Seafood Mac and Cheese

After a long day—school runs, homework help, or a late meeting—dinner shouldn’t add stress. I get it: you need something fast, comforting, and picky-eater approved. This Seafood Mac and Cheese fits that bill—easy to pull together, surprisingly forgiving, and loved by kids and grown-ups alike. If you want another quick, family-friendly pasta idea, I also like the simple flavor combo in cheese tortellini with vegetables when you want something even faster.

A Quick Look at This Seafood Mac and Cheese Recipe

This Seafood Mac and Cheese blends two crowd-pleasers—cheesy pasta and tender seafood—so both kids and adults get something they enjoy. The base uses elbow macaroni (or cavatappi) and a creamy cheddar-Gruyère sauce for rich flavor without fuss. Seafood cooks fast, so the whole dish comes together earlier than many baked casseroles. It’s weeknight-friendly, easy to scale, and forgiving if you’re making substitutions. Try it as a warm, comforting main that feels special but won’t eat up your evening.

Ingredients You’ll Need for Seafood Mac and Cheese

Essentials

• For the pasta:
  • 1 lb (450 g) elbow macaroni or cavatappi — both hold sauce well and are kid-friendly.
  • 1 Tbsp salt (for boiling water)
• For the cheese sauce:
  • 4 Tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk (warmed) — warm milk prevents lumps and speeds thickening.
  • 1 cup heavy cream
  • 2 tsp Dijon mustard
  • 1 tsp Old Bay seasoning (or 1 tsp paprika + a pinch cayenne)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp 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 (225 g) shrimp, peeled and deveined
  • 1/2 lb (225 g) lump crab meat (or imitation crab)
  • 1/2 lb (225 g) scallops (small, or halved if large)
  • 1 Tbsp olive oil or butter
  • Pinch of salt & pepper

Optional Add-ons

• Topping:
  • 1 cup panko breadcrumbs
  • 2 Tbsp butter (melted)
  • 2 Tbsp Parmesan cheese
• Veggies to sneak in:
  • 1 cup frozen peas (stir in at the end)
  • 1/2 cup finely chopped spinach (fold in off the heat)
• Brighteners and garnish:
  • 1–2 Tbsp chopped fresh parsley or chives
  • Lemon wedges for squeezing over plated servings — brightens the seafood
• Kid-friendly swaps:
  • Use mild white cheddar if sharp cheddar is too intense for small palates

Substitutions and Shortcuts

• Pasta: Use any short pasta you have—shells, rotini, or penne—if you’re out of elbow macaroni.
• Milk/cream: If you don’t have heavy cream, use another cup of milk plus 2 Tbsp melted butter for richness.
• Cheese: Pre-shredded cheese is OK for speed, but shredded blocks melt creamier. Swap Gruyère for Swiss or fontina.
• Seafood: Use a single seafood type (shrimp only or crab only) if buying three kinds is too costly. Canned crab or imitation crab are budget-friendly.
• Make it faster: Use frozen pre-cooked shrimp — thaw and add at the end to keep texture. You can also use a store-bought béchamel or jarred cheese sauce in a pinch, then stir in extra shredded cheddar.
• For crunch: Swap panko for crushed plain potato chips or buttery crackers if you don’t have breadcrumbs.
• Dairy-free option: Use a dairy-free butter and milk alternative plus a dairy-free cheese sauce (expect different flavor/texture).

How to Make Seafood Mac and Cheese Step-by-Step

I keep the steps tight and focused so dinner comes together quickly. Read through once, gather ingredients, and you’ll be set.

1. Boil the pasta efficiently.

   • Bring a large pot of salted water to a rolling boil. Add macaroni and cook until just al dente according to package directions (about 1–2 minutes less than package time). Drain and set aside. Tip: Reserve a cup of pasta water if you want to loosen the sauce later instead of adding extra milk.

2. Cook the seafood quickly and simply.

   • Heat 1 Tbsp olive oil or butter in a large skillet over medium heat. Add shrimp and scallops, cooking about 2–3 minutes per side until just opaque—watch them closely so they don’t overcook. Stir in lump crab meat gently to warm through (don’t stir aggressively, especially with lump crab). Season lightly with a pinch of salt and pepper. Remove from heat and set aside. Efficiency tip: If using pre-cooked shrimp, add it to the sauce at the end to warm through.

3. Make the cheese sauce without fuss.

   • In the same or a clean saucepan, melt 4 Tbsp butter over medium heat. Whisk in 1/4 cup flour and cook 1–2 minutes to form a roux—this removes raw flour taste. Slowly whisk in the warmed milk and the heavy cream until smooth. Add 2 tsp Dijon mustard, 1 tsp Old Bay seasoning (or paprika + pinch cayenne), 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer gently, stirring often, until the sauce slightly thickens (about 5 minutes). Remove from heat and stir in 2 cups shredded sharp cheddar, 1 cup Gruyère, and 1/2 cup grated Parmesan until melted and silky. If the sauce gets too thick, whisk in a splash of reserved pasta water or milk.

4. Combine pasta, seafood, and sauce.

   • Add the drained pasta and cooked seafood into the cheese sauce pot. Stir gently until everything is evenly coated. Taste and adjust seasoning—add more salt, pepper, or a squeeze of lemon if needed.

5. Bake or serve straight from the pot (your choice).

   • For a crunchy top: Preheat oven to 375°F (190°C). Transfer the mixture to a buttered 9×13-inch baking dish. Mix 1 cup panko with 2 Tbsp melted butter and 2 Tbsp Parmesan; sprinkle evenly over the top. Bake uncovered 20 minutes until golden and bubbly.
   • To save time: Serve right away from the pot—no baking required. The dish is delicious and creamy straight into bowls, and saves 20–25 minutes.

