Seafood Mac and Cheese

Name: Seafood Mac and Cheese with Shrimp and Lobster
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 6 servings
Cuisine: American
Ingredients: 1/2 lb shrimp, peeled and deveined; 1/2 lb lobster meat, cooked and chopped; 8 oz lump crab meat; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 2 cups heavy cream; 1 tsp Old Bay seasoning; 1 tsp smoked paprika; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp dried parsley; 1.5 cups shredded sharp cheddar cheese; 1.5 cups shredded mozzarella cheese; 16 oz macaroni pasta, cooked al dente; 1 cup shredded cheese blend, for topping; Fresh parsley, for garnish

This baked seafood mac and cheese combines tender shrimp, lobster, and lump crab in a creamy Old Bay–spiced cheese sauce for an elegant comfort food dish. The combination of three shellfish makes it rich and restaurant-quality.

🌍American 🏷️Seafood mac and cheese 🏷️Shrimp 🏷️Lobster 🏷️Baked mac and cheese Cheesy

🏷️

🏷️Creamy

-0:00

TikTok

Total

21 min

Servings

6

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1/2 lb shrimp, peeled and deveined
1/2 lb lobster meat, cooked and chopped
8 oz lump crab meatoptional
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups heavy cream
1 tsp Old Bay seasoning
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dried parsley
1.5 cups shredded sharp cheddar cheese
1.5 cups shredded mozzarella cheese
16 oz macaroni pasta, cooked al dente
1 cup shredded cheese blend, for topping
Fresh parsley, for garnishoptional

16 Ingredients

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Instructions

1
Cook your shrimp and lobster meat in a pan until just cooked through. Set aside.
2
In a large pot over medium heat, melt the butter.
3
Whisk in the flour and cook for one minute to create a roux.
4
Slowly pour in the heavy cream while whisking continuously until smooth.
5
Season the sauce with Old Bay, smoked paprika, onion powder, garlic powder, and dried parsley. Stir to combine.
6
Bring the sauce to a simmer and let it thicken for a few minutes.
7
Reduce the heat to low and stir in the shredded cheddar and mozzarella cheese until fully melted and the sauce is creamy.
8
Turn off the heat. Add the cooked macaroni pasta to the cheese sauce and mix until well coated.
9
Gently fold in the cooked shrimp and lobster meat.
10
Transfer the mixture to a baking dish and top with the remaining shredded cheese blend.
11
Bake in a preheated oven at 450°F for 5 minutes.
12
Switch the oven to broil and broil for 1 minute, or until the cheese on top is golden and bubbly.
13
Let it rest for a few minutes, garnish with fresh parsley if desired, and serve hot.

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Tips & Notes

Pro tips

Make a proper béchamel base with butter and flour before adding cream to avoid lumps in the cheese sauce.
Undercook the pasta by 1–2 minutes before mixing with sauce; it will soften further during baking and won't turn mushy.
Add shrimp raw to the dish so it cooks evenly in the oven; pre-cooked shrimp can become tough.
Top with breadcrumb mixture and bake uncovered in the final minutes for a light golden crust.

Substitutions

Shrimp → scallops (similar cooking time and tender texture)
Heavy cream → half-and-half plus 2 tbsp cream cheese (lighter but still creamy)
Old Bay seasoning → Cajun seasoning or smoked paprika and cayenne (different but complementary flavor)
Lobster meat → additional crab or white fish like halibut (more budget-friendly)

Storage & make-ahead

Store cooled mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 15–20 minutes, or in the microwave with a splash of cream.

Equipment

9×13 inch baking dish · Large pot for pasta

Common Questions

Can I make this dish ahead of time?

Yes. Assemble the mac and cheese in a baking dish, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to baking time if baking from cold.

What type of cheese works best?

Sharp cheddar, Gruyère, or a blend of both deliver the richest flavor. Mild cheddar works but produces less depth.

Can I substitute the shellfish?

Yes. Use all shrimp, all crab, or swap in scallops or white fish. Keep the total weight around 2 lbs for balanced flavor.

How do I know when the seafood is cooked through?

Shrimp should be opaque and firm; lobster and crab are already cooked, so add them toward the end to avoid overcooking. Bake until the sauce bubbles at the edges.