Cajun Shrimp and Crab Mac and Cheese

This Cajun Shrimp and Crab Mac and Cheese is creamy, cheesy, and rich with bold flavors. It takes the classic comfort food up a notch with the spicy kick of Cajun seasoning and the delicious addition of fresh seafood. This dish always impresses at family dinners and has become a go-to for special occasions in my kitchen.

I first made this when hosting a summer gathering and everyone asked for seconds. It quickly became a family favorite that I love making again and again.

Ingredients

• Shrimp: peeled and deveined for tender, juicy bites
• Olive oil: for sautéing shrimp and infusing flavor
• Cajun seasoning: adds smoky, spicy heat—choose a quality brand or make your own blend
• Elbow macaroni: holds creamy cheese well and offers the perfect bite
• Fresh crab legs or imitation crab meat: provide sweet, flaky texture—fresh is best when available
• Basil: brings a subtle herbaceous note that brightens the dish
• Whole milk and evaporated milk: combine for creamy, luscious sauce—use more evaporated milk for extra richness
• Paprika and cayenne pepper: build smoky heat; adjust amounts to your spice tolerance
• A mix of sharp cheddar, mild cheddar, Colby and Monterey Jack, and Parmesan cheeses: create depth, meltiness, and a golden crust
• Eggs: bind the sauce for perfect creaminess without clumping
• Salt and freshly ground black pepper to taste: season the dish just right

Step-by-Step Instructions

Sauté the Shrimp:

Heat a large skillet over medium heat. In a bowl, toss shrimp with olive oil, Cajun seasoning, salt, and black pepper so each piece is evenly coated. Add shrimp to the hot skillet and cook while stirring constantly for 4 to 6 minutes until shrimp turn pink. Remove from heat and set aside.

Cook and Drain Pasta:

Preheat the oven to 350 degrees Fahrenheit. Butter a 9 by 13 inch baking dish lightly and keep ready. Boil a large pot of salted water over high heat then add elbow macaroni. Cook until just al dente, following package instructions to avoid overcooking. Drain well and transfer the pasta to a large bowl.

Combine Seafood and Herbs:

Add the cooked shrimp, crab meat, and basil to the cooked macaroni. Toss gently so everything is evenly distributed. Set aside while you prepare the cheese sauce.

Prepare Cheese and Milk Mixture:

In a large bowl whisk together whole milk and evaporated milk until combined. Add paprika, cayenne pepper, salt, and black pepper and whisk again. Taste the mixture and adjust the spices if needed. Stir in beaten eggs until fully blended. Reserve one cup sharp cheddar, half cup Colby and Monterey Jack, and half cup Parmesan cheeses separately. Stir all remaining cheeses into the milk mixture.

Assemble and Bake:

Pour the cheese mixture into the bowl with pasta and seafood. Stir until everything is evenly coated and combined. Transfer the mixture into the buttered baking dish. Sprinkle reserved cheeses evenly on top. Add a little more basil, paprika, salt, pepper, and Cajun seasoning on top if desired for extra flavor. Bake for 45 to 55 minutes until the top is golden and bubbling. Around minute 35 to 40 cover loosely with foil avoiding contact with cheese to prevent burning. Remove from oven and allow to sit for 25 to 30 minutes to set before serving.

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Basil is one of my favorite ingredients here. It lifts the heavy cheese and seafood flavors and adds a fresh brightness that keeps the dish from feeling too rich. This mac and cheese always brings back memories of warm family gatherings around the table, sharing stories and laughter.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place a portion in the ovencovered with foil at 350 degrees for 15 to 20 minutes or until warmed through. Avoid microwaving to prevent the sauce separating.

Ingredient Substitutions

If fresh crab is unavailable, good quality imitation crab works well and still delivers great flavor and texture. You can swap elbow macaroni for shells or cavatappi to give more surface area for sauce if preferred. Use half and half instead of whole milk for a lighter version with less fat.

Serving Suggestions

This dish pairs wonderfully with a crisp green salad dressed simply with lemon vinaigrette to balance the richness. Garlic roasted broccoli or grilled asparagus are great vegetable sides. For a fun twist, serve with crusty bread to soak up every cheesy bite.

Cultural/Historical Context

Mac and cheese is a beloved American classic, but this version with Cajun seasoning and seafood is a nod to Southern Louisiana’s rich culinary heritage. Cajun cuisine is known for bold spices and fresh seafood, combining influences from French, African, and Native American cooking traditions. This recipe captures that spirit by mixing creamy comfort food with vibrant, spicy flavors.

Recipe FAQs

→ How do I ensure shrimp is perfectly cooked?

Cook shrimp over medium heat, stirring constantly until it turns pink, usually within 4-6 minutes, to avoid toughness.

→ Can I use imitation crab instead of fresh crab?

Yes, diced imitation crab works well and blends nicely with the shrimp and cheese for balanced flavor.

→ What is the role of evaporated milk in this dish?

Evaporated milk enriches the cheese sauce, contributing to a creamy texture without adding excess liquid.

→ How do I adjust the spice levels?

Modify the amounts of Cajun seasoning, paprika, and cayenne pepper according to your taste preferences before baking.

→ Why should I let the dish rest after baking?

Resting allows the cheese sauce to thicken and flavors to meld, resulting in a firmer, more cohesive texture.

→ Can I prepare this ahead of time?

You can assemble the dish in advance and refrigerate it before baking, but bake fresh for the best texture.