Decadent Seafood Mac and Cheese: A Comfort Food Classic with a Luxurious Twist

A white casserole dish filled with seafood mac and cheese, topped with melted cheese and shrimp, rests on a wooden table with a woven placemat underneath.

5 from 3 votes

Decadent Seafood Mac and Cheese: A Comfort Food Classic with a Luxurious Twist

If you’re a fan of comfort food with a touch of luxury, this Seafood Mac and Cheese is calling your name. This isn’t your average mac and cheese; it’s rich, creamy, and loaded with tender shrimp, sweet lobster, and succulent crab. Whether it’s for a cozy family dinner or a special occasion, this dish will leave everyone at the table raving. It’s the kind of meal that feels indulgent but is surprisingly simple to whip up. Let’s dive into this decadent creation!

Prep Time15

Cook Time1

Resting Time10

Total Time1 25

Course: Side Dish

Cuisine: American

Keyword: Cheese, decadent, mac, seafood

Servings: servings

Ingredients

1 lb penne or large elbow pasta
3 quart water
3 tbsp kosher salt
3 cup whole milk
2 cup half & half
1 tbsp butter
2 tbsp extra virgin olive oil divided
1/4 cup diced onion
1 tbsp fresh thyme, chopped
1–2 cloves garlic, minced
3 tbsp all-purpose flour
1–2 tbsp All-Purpose Seasoning divided and to taste
2–3 tsp hot sauce like Tabasco
1–2 tsp liquid crab boil optional
3 cup grated Gouda or Monterey Jack cheese
3 cup grated Muenster or mild Cheddar cheese
1 cup grated Gruyere cheese
1 lb raw shrimp, peeled, deveined, and tails removed thawed if frozen
1/2–3/4 lb fully cooked lobster meat, chopped
1/2–3/4 lb fully cooked lump crab meat, drained and picked over for shells
Nonstick cooking spray (optional)

Instructions

Grate and mix all 7 cups of cheese. Reserve 2 cups for layering and topping; use the remaining 5 cups in the sauce.
Pat the raw shrimp dry and season with a pinch of the measured All-Purpose Seasoning. Heat 1 tablespoon of the measured olive oil in a skillet over medium heat. Cook the shrimp, turning as needed, just until the flesh is pearly and opaque, about 3–5 minutes depending on size. Transfer to a clean plate. Use fully cooked lobster and crab meat. If starting with raw lobster, cook it separately until the flesh is pearly and opaque, then remove the shell and chop the meat before measuring. Keep cooked seafood refrigerated if it will not be assembled promptly; do not add raw lobster to the finished sauce.
Bring 3 quarts of water and 3 tablespoons kosher salt to a boil. Cook the pasta until just al dente, about 8–10 minutes, then drain. Prepare the sauce while the pasta cooks and combine promptly so no extra oil is needed.
Warm the milk and half & half. In a large saucepan, heat the butter and remaining 1 tablespoon olive oil over medium heat. Add the onion and sauté for 3–4 minutes until softened. Stir in the flour and cook for 2 minutes without browning. Add the garlic and thyme and cook 1 minute. Gradually whisk in the warm milk mixture. Add the remaining All-Purpose Seasoning to taste, hot sauce, and optional liquid crab boil. Simmer for about 5 minutes, whisking occasionally, until thickened. Take the pan off the heat and stir in the 5 cups of cheese reserved for the sauce, a handful at a time, until smooth. Fold in the drained pasta.
Preheat the oven to 350°F (175°C). Lightly grease a deep 9×13-inch baking dish with nonstick spray if desired. Leave at least ½ inch of headroom; divide between two dishes if necessary. Layer half the sauced pasta, half the cooked seafood, and 1 cup of reserved cheese in the baking dish. Repeat with the remaining sauced pasta and cooked seafood, then finish with the last 1 cup of reserved cheese.
Cover with foil and bake for 30 minutes. Uncover and bake about 10 minutes more, until bubbling and golden and the center reaches 165°F (74°C) on a food thermometer. Check the center and any other cool spots; continue baking as needed, loosely covering again if the top browns too quickly. Time alone does not establish doneness.
Rest for about 10 minutes before serving.

Notes

All 7 cups of cheese are used: 5 cups in the sauce, 1 cup in the middle, and 1 cup on top. Assemble with cooked seafood. The cooking times are estimates; check for 165°F (74°C) in the center of the casserole.
For make-ahead preparation, cool cooked components promptly in shallow containers and refrigerate within 2 hours. Assemble chilled ingredients, cover, and refrigerate at 40°F or below for up to 24 hours. A chilled casserole needs longer in the oven; use a refrigerator-to-oven-safe dish and verify 165°F in the center.
Refrigerate leftovers within 2 hours and use within 3 days. Reheat to 165°F.

Estimated per 1/8 of the recipe using Gouda, Muenster, 10 oz each cooked lobster and crab, and 1½ tbsp Grand Diamond seasoning. Includes estimated pasta-water salt uptake; optional items excluded. Brands and portions vary.

Nutrition