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Seafood mac and cheese takes comfort food to the next level. Shrimp, salmon, and crab get tucked into a creamy, from-scratch cheese sauce, then baked under a buttery Panko topping that turns golden and crisp. It’s rich, hearty, and a far cry from boxed mixes. Every bite delivers tender seafood, molten cheese, and that perfect crackly crust.
This seafood mac and cheese is like a cross between our creamy seafood lasagna and our Betty Crocker mac and cheese, the best of both worlds.
Here’s Why This Seafood Mac and Cheese Recipe Works
Upscales comfort food: Familiar mac and cheese gets elevated with tender shrimp, salmon, and crab for a dish that feels special but stays approachable.
Effortless seafood prep: No extra pans required. The seafood cooks gently in the sauce as the casserole bakes.
Rich flavor, light touch: A blend of Gruyere, Gouda, and Cheddar makes the sauce creamy and flavorful without being heavy.
Make-ahead friendly: Assemble it in advance and bake when ready, making it perfect for entertaining or holiday meals.
For an elegant seafood dinner, our lobster pasta is a rich and flavorful option that feels restaurant-worthy at home.
Recipe Tips
Undercook the pasta: Pull it just shy of al dente. It will finish cooking in the oven.
Coat cheese with flour: Tossing first helps it melt smoothly into the sauce without clumps.
Season carefully: The cheese adds plenty of salt, so taste before adjusting at the end.
Choose your seafood: Dungeness crab is a splurge, but canned lump crab or firm white fish like cod work well too.
Reheat gently: Add a splash of milk to each portion before warming to keep leftovers creamy.
Shred your own cheese: Pre-shredded cheese often has anti-caking agents that keep it from melting smoothly. Grating it yourself makes the sauce creamier.
Layer the seafood: For even distribution, stir some into the pasta and sauce, then scatter more on top before baking.
Rest before serving: Let the casserole sit for 5–10 minutes after baking so it sets slightly and cuts cleaner.
If you’re looking for something heartier, our turkey pasta bake is another satisfying option that’s just as comforting and family-friendly.
For another cozy baked pasta, our leek and cheese pasta bake delivers the same creamy comfort with a simpler, veggie-forward twist.
Seafood Mac n Cheese
Seafood mac and cheese takes a classic comfort dish and gives it a rich, elegant twist. With tender shrimp, salmon, and crab tucked into a creamy cheese sauce and topped with golden Panko, it’s a casserole that feels indulgent but still approachable. Serve it for holidays, dinner parties, or any night you want mac and cheese that’s a little more special.
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Seafood Mac and Cheese
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Ingredients
- 16 ounces elbow macaroni
- 1 tablespoon olive oil
- 1 ½ cups Panko breadcrumbs
- 4 tablespoons butter, melted
- 2 cups grated Gruyere cheese
- 2 cup grated Gouda cheese
- 1 cup grated white Cheddar cheese
- 3 tablespoons all-purpose flour
Cheese Sauce:
- 8 tablespoons butter
- 4 garlic cloves, grated or minced
- ⅔ cup all-purpose flour
- 1 cup dry white wine
- 6 cups whole milk
- 1 cup heavy cream
- ⅛ teaspoon freshly grated nutmeg
- 1 ½ teaspoon Old Bay seasonings
- ½ teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 2 teaspoons dried dill
The Seafood:
- ½ pound salmon fillets, skin removed and cut into 1/2-inch cubes
- ½ pound medium shrimp, peeled, tails removed
- ½ pound cooked Dungeness crabmeat , free from any cartilage bits
- 2 tablespoons fresh chopped parsley
Instructions
- Bring a large pot of salted water to a full boil, add the macaroni and return to a boil. Cook for 5-minutes, stirring occasionally. Macaroni will be cooked slightly less than ‘al dente’ but will continue to cook in the sauce.
- Remove from the heat and drain in a colander. Transfer the macaroni to a large mixing bowl and toss with oil, set aside.
- Add the Panko breadcrumbs to a small mixing bowl, drizzle the melted butter over the breadcrumbs and toss to combine and set aside.
- Place the grated cheese to a large mixing bowl and toss with the 2 tablespoons of flour, set aside.
Make the Sauce:
- Heat the oven to 400°F and coat a 9×13-inch baking dish with oil spray.
- In a large saucepan, melt the butter over medium heat, stir in the garlic and cook for 30 seconds. Sprinkle with the flour. Cook for 1 minute while stirring continually.
- Slowly add the white wine to the flour mixture and cook for 30 seconds,while whisking. Whisk in the milk, cream and seasonings. Cook the sauce, whisking frequently, for 6-8 minutes until lightly thickened. Remove the sauce from the heat and gradually add the cheese while whisking. Continue to whisk until all the cheese has been incorporated and the sauce is thick and creamy.
Assemble and Bake:
- Tip the sauce into the bowl of macaroni and mix until the macaroni is well coated.
- Add the salmon, crab and shrimp to the mixture, stirring gently to distribute evenly.
- Spoon the mixture into the prepared dish, smoothing the top level with a spatula.
- Distribute the breadcrumbs over the surface of the casserole and transfer to the oven. Bake for 15-20 minutes until the breadcrumbs are golden brown and the edges are bubbly.
- Transfer from the oven and serve while hot as the sauce will thicken as the casserole cools.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Hi! I can’t wait to try this recipe to serve for christmas dinner. Can I make this recipe ahead of time? Thanks so much!
Yes, you can make it in advance but I recommend not baking it until you are ready to serve it. Also, the pasta will absorb the sauce when it sits for a day or two. You can either store the cooked pasta separate from the sauce or make extra cheese sauce to stir in when you heat it up.
@Dahn Boquist, Thank you so much Dahn!
You’re welcome. Merry Christmas!
I have never tried a seafood mac and cheese. And I love it’s loaded with my favourite seafood. Thanks for sharing it, Pat.
Thanks, Angie…I hope you give it a try!