Okay, so you know regular mac and cheese is good, but what if I told you we could make it legendary? Enter Cajun Shrimp and Crab Mac and Cheese — basically the love child of comfort food and a Louisiana bayou party. We’re talking tender shrimp, chunks of sweet crab meat, and the creamiest, spiciest cheese sauce that’ll make you question every other mac and cheese you’ve ever had. This isn’t your kid’s boxed mac — this is grown-up, “I’m about to impress the heck out of my dinner guests” mac and cheese. Fair warning: you might never go back to the regular stuff after this.
Why You’ll Love This Recipe
- It’s fancy enough for date night but easy enough for a Tuesday
- Three types of cheese because we don’t mess around here
- The Cajun spice blend adds just enough heat without burning your face off
- Seafood makes it feel bougie (even though it’s basically dressed-up comfort food)
- One-pot wonder that creates minimal cleanup drama
- Leftovers taste even better the next day (if there are any)
The Good Stuff You’ll Need
For the Mac:
- 1 lb elbow macaroni or cavatappi (the curly ones grab more cheese)
- 6 tbsp butter, divided
- 1/4 cup all-purpose flour
- 3 cups whole milk (don’t you dare use skim)
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup Gruyère cheese, grated
- 1/2 cup Parmesan cheese, grated
- Salt and white pepper to taste
For the Cajun Goodness:
- 1 lb large shrimp, peeled and deveined
- 8 oz lump crab meat, picked over for shells
- 2 tbsp Cajun seasoning, divided
- 2 tbsp olive oil
- 1 bell pepper, diced (red or green, your call)
- 1 small onion, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 2 green onions, chopped (white and green parts separated)
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to your heat tolerance)
- 1/4 tsp dried thyme
For the Topping:
- 1 cup panko breadcrumbs
- 2 tbsp butter, melted
- 1/4 cup extra Parmesan cheese
- Chopped green onion tops for garnish
Let’s Do This
Step 1: Get That Pasta Going
Bring a huge pot of salted water to a rolling boil (like, really salt it — it should taste like the sea).
Cook pasta according to package directions until just shy of al dente (it’ll finish cooking in the oven). Drain and set aside.
Step 2: Seafood Showtime
Pat shrimp dry and season with 1 tbsp Cajun seasoning.
Heat olive oil in a large skillet over medium-high heat. Sear shrimp for 2 minutes per side until pink and slightly golden. Don’t overcook — they’ll finish in the oven.
Remove shrimp and set aside. Gently fold in the crab meat with the cooked shrimp (crab is already cooked, so just warming it through).
Step 3: Build That Holy Trinity Base
In the same skillet, add 2 tbsp butter. Sauté onion, bell pepper, and celery (the Cajun holy trinity) for about 5 minutes until softened.
Add garlic, white parts of green onions, remaining Cajun seasoning, paprika, cayenne, and thyme. Cook for another minute until fragrant.
Step 4: Cheese Sauce Magic
Preheat your oven to 375°F.
In a large pot, melt remaining 4 tbsp butter over medium heat. Whisk in flour and cook for 2 minutes (this is your roux — don’t let it burn).
Slowly pour in milk and cream, whisking constantly to avoid lumps. Bring to a simmer and cook until thickened, about 5 minutes.
Remove from heat. Stir in cream cheese until melted, then gradually add cheddar, Gruyère, and Parmesan. Season with salt and white pepper.
Step 5: Bring It All Together
Fold the cooked pasta into the cheese sauce until every noodle is coated in creamy goodness.
Gently fold in the sautéed vegetables and about 3/4 of the seafood (save some for the top because presentation matters).
Transfer to a buttered 9×13 baking dish. Top with remaining seafood.
Step 6: That Crispy Top Though
Mix panko, melted butter, and extra Parmesan. Sprinkle over the mac and cheese.
Bake for 25-30 minutes until bubbly and golden on top.
Let it rest for 10 minutes (I know, the anticipation is killing you) before serving.
Garnish with chopped green onion tops because we’re fancy like that.
Serving Suggestions
Serve this with a simple side salad to cut through all that richness (or don’t — no judgment here).
A cold beer or a crisp white wine pairs perfectly.
Crusty French bread for sopping up every last bit of cheesy goodness.
Switch It Up
Go Lighter: Use half-and-half instead of heavy cream and reduce the cheese by about 1/4.
Add More Veg: Throw in some diced tomatoes or roasted red peppers.
Different Seafood: Lobster, crawfish, or even scallops work beautifully here.
Spice Level: Add chopped jalapeños or a dash of hot sauce for extra kick.
Make It Smokier: A few drops of liquid smoke in the cheese sauce adds serious depth.