6. Make-ahead and reheating notes.

   • To make ahead: Assemble everything (except panko topping) and refrigerate in an oven-safe dish for up to 24 hours. Add topping and bake before serving.
   • To reheat: Warm gently on the stovetop with a splash of milk or in a 350°F (175°C) oven until bubbly. Frozen leftovers thawed overnight in the fridge reheat best.

If you enjoy casseroles that save well for leftovers, you might also like my take on Creamy Beef and Shells for another simple weeknight option.

Common Mistakes to Avoid

I want dinner time to feel calm, so here are the missteps that most often slow people down or create extra cleanup—and how to avoid them.

Mistake 1: Overcooking seafood

Overcooked shrimp and scallops turn rubbery and disappoint the family. Cook seafood just until opaque—usually 2–3 minutes per side for shrimp and small scallops. If you’re short on time, use pre-cooked shrimp and add it at the end to warm through.

Mistake 2: Lumpy sauce from adding cold milk

Cold milk whisked into a roux can cause lumps, which wastes time and patience. Warm the milk before adding (or add it slowly while whisking). If lumps form, whisk vigorously or pass the sauce through a fine mesh strainer.

Mistake 3: Skipping the seasoning check

Cheese brings salt, and seafood can be delicate—both can end up either under-seasoned or overly salty. Taste the sauce before adding pasta and seafood. Adjust salt, pepper, a pinch more Old Bay, or a squeeze of lemon to balance flavors.

Serving Suggestions for Seafood Mac and Cheese

This dish is filling, so sides should be simple, fast, and kid-approved. These pairings keep prep to a minimum while balancing the meal.

Kid-friendly sides

• Steamed or microwaved broccoli florets tossed with a little butter and a pinch of salt.
• Baby carrots or cucumber slices with a small bowl of ranch or yogurt dip for dipping.
• Warm garlic bread or simple toasted baguette slices for spooning up cheesy sauce.

Easy add-ons

• Stir in 1 cup frozen peas at the end of step 4 for color and a subtle sweetness that kids often like.
• Top with a handful of finely chopped fresh parsley or chives for brightness without extra cooking.
• Offer lemon wedges at the table—some family members love a light squeeze over the seafood version.

Minimal prep

• Use a bagged mixed greens salad and toss with a store-bought vinaigrette for instant freshness.
• Heat frozen green beans or a mixed veggie steamable pack—2–4 minutes in the microwave and they’re done.
• If time’s tight, serve the mac and cheese with sliced apples or grapes for an easy raw side.

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Conclusion

I promise this Seafood Mac and Cheese saves time, cuts stress, and gives you a dinner that feels a little special without extra hassle. It’s flexible for picky eaters, forgiving with substitutions, and reliable on hectic weeknights—bake it for a golden topping or skip the oven and serve straight from the pot. For another version and inspiration, check out the detailed recipe I referenced at Seafood Mac and Cheese recipe at The Wicked Noodle. Give it a try tonight and keep it in your weeknight rotation—you’ll be glad you did.

FAQs About Seafood Mac and Cheese

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Seafood Mac and Cheese

A quick and comforting dish that combines cheesy pasta with tender seafood, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 650

Ingredients Method Notes

Ingredients

  

For the pasta

• 1 lb elbow macaroni or cavatappi Both hold sauce well and are kid-friendly.
• 1 Tbsp salt For boiling water.

For the cheese sauce

• 4 Tbsp unsalted butter
• 1/4 cup all-purpose flour
• 4 cups whole milk (warmed) Warmed milk prevents lumps and speeds thickening.
• 1 cup heavy cream
• 2 tsp Dijon mustard
• 1 tsp Old Bay seasoning Or 1 tsp paprika + a pinch cayenne.
• 1/2 tsp garlic powder
• 1/2 tsp salt Adjust to taste.
• 1/4 tsp 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 halved if large)
• 1 Tbsp olive oil or butter
• Pinch salt & pepper

Optional add-ons

• 1 cup panko breadcrumbs For topping.
• 2 Tbsp butter (melted)
• 2 Tbsp Parmesan cheese
• 1 cup frozen peas Stir in at the end.
• 1/2 cup finely chopped spinach Fold in off the heat.
• 1–2 Tbsp chopped fresh parsley or chives For garnish.
• lemon wedges For squeezing over plated servings.

Method

 

Preparation

1. Bring a large pot of salted water to a rolling boil. Add macaroni and cook until just al dente according to package directions (about 1–2 minutes less than package time). Drain and set aside. Tip: Reserve a cup of pasta water if you want to loosen the sauce later instead of adding extra milk.

Cook Seafood

1. Heat 1 Tbsp olive oil or butter in a large skillet over medium heat. Add shrimp and scallops, cooking about 2–3 minutes per side until just opaque. Stir in lump crab meat gently to warm through. Remove from heat and set aside.

Make Cheese Sauce

1. In the same or a clean saucepan, melt 4 Tbsp butter over medium heat. Whisk in 1/4 cup flour and cook 1–2 minutes to form a roux. Slowly whisk in the warmed milk and the heavy cream until smooth. Add Dijon mustard, Old Bay seasoning, garlic powder, salt, and black pepper. Simmer gently, stirring often, until the sauce slightly thickens (about 5 minutes). Remove from heat and stir in cheddar, Gruyère, and Parmesan until melted and silky.

Combine and Serve

1. Add the drained pasta and cooked seafood into the cheese sauce pot. Stir gently until everything is evenly coated. Taste and adjust seasoning. For a crunchy top, preheat oven to 375°F (190°C), transfer to a buttered baking dish, top with panko mixture and bake uncovered for 20 minutes.

Notes

To make ahead: Assemble everything (except panko topping) and refrigerate for up to 24 hours. For reheating, warm gently on the stovetop or in the oven.