If you’re hunting for a deliciously memorable seafood mac and cheese, you won’t want to skip this crab and shrimp pasta! This creamy pasta is a rich comfort food with a luxurious coastal twist. Tender pasta is coated in velvety cheese, then loaded with shrimp and lump crab meat that feels both indulgent and also quite satisfying. If you’re craving a balanced dish of classic baked macaroni and cheese with a gourmet dinner feel, this one’s for you.
The cheese sauce in this crab mac and cheese is smooth and decadent, built with sharpness for boldness and a touch of cream or milk for silkiness. Succulent shrimp add a savory bite, while delicate crab meat brings a subtle sweetness to this dish. A hint of the right seasoning can help tie this entire pasta dish together.
This seafood mac and cheese is perfect for special occasions, holidays, and anytime you want to impress guests without turning to fine dining. If you want to, this dish can also be served as a hearty main dish. You can also make this a standout side alongside steak, roasted veggies, or a variety of fish dishes. Comforting, yet satisfying, you’ll want to save and store this recipe.
Why You’ll Love This Recipe
Versatile – You can add your favorite type of shrimp and lump crab meat when making this dish. You can also swap cheese types to suit your taste preferences and palette.
Comforting – For a delicious meal that’s comforting on its own or works as a standout side, this recipe is a must.
Family-friendly – If your kids love mac-and-cheese alongside seafood, this one is sure to be a winner!
Indulgent – For an indulgent, restaurant-quality meal at home, you won’t want to miss out.
Ingredient Notes & Substitutions
Shrimp – You certainly can use frozen shrimp if you do not have freshly available. It is easy to thaw, just place the shrimp into a sieve and run cold water over them. It should not take too long to thaw. We do not recommend using pre-cooked shrimp, as this can come out a bit ‘rubbery’ or too tough for this dish.
Lump crab – You can choose to swap the lump crab for chopped imitation crab. Keep in mind, this will alter the flavor of the dish. Lump crab meat is known for its lightness and milder flavor.
Pasta – You can choose any type of pasta for this dish. We recommend using elbow macaroni or another shelled pasta that will hold the cheese once the dish is done.
Seasonings – You can keep it simple with salt and pepper, or you can introduce seasonings such as Old Bay if you prefer a more seafood-style bake.
Tips for Success
Choose a classic cheddar cheese when making this mac and cheese (for melted goodness). You could also combine it with other cheeses such as gouda or brie.
Storage & Reheating
This crab and shrimp mac and cheese can be stored and served later. To store, use an airtight container designed for refrigeration and/or freezing. You can store individual servings of this mac and cheese for up to 4 days in your refrigerator. If you want to freeze the mac and cheese, you can also do so with the right containers and storage solutions. Using a freezer airtight container (or Ziploc bag), store your seafood mac and cheese for up to 3 months sadly.
To reheat your mac and cheese, allow it to come close to room temperature after removing it from your fridge or freezer. You can reheat this pasta in the microwave for 2-3 minutes per serving. You can also return it to a baking dish and reheat in the oven at 350 degrees Fahrenheit for 10-15 minutes, or until it is warmed through.
Serving Suggestions
One of the best elements of this recipe is that it’s hearty enough to serve on its own! However, you might also want to serve this decadent mac and cheese alongside a steak sandwich, chicken fried steak, or even a classic BBQ burger. Serve this indulgent mac and cheese alongside a fresh green salad if you’re looking for a lighter side that goes with this bake.
Notes
We always recommend using a pasta that’s well-known for capturing as much cheesy goodness as possible. Shells, elbow, and even rotini noodles can work well with this dish.
Crab & Shrimp Pasta
Ingredients
- 1 lb. Pasta Shells or Campanelle work great to hold the sauce
- 8 oz. Cooked Shrimp chopped into bite-sized pieces
- 8 oz. Lump Crab Meat replaces standard crab for better texture
- 6 Tbsp Butter divided
- 1 cup Panko Breadcrumbs
- ½ cup Shallots finely minced (replaces yellow onion for a delicate sweetness)
- 2 tsp Garlic minced
- 1 ½ cups Whole Milk
- 1 cup Heavy Whipping Cream
- ⅓ cup All-Purpose Flour
- 1 tsp Old Bay Seasoning
- 1 tsp Lemon Zest adds a bright, citrusy finish
- ½ tsp Smoked Paprika replaces regular paprika for a hint of woodsy heat
- 2 cups Fontina Cheese shredded (replaces Gruyere for a buttery melt)
- 1 cup Sharp White Cheddar shredded
- 1 cup Parmesan Cheese freshly grated
- A pinch of Nutmeg
Instructions
- Melt 2 tablespoons of butter and toss with the panko breadcrumbs and a pinch of smoked paprika. Set aside.
- Cook your noodles in salted water until they are just al dente. Drain and set aside, but do not rinse—the starch helps the cheese sauce cling to the pasta.
- In a large saucepan, melt the remaining 4 tablespoons of butter. Add the minced shallots and cook until translucent. Stir in the garlic and lemon zest, sautéing for just 30 seconds until the kitchen smells like a coastal bistro.
- Stir in the flour and cook for 1 minute to remove the raw taste. Gradually whisk in the milk and heavy cream. Add the Old Bay, smoked paprika, and nutmeg. Simmer until the sauce is thick enough to coat the back of a spoon.
- Turn off the heat and stir in the Fontina, White Cheddar, and Parmesan. Once the sauce is a velvety gold, gently fold in the shrimp and lump crab meat.
- Combine the seafood cheese sauce with the cooked pasta. Transfer to a greased 9×13 baking dish and blanket with the prepared panko topping.
- Bake at 350°F for 25–30 minutes. You want the seafood to be heated through and the breadcrumbs to be a deep, toasted gold.
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Crab & Shrimp Pasta
