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Homemade Cajun Shrimp and Crab Mac and Cheese recipe photo

Cajun Shrimp and Crab Mac and Cheese

This Cajun Shrimp and Crab Mac and Cheese is a creamy, cheesy, and spicy seafood delight perfect for cozy dinners and entertaining!
Print Recipe Save it
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Cajun, Southern
Servings 6 servings

Equipment

  • Large Pot
  • Large Skillet
  • Medium Saucepan
  • Wooden spoon or whisk
  • 9x13 inch Baking Dish
  • Measuring cups and spoons
  • Cheese Grater

Ingredients
  

  • 1 pound large elbow pasta
  • 2 tablespoons butter for cooking the shrimp and adding richness
  • 1 pound large shrimp peeled and deveined
  • 0.5 teaspoon Cajun or Creole seasoning for shrimp
  • 3 tablespoons butter for the roux
  • 3 tablespoons all-purpose flour for roux
  • 1.5 cups whole milk
  • 1.5 cups evaporated milk
  • 1 teaspoon Cajun or Creole seasoning for cheese sauce
  • 0.5 teaspoon garlic powder
  • 0.25-0.5 teaspoon black pepper
  • 3 cups shredded sharp cheddar cheese
  • 3 cups shredded Colby Jack or Monterey Jack cheese
  • 1 cup lump crab meat
  • 1 tablespoon melted butter for topping
  • 0.33 cup Panko crumbs
  • 0.33 cup shredded Parmesan cheese

Instructions
 

  • Bring a large pot of salted water to a boil. Add 1 pound of large elbow pasta and cook according to package directions until al dente, usually 7-8 minutes. Drain and set aside. Toss the hot pasta with a little butter to keep it from sticking if desired.
  • In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the peeled and deveined shrimp, sprinkle 1/2 teaspoon Cajun or Creole seasoning, and sauté for 2-3 minutes per side, until pink and cooked through. Remove shrimp from the skillet and set aside.
  • In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in 3 tablespoons all-purpose flour and cook for about 1-2 minutes to form a roux, stirring constantly to avoid browning. Gradually whisk in 1 1/2 cups whole milk and 1 1/2 cups evaporated milk until smooth and thickened, about 5-7 minutes.
  • Remove the sauce from heat and stir in 1 teaspoon Cajun or Creole seasoning, 1/2 teaspoon garlic powder, and 1/4 to 1/2 teaspoon black pepper. Gradually add 3 cups shredded sharp cheddar cheese and 3 cups shredded Colby Jack or Monterey Jack cheese, stirring until melted and smooth.
  • Add the cooked pasta, sautéed shrimp, and 1 cup lump crab meat to the cheese sauce. Gently fold everything together until evenly combined.
  • In a small bowl, mix 1/3 cup Panko crumbs, 1/3 cup shredded Parmesan cheese, and 1 tablespoon melted butter until well combined.
  • Transfer the mac and cheese mixture to a greased 9x13-inch baking dish. Evenly sprinkle the Panko-Parmesan topping over the surface. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the topping is golden brown and crispy.
  • Let the mac and cheese rest for 5 minutes before serving. This allows the sauce to thicken slightly and makes it easier to portion. Enjoy the creamy, spicy Cajun Shrimp and Crab Mac and Cheese with your favorite side salad or garlic bread.

Notes

  • Store leftovers in the refrigerator for up to 3 days; cover tightly to maintain topping crispness.
  • Freeze assembled but unbaked mac and cheese for up to 2 months; bake from frozen, increasing baking time by 15-20 minutes.
  • Substitute shrimp with scallops or crab with lobster chunks for variations.
  • Use half-and-half or cream instead of milk for an even richer cheese sauce.
  • Try smoked gouda or fontina cheese to change the flavor profile.
Keyword Cheesy, Comfort Food, Easy, Seafood, Spicy