Seafood Mac and Cheese

5 from 1 vote

Cheesy and delicious, this mac and cheese casserole features the addition of shrimp and imitation crab for some lean protein goodness!

Prep Time15

Cook Time30

Total Time45

Servings:

Author: Kristin

Preheat oven to 350 degrees F (175 degrees C).
Prepare pasta al dente according to package instructions. While the pasta is cooking, continue with the next steps.
12 ounces pasta shells
Melt the butter in a saucepan over medium heat, then mix in the milk.
3 tablespoons butter, 2 cups milk
Mix in the flour and stir until combined.
¼ cup flour
Add the cheese and mix until completely melted and smooth.
2 cups shredded cheddar cheese
Drain the pasta and return to the pot. Add the cheese sauce, shrimp, and crab pieces, and stir well until the cheese mixture is distributed evenly. Season with salt and pepper if desired.
12 ounces cooked shrimp, 4 ounces imitation crab, diced into bite-sized pieces, Salt and pepper to taste
Place the pasta mixture in a 2 ½ quart casserole dish. Sprinkle the top with the French fried onions if desired.
1 cup French fried onions
Bake for 30 minutes uncovered.

If your shrimp is raw, cook it first by heating a skillet with a little oil and cooking the shrimp until just opaque.
For a smoother cheese sauce, whisk continuously while adding the flour to the milk to avoid lumps.
Grate your own cheddar cheese if possible—it melts better and creates a creamier sauce than pre-shredded cheese.

Try using a seafood blend, or scallops, lobster, or real crab for a fancier twist.
If desired, you can substitute elbows, penne, or rotini for the pasta shells.
Stir in some sauteed garlic or chopped spinach for extra flavor and nutrients.
Use a breadcrumb topping instead of the French fried onions if you prefer a more classic crunch.

Serve with a side salad tossed in a lemon vinaigrette to balance the richness of the dish.
Pair with roasted vegetables or steamed broccoli for a complete meal.
When serving, squeeze a bit of lemon juice or sprinkle with chopped fresh parsley to add brightness.

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the microwave or on the stovetop with a splash of milk to loosen the sauce.
You can freeze leftovers, but note the texture of the pasta may change slightly.
Reheat frozen portions in the oven at 350°F until warmed through (about 25–30 minutes).