Why I’ll Love This Recipe
I fall for this dish because it strikes that delightful balance between creamy comfort and a refined seafood twist. The Gruyère adds a nutty depth that pairs beautifully with cheddar’s sharpness, while seafood elevates the flavor and texture. It’s the kind of meal I look forward to, whether for a cozy family dinner or gathering with friends.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 lb. macaroni noodles
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1 lb. jumbo shrimp, peeled and deveined
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Crab meat (amount per recipe card)
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Gruyère cheese (amount per recipe card)
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Cheddar cheese (amount per recipe card)
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Milk (type and volume per recipe card)
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Butter (quantity per recipe card)
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Flour (quantity per recipe card)
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Salt, pepper, and seasoning (to taste, per recipe card)
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Optional: garlic, herbs, or breadcrumbs (as specified in recipe card)
directions
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I cook the macaroni until it’s just al dente, then drain and set aside.
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In a saucepan, I melt butter and whisk in flour to make a roux.
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I gradually whisk in milk until the sauce is smooth and thickened.
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I stir in shredded Gruyère and cheddar until melted into a velvety sauce.
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I season the sauce with salt, pepper, and any aromatics like garlic or herbs.
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I gently fold in the cooked macaroni, shrimp, and crab meat, ensuring even coating.
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I transfer everything into a baking dish and—if desired—sprinkle breadcrumbs on top, then bake until bubbly and golden.
Servings and timing
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Servings: This recipe serves 6–8 people.
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Prep time: Approximately 20 minutes to prep ingredients and cook the pasta.
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Cook time: About 25 minutes total—sauce, baking, and finishing touches.
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Total time: Roughly 45 minutes from start to table.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 2–3 days. To reheat, I warm a portion in a saucepan over low heat, adding a splash of milk to refresh the sauce’s creaminess. Alternatively, I pop it into the oven at 350°F (175°C) until heated through and bubbly—adding a little extra cheese on top always brings it back to life.
FAQs
Can I use frozen shrimp and crab?
I can certainly use frozen seafood—just thaw it completely, pat it dry, and proceed. That helps maintain the best texture.
Can I make this ahead of time?
I can assemble the dish in advance and keep it covered in the fridge. When I’m ready to serve, I pop it in the oven—just add a few extra minutes to ensure it heats evenly.
What can I substitute for Gruyère?
If needed, I might swap Gruyère with Swiss or Emmental cheese for a similar melty, nutty flavor—though Gruyère delivers the best richness.
Can I freeze leftovers?
Yes—I freeze portions in freezer-safe containers for up to a month. To reheat, I thaw overnight in the fridge and then warm gently on the stovetop or in the oven, stirring in a bit of milk if needed.
How do I make it extra crispy on top?
I mix panko or breadcrumbs with melted butter (and perhaps a sprinkle of Parmesan), then press it over the assembled macaroni before baking. That gives a golden, crispy topping.
Conclusion
I love how this Seafood Mac and Cheese brings together familiar comfort and a touch of something special. Its creamy, cheesy base with indulgent seafood makes it a standout dish for any occasion. I’m excited to tuck into it again and share that cozy yet elegant feeling with everyone around the table.
