Seafood Baked Mac & Cheese with Shrimp & Crab

To make this absolutely delicious version of Seafood Macaroni and Cheese. We’re using Argentine shrimp & King crab, but you could use the seafood of your choice to make this creamy dish. It’s quick and easy to make, and it will bring back lots of great memories of walking in the sand along your favorite beach.


1-2 lb King crab (cooked & shelled) or lump crabmeat in the can
1 lb raw Argentine shrimp,cleaned and deveined
1 16 oz box of elbows macaroni
4 pack 8 oz cheese of your choice ( I used a mix of Monterey Jack, cheddar & Gouda), shredded
2 tbsp butter
1/2 an onion, diced
3 cloves garlic, minced
2 tbsp flour
3 cups heavy cream
Black pepper
Onion powder
Garlic powder
Old bay seasoning
Parsley for garnishing


Boil macaroni following package directions until al dente.
Season shrimp and crab meat with salt, black pepper and old bay seasoning. Set aside.
In a saucepan add in the butter then add in the onion and garlic. Let cook for 1-2 minutes until softened.
Next add in the flour and mix with the onion and garlic to make a roux. Once flour starts to turn a blonde color we’re going to add in the heavy cream.
Stir consistently with a whisk to prevent any lumps. Once sauce starts to bubble turn off and season a little by adding black pepper. Then over low heat we’re going to add in the shredded cheese.
Stir until you have a smooth sauce. Turn of the stove.
Season cooked macaroni with black pepper, onion powder and garlic powder. I use about one tablespoon of each. Then pour cheese sauce all over macaroni and mix Until well blended.
Line a baking dish with nonstick cooking spray. Then add half of macaroni mixture. Next take half the shrimp and crab and lay on top of macaroni. Lightly press shrimp and crab into. Macaroni.
Add remaining macaroni and cheese. Spread out evenly then top with remaining shrimp and crab once again lightly pressing them into the macaroni. Top the Mac and cheese with remaining shredded cheese. Spread all over.
Bake in the oven a 350 degrees for 25-30 minutes, or until golden brown.

Garnish the top with some parsley!


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