier flavor, you can add extra shredded cheddar or Parmesan cheese.
Use seafood fresh or thawed completely if using frozen for best results.
If you prefer a spicier twist, add a pinch of cayenne pepper or hot sauce to the cheese sauce.
Substitute lobster for crab for a richer flavor variation.
Leftovers can be stored covered in the refrigerator for up to 2 days and reheated gently on the stovetop or microwave.