Lobster, crab and shrimp macaroni and cheese is the ultimate special-occasion mac and cheese: elbow pasta in a creamy three-cheese sauce of sharp cheddar, Gruyère and Parmesan, seasoned with Dijon, garlic and smoked paprika, loaded with tender lobster, sweet crab and shrimp, then baked under a crunchy breadcrumb topping. It serves 8 and takes under an hour.
How to make it: Boil the macaroni al dente. Make a quick roux with butter and flour, whisk in the milk and cream until thick, then season and melt in the cheeses. Fold in the cooked seafood and pasta, spread it in a greased 9×13 dish, top with oiled breadcrumbs and bake at 375°F for 25 to 30 minutes, until golden and bubbly.
Why You’ll Love It
- Three kinds of seafood: lobster, crab and shrimp in every bite.
- Three cheeses: sharp cheddar, nutty Gruyère and salty Parmesan.
- Crunchy top: golden breadcrumbs over a creamy center.
- Holiday-worthy: a luxurious side or main for Christmas, Easter or a date night.
Is Crab Meat Good in Mac and Cheese?
Yes. Crab is sweet and delicate, and it pairs beautifully with a sharp, creamy cheese sauce. Shrimp adds a firmer bite, and lobster brings rich, buttery flavor. Together they make mac and cheese feel like a restaurant dish. Because the seafood is already cooked, fold it in gently at the end so it stays in tender chunks.
Ingredient Notes
Elbow macaroni: 8 ounces, cooked al dente because it keeps softening in the oven.
Cheese sauce: 2 tablespoons butter and 1 tablespoon flour for the roux, 1½ cups whole milk and 1 cup heavy cream.
Seasoning: 1 teaspoon Dijon, ½ teaspoon each of garlic powder and smoked paprika, plus salt and pepper.
Cheeses: 1 cup each of shredded sharp cheddar and Gruyère and ½ cup grated Parmesan.
Seafood: 6 ounces cooked lobster, 4 ounces cooked crab (picked over for shells) and 6 ounces cooked shrimp, chopped.
Topping: ½ cup breadcrumbs tossed with 1 tablespoon olive oil, and parsley to garnish.
More recipes you might like
Ingredients
- 8 oz elbow macaroni
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 1½ cups whole milk
- 1 cup heavy cream
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1 tsp salt and black pepper, to taste
- 1 cup sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- ½ cup Parmesan cheese, grated
- 6 oz lobster meat, cooked and chopped
- 4 oz crab meat, cooked, picked over for shells
- 6 oz shrimp, cooked and chopped
- ½ cup breadcrumbs
- 1 tbsp olive oil
- 1 tbsp parsley, chopped (optional garnish)
How to Make Lobster, Crab and Shrimp Mac and Cheese
1. Heat the oven. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Cook the pasta. Cook macaroni until al dente. Drain and set aside.
3. Make a roux. In a saucepan, melt butter over medium heat. Stir in flour and whisk 1 minute to form a roux.
4. Add the dairy. Slowly whisk in milk and cream, cooking until thickened, about 5 minutes.
5. Add the cheese. Stir in Dijon, garlic powder, paprika, salt, and pepper. Mix in cheeses until melted and smooth.
6. Add seafood and pasta. Fold in cooked seafood and macaroni. Transfer to baking dish.
7. Top. Combine breadcrumbs with olive oil and sprinkle over top.
8. Bake. Bake for 25–30 minutes until golden, bubbly and hot in the center (165°F). Garnish with parsley, if desired.
What Seafood Goes Best With Mac and Cheese?
Lobster, crab and shrimp are the classic trio because their sweet, mild flavors complement rich cheese. Crawfish tails work well in a Cajun version, and bay scallops add a delicate sweetness. Avoid oily fish like salmon or mackerel, which can overpower the cheese sauce. Whatever you use, buy it cooked or cook it just until done before adding, since it bakes again in the oven.
Tips for the Best Seafood Mac and Cheese
- Undercook the pasta slightly. It finishes in the oven.
- Shred your own cheese. It melts smoother than pre-shredded.
- Add cheese off high heat. Lower the heat so the sauce doesn’t turn grainy.
- Pat the seafood dry. Excess water thins the sauce.
- Don’t overbake. Seafood can turn rubbery; bake just until bubbly and golden.
Variations
- Cajun: add Old Bay or Cajun seasoning to the sauce.
- All shrimp: replace the lobster and crab with more shrimp if they aren’t available.
- Imitation crab: a budget-friendly swap for real crab.
- Different pasta: cavatappi or shells catch more sauce.
- Extra crispy: top with more Parmesan and broil at the end.
If you’re in the mood for another macaroni and cheese, Crockpot Mac and Cheese is creamy and needs no boiling.
If you enjoy seafood with creamy pasta, One Pan Shrimp Fettuccine Alfredo pairs shrimp with a sauce made with heavy cream and Parmesan.
Storage & Reheating
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat covered in the oven with a splash of milk until hot, to 165°F.
What to Serve With It
Serve it with a green salad, roasted asparagus, garlic bread or steamed green beans. As a holiday side, it pairs with ham or prime rib.
More seafood favorites: crab and shrimp casserole, crab and shrimp seafood bisque, Red Lobster shrimp scampi and baked shrimp in lemon butter sauce. More mac and cheese: good ole fashioned mac and cheese and chicken broccoli mac and cheese with bacon.
Frequently Asked Questions
Is crab meat good in mac and cheese?
Yes. Its sweet flavor pairs well with a sharp cheese sauce.
Does shrimp go well in mac and cheese?
Yes. It adds a firm, sweet bite.
Do shrimp and crab go together?
Very well. Shrimp is firmer and crab is delicate, which gives the dish nice texture.
Can I use frozen seafood?
Yes. Thaw it in the refrigerator and pat it dry before folding it in.
What cheese is best?
A mix: sharp cheddar for flavor, Gruyère for creaminess and Parmesan for a salty finish.
Can I make it ahead?
Assemble it without the topping, cover and refrigerate for a few hours, then top and bake, adding a few minutes.
Final Notes
Undercook the pasta, melt the cheese gently and fold in the seafood at the end. If you try it Cajun-style or with crawfish, tell me in the comments how it turned out.
Lobster, Crab, and Shrimp Macaroni and Cheese
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 8 oz elbow macaroni
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 1½ cups whole milk
- 1 cup heavy cream
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1 tsp salt and black pepper to taste
- 1 cup sharp cheddar cheese shredded
- 1 cup Gruyère cheese shredded
- ½ cup Parmesan cheese grated
- 6 oz lobster meat cooked, chopped
- 4 oz crab meat cooked, picked over for shells
- 6 oz shrimp cooked, chopped
- ½ cup breadcrumbs
- 1 tbsp olive oil
- 1 tbsp parsley chopped, optional garnish
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Cook macaroni until al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour and whisk 1 minute to form a roux.
- Slowly whisk in milk and cream, cooking until thickened, about 5 minutes.
- Stir in Dijon, garlic powder, paprika, salt, and pepper. Mix in cheeses until melted and smooth.
- Fold in cooked seafood and macaroni. Transfer to baking dish.
- Combine breadcrumbs with olive oil and sprinkle over top.
- Bake for 25–30 minutes until golden, bubbly and hot in the center (165°F). Garnish with parsley, if desired.
Notes
Nutrition
Made this recipe? Tap a star to rate it.
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
