Can I use frozen seafood?

Yes, but thaw it completely and pat dry before adding to avoid excess moisture. Cook it briefly or use pre-cooked seafood to prevent overcooking.

What’s the best cheese for seafood mac and cheese?

Sharp cheddar is classic, but combining it with Gruyère or Monterey Jack creates a smoother, richer sauce with depth.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free pasta and substitute the all-purpose flour with a gluten-free blend or cornstarch for the roux.

How do I prevent the seafood from becoming rubbery?

Add cooked seafood just before baking and bake only until heated through, about 20 minutes.

Can I freeze seafood mac and cheese?

Yes. Freeze before baking for best texture, then thaw in the fridge overnight and bake as directed.

Seafood Mac and Cheese Recipe: 7 Secrets for Creamy, Perfect Comfort Food

Name: Seafood Mac and Cheese Recipe That’s Creamy, Delicious, and Easy to Make
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: Elbow macaroni – 1 lb Butter – 1/2 cup (1 stick) All-purpose flour – 1/4 cup Whole milk – 3 cups Heavy cream – 1 cup Sharp cheddar cheese, shredded – 2 cups Gruyère or Monterey Jack cheese – 1 cup Cooked shrimp (peeled & deveined) – 1/2 lb Lump crab meat or lobster chunks – 1/2 lb Old Bay seasoning – 1 tsp Salt and pepper – To taste Breadcrumbs (optional topping) – 1/2 cup

Description

This creamy seafood mac and cheese blends tender shrimp and lump crab meat with a rich cheddar and Gruyère cheese sauce. It’s perfect for a comforting weeknight dinner or a special occasion meal that brings everyone to the table with smiles.

Ingredients

Elbow macaroni – 1 lb Butter – 1/2 cup (1 stick) All-purpose flour – 1/4 cup Whole milk – 3 cups Heavy cream – 1 cup Sharp cheddar cheese, shredded – 2 cups Gruyère or Monterey Jack cheese – 1 cup Cooked shrimp (peeled & deveined) – 1/2 lb Lump crab meat or lobster chunks – 1/2 lb Old Bay seasoning – 1 tsp Salt and pepper – To taste Breadcrumbs (optional topping) – 1/2 cup

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Instructions

Preheat oven to 350°F (175°C). Cook elbow macaroni until al dente; drain. Melt butter in a saucepan over medium heat. Whisk in flour and cook 2 minutes. Gradually whisk in milk and cream; cook until thickened, about 5-7 minutes. Remove from heat; stir in cheddar and Gruyère until melted. Season with Old Bay, salt, and pepper. Fold in cooked macaroni, shrimp, and crab meat. Transfer to buttered baking dish; sprinkle breadcrumbs if using. Bake 20-25 minutes until golden and bubbly. Let cool before serving.

Notes

Use gluten-free pasta and flour for a gluten-free version. Pre-cooked seafood works best to avoid overcooking. Toast breadcrumbs for extra crunch. Add a splash of lemon juice for brightness. Store leftovers in airtight container up to 3 days in fridge.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Main Course
Method: Baking, Boiling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 5 g
Sodium: 800 mg
Fat: 28 g
Saturated Fat: 15 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 120 mg