Go Back
+ servings

Seafood Mac and Cheese

You don't have to spend top dollar at a restaurant when you can make Seafood Mac and Cheese for half the price of going out
Course Main Course
Cuisine American
Keyword Cast Iron, mac and cheese, Seafood
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6
Calories 941kcal


  • Individual Cast Iron Skillets



  • 1 lb Lobster Knuckle and Claw Meat (cooked)
  • 1 lb Crab Meat Claw or Back fin (cooked)
  • 1 lb Shrimp 21/25 count (cooked)

Mac and Cheese

  • 1 lb Macaroni
  • 8 oz Velveeta
  • 1 cup Heavy Cream
  • 1 cup Cheddar Cheese Shredded
  • 1 cup Pepper Jack Cheese Shredded
  • ¼ cup Parmesan Cheese Grated
  • 2 tsp Old Bay
  • 2 tbsp Dry Sherry cooking wine (optional)
  • 2 tbsp Fresh Parsley Chopped
  • 1 tbsp Worcestershire


  • 4 oz Ritz Crackers Crushed
  • 1 tbsp Butter Melted
  • 1 tbsp Parmesan Grated
  • 1 tbsp Fresh Parsley Chopped


  • Preheat the oven to 450 degrees F.
  • Boil macaroni in a pot of salted water for about 8 minutes until tender then drain and set aside. Save 1 cup of the pasta water.
  • Toast the crushed ritz crackers in a pan with melted butter, chopped parsley and parmesan cheese for about 1 minute then remove from the heat and set aside.
  • In a a large saute pan add heavy cream, old bay, dry sherry and worcestershire. simmer on low stiring occationally until heavy cream begins to bubble up. Next add in the cubed Velveeta and whisk until smooth.
  • Stir in the macaroni and crab meat along with 4 oz of chopped shrimp and 4 oz of chopped lobster. Simmer on low until the seafood and macaroni is warm then begin adding the shredded cheddar and pepper jack cheese a handful at a time until all the cheese has melted. Finally fold in the fresh chopped parsley.
  • Tranfer equal portions of the mac and cheese mixture to individual cast iron skillets or 1 large skillet then top with the crushed rutz cracker mixture then top with remaining whole shrimp and lobster meat. Spray the seafood lightly with cooking spray to prevent it from drying out. Bake for about 15 minutes until the top is golden and the seafood is warm.


These are restaurant size serving so don't be freaked out by the calories. If you are making this recipe you are probably not worried anyway. You could cut these portions in half but I wanted the recipe to be large enough to use all the seafood as you probably won't find seafood sold in smaller sizes than per pound.
Portion size is ⅙ of the recipe


Calories: 941kcal | Carbohydrates: 76g | Protein: 63g | Fat: 41g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 364mg | Sodium: 2439mg | Potassium: 689mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1592IU | Vitamin C: 12mg | Calcium: 799mg | Iron: 5mg