Make-Ahead Tips
Assemble everything except the breadcrumb topping up to a day ahead. Cover and refrigerate.
When ready to bake, add the topping and increase baking time by about 10 minutes.
The seafood can be seasoned and prepped the morning of — just keep it chilled.
Questions People Actually Ask
Q: Can I use pre-shredded cheese? A: You can, but freshly grated melts way better and doesn’t have those anti-caking agents that make the sauce grainy.
Q: What if I can’t find lump crab? A: Claw meat works fine, or even imitation crab in a pinch (though your Louisiana friends might disown you).
Q: Can I make this without seafood? A: Sure, but then it’s just really good Cajun mac and cheese. Add some andouille sausage instead.
Q: How do I know if it’s too spicy? A: Start with less Cajun seasoning — you can always add more, but you can’t take it back.
Q: Can I freeze leftovers? A: It freezes okay, but the texture gets a bit weird. Better to make smaller batches or invite more friends over.
Print
Cajun Shrimp and Crab Mac and Cheese
- Total Time: 1 hour 15 minutes
- Yield: 8–10 servings 1x
Description
Okay, so you know regular mac and cheese is good, but what if I told you we could make it legendary? Enter Cajun Shrimp and Crab Mac and Cheese — basically the love child of comfort food and a Louisiana bayou party. We’re talking tender shrimp, chunks of sweet crab meat, and the creamiest, spiciest cheese sauce that’ll make you question every other mac and cheese you’ve ever had. This isn’t your kid’s boxed mac — this is grown-up, “I’m about to impress the heck out of my dinner guests” mac and cheese. Fair warning: you might never go back to the regular stuff after this.
Ingredients
For the Mac:
- 1 lb elbow macaroni or cavatappi (the curly ones grab more cheese)
- 6 tbsp butter, divided
- 1/4 cup all-purpose flour
- 3 cups whole milk (don’t you dare use skim)
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup Gruyère cheese, grated
- 1/2 cup Parmesan cheese, grated
- Salt and white pepper to taste
For the Cajun Goodness:
- 1 lb large shrimp, peeled and deveined
- 8 oz lump crab meat, picked over for shells
- 2 tbsp Cajun seasoning, divided
- 2 tbsp olive oil
- 1 bell pepper, diced (red or green, your call)
- 1 small onion, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 2 green onions, chopped (white and green parts separated)
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to your heat tolerance)
- 1/4 tsp dried thyme
For the Topping:
- 1 cup panko breadcrumbs
- 2 tbsp butter, melted
- 1/4 cup extra Parmesan cheese
- Chopped green onion tops for garnish
Instructions
Bring a huge pot of salted water to a rolling boil (like, really salt it — it should taste like the sea).
Cook pasta according to package directions until just shy of al dente (it’ll finish cooking in the oven). Drain and set aside.
Pat shrimp dry and season with 1 tbsp Cajun seasoning.
Heat olive oil in a large skillet over medium-high heat. Sear shrimp for 2 minutes per side until pink and slightly golden. Don’t overcook — they’ll finish in the oven.
Remove shrimp and set aside. Gently fold in the crab meat with the cooked shrimp (crab is already cooked, so just warming it through).
In the same skillet, add 2 tbsp butter. Sauté onion, bell pepper, and celery (the Cajun holy trinity) for about 5 minutes until softened.
Add garlic, white parts of green onions, remaining Cajun seasoning, paprika, cayenne, and thyme. Cook for another minute until fragrant.
Preheat your oven to 375°F.
In a large pot, melt remaining 4 tbsp butter over medium heat. Whisk in flour and cook for 2 minutes (this is your roux — don’t let it burn).
Slowly pour in milk and cream, whisking constantly to avoid lumps. Bring to a simmer and cook until thickened, about 5 minutes.
Remove from heat. Stir in cream cheese until melted, then gradually add cheddar, Gruyère, and Parmesan. Season with salt and white pepper.
Fold the cooked pasta into the cheese sauce until every noodle is coated in creamy goodness.
Gently fold in the sautéed vegetables and about 3/4 of the seafood (save some for the top because presentation matters).
Transfer to a buttered 9×13 baking dish. Top with remaining seafood.
Mix panko, melted butter, and extra Parmesan. Sprinkle over the mac and cheese.
Bake for 25-30 minutes until bubbly and golden on top.
Let it rest for 10 minutes (I know, the anticipation is killing you) before serving.
Garnish with chopped green onion tops because we’re fancy like that.
Notes
Serve this with a simple side salad to cut through all that richness (or don’t — no judgment here).
A cold beer or a crisp white wine pairs perfectly.
Crusty French bread for sopping up every last bit of cheesy goodness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~580 kcal
- Carbohydrates: ~38g
- Protein: ~28g