Easy Seafood Mac and Cheese

A white dish of seafood macaroni and cheese with a wooden spoon.

Bake and serve this creamy seafood mac and cheese and watch your entire family gobble it up! This bubbly, cheesy casserole loaded with macaroni, shrimp, and scallops is the definition of comfort food.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 949kcal

Author Sherri Hagymas

Ingredients

3 cups elbow macaroni pasta uncooked
3 tablespoons butter divided
1 lb shrimp peeled and deveined
8 ounces scallops
3 tablespoons flour
2 cups whole milk
1 cup heavy cream
½ teaspoon onion powder
½ teaspoon garlic powder
salt and pepper to taste
2 cups sharp cheddar cheese shredded
1 cup mozzarella cheese shredded

Instructions

Preheat the oven to 375° F.
In a large pot of water, cook the pasta following the package directions but reduce the cooking time by ¼ of the time listed. (Example: if it says 8 minutes on the box, cook for just 6 minutes).
3 cups elbow macaroni pasta
Then drain the pasta into a colander in the sink and run cold water over it to stop it from continuing to cook.
In a large skillet, add a tablespoon of butter. As it melts, add in the shrimp and scallops and sauté them for 3-4 minutes or until the shrimp turn pale pink in color and are and cooked evenly.
3 tablespoons butter, 8 ounces scallops, 1 lb shrimp
Remove them from the skillet and place them in a bowl.
In the same skillet, add two tablespoons of butter and let it melt. Then, add in flour and stir to combine well. Slowly add the milk and heavy cream, stirring continuously.
3 tablespoons flour, 2 cups whole milk, 1 cup heavy cream
Stir in the garlic powder, onion powder, salt and pepper and then add the shredded cheddar. Remove from the heat and continue stirring until the cheese has completely melted.
½ teaspoon onion powder, ½ teaspoon garlic powder, salt and pepper to taste, 2 cups sharp cheddar cheese, 1 cup mozzarella cheese
Add the cooked seafood to the cheese sauce and toss to coat.
Place cooked pasta into an 9” x 13” baking dish and pour the seafood mixture over top and stir to coat well.
Top with the shredded mozzarella cheese and bake for 15 - 20 minutes or until the cheese is bubbling.

Notes

Sauté ½ cup of chopped onion in a tablespoon of olive oil. You could also add ½ cup of finely diced red bell peppers with the onions and saute them until they are completely soft before adding them in.

Add in 1 cup of baby spinach.

Add a teaspoon of Old Bay Seasoning or another favorite cajun seasoning.

Swap either the shrimp or scallops with cooked lump crab meat or lobster.

Add a little cayenne pepper for a little kick.

I love the tanginess of sharp cheddar cheese, but feel free to use a mild cheddar or another favorite like colby jack, Monterey jack or even a jalapeno cheese.

Add ½ cup of parmesan cheese.

Add in ½ cup of crumbled cooked bacon.

Swap the elbow macaroni for shells or rotini noodles.

Sprinkle the top with layer of panko bread crumbs for a crunchy topping.

Tips:

Freshly grated cheese is best to use for the creamiest sauce. Packaged cheeses have an anti-clumping coating on it that doesn't melt the same.

If it seems dry when reheating, stir in a tablespoon of milk or cream before reheating.

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.

For reheating:

Microwave Reheating: Place smaller individual servings in a microwave safe bowl and cover with a moist paper towel. Heat for 30 second then stir and repeat for another 30 seconds. Be careful not to overheat or the seafood will become rubbery.

Oven Reheating: Preheat the oven to 350° F. Place the mac and cheese in an oven-safe dish and cover with aluminum foil to prevent the cheese from browning too much. Reheat for 15-20 minutes until it is just heated through. If reheating in the same dish it was cooked in, always place a cold dish in a cold oven and then turn the oven on.

Nutrition