Seafood Macaroni and Cheese
🦞 Oohlawee’s Big City Seafood Mac & Cheese
🔥 Ingredients (Full Pan / ~15–20 servings)
Pasta & Seafood
2 lbs elbow macaroni (or cavatappi for upscale look)
1 lb shrimp (peeled, deveined, seasoned)
1 lb lump crab meat
Optional: ½ lb lobster chunks (for premium version)
Seasoning Blend (for seafood)
1 tbsp Old Bay seasoning
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp Cajun seasoning
½ tsp black pepper
2 tbsp butter
🧀 Cheese Sauce (The Money Maker)
1 stick butter
½ cup flour
4 cups heavy cream
2 cups whole milk
Cheese Blend (don’t play with this part)
2 cups sharp cheddar
2 cups Colby Jack
1 cup mozzarella
1 cup Monterey Jack
½ cup cream cheese
Flavor Boosters
1 tbsp Dijon mustard
1 tbsp garlic (minced)
1 tsp smoked paprika
Salt & pepper to taste
👨🏾🍳 Instructions
1. Cook the Pasta
Boil pasta in salted water
Cook just under al dente (it’ll finish in the oven)
Drain and set aside
2. Cook the Seafood
In a skillet, melt butter
Add shrimp + seasoning blend
Cook 2–3 minutes (don’t overcook)
Gently fold in crab meat at the end
Set aside
3. Make the Cheese Sauce
Melt butter in a large pot
Whisk in flour → cook 2–3 minutes (make a roux)
Slowly add cream + milk (keep whisking)
Add garlic + seasonings
Stir until thick
👉 Add cheeses gradually and stir until smooth, creamy, and rich
4. Combine
Add pasta to cheese sauce
Fold in seafood (save some for topping)
Mix gently so you don’t break the crab
5. Bake It Down
Pour into a greased full pan
Top with extra cheese + reserved seafood
Bake at 375°F for 20–25 minutes
6. Finish Like a Pro
Garnish with:
Fresh parsley
Light paprika sprinkle
Optional butter drizzle for shine
Pricing
Half Pan (10–12 ppl): $85 – $120
Full Pan (15–20 ppl): $150 – $220
Add Lobster Upgrade: +$40–$80
If you're looking to elevate your traditional macaroni and cheese, incorporating seafood like shrimp, crab, and lobster is a total game-changer. Using elbow macaroni or cavatappi pasta offers a perfect texture and appearance for the dish, especially when baked to a bubbly finish. The seasoning blend, featuring Old Bay, paprika, garlic powder, onion powder, Cajun seasoning, and black pepper, highlights the seafood without overpowering it. I’ve found that properly timing the seafood cooking—just until pink and tender—is key to avoid rubbery bites. The cheese sauce, often called the 'money maker,' is the heart of this recipe and deserves special attention. The combination of sharp cheddar, Colby Jack, mozzarella, Monterey Jack, and cream cheese creates a multi-layered creamy flavor packed with richness, while Dijon mustard and smoked paprika add depth and a slight tang that brightens the dish. Preparing a perfect roux by whisking flour into melted butter and gradually adding heavy cream and whole milk ensures a velvety, thick sauce that clings to the pasta and seafood. When combining pasta, seafood, and cheese sauce, it’s important to fold gently, preserving the delicate crab meat’s texture. Baking at 375°F for about 20–25 minutes finishes the dish with golden melted cheese and slightly crisp edges. Garnishing with fresh parsley, a light sprinkle of paprika, and a little butter drizzle not only adds an appealing look but layers flavor and mouthfeel. Many home cooks shy away from making large batches of seafood macaroni and cheese, but this recipe is designed for full pans serving 15–20 people, making it fantastic for parties or gatherings. Offering a lobster upgrade gives an extra luxurious touch for special occasions. Personally, I enjoy pairing this dish with a simple green salad or roasted vegetables to balance the richness. Leftovers also reheat beautifully, making it a convenient yet indulgent meal option. Overall, this recipe is perfect for anyone eager to impress guests with a sophisticated yet comforting American classic reinvented with fresh seafood flavors and bold seasonings.
