Name: Cajun Shrimp And Crab Mac And Cheese Recipe
Prep time: 20 min
Cook time: 55 min
Ingredients: 2 pounds shrimp (peeled and deveined (if frozen, thaw completely) — fresh or properly thawed shrimp ensures juicy, tender bites.); 2 tablespoons olive oil — for sautéing shrimp cleanly and helping seasoning stick.; 1-2 tablespoons Cajun seasoning — depending on your spice tolerance; start small and ramp up if needed.; Pinch of salt — to balance flavour.; Pinch of freshly ground black pepper — adds a fresh kick.; 3 cups elbow macaroni (uncooked — classic shape holds onto the sauce well.); 2 lbs fresh crab legs (cooked or 2½ cups imitation crab meat, diced — fresh gives better texture/flavour; imitation saves cost.); ¼ cup fresh or dried basil + extra for topping — fresh basil gives brighter flavour; dried is more convenient.; 1 cup whole milk — gives richness.; 2-2 ⅔ cups evaporated milk — increases creaminess without thinning the sauce too much.; ½-1 teaspoon paprika (to taste — adds smoky sweetness.); ¼-½ teaspoon cayenne pepper (or to taste — heat adjuster.); ½ teaspoon salt (or to taste — necessary even with shrimp/crab which have natural salt.); ½ teaspoon freshly ground black pepper (or to taste — pepper in sauce enhances warmth.); 2 large eggs (beaten — helps set the sauce and bind.); 4 cups sharp cheddar cheese (grated — gives a bold cheesy backbone.); 2 cups mild cheddar cheese (grated — softens sharp cheddar and adds smoother melt.); 2 cups colby & Monterey jack cheese (grated — these are creamy, stretchy cheeses that melt well.); ½ cup Parmesan cheese (grated — adds a nutty, aged flavour punch.); Cajun seasoning (for topping — extra dash on top gives visual appeal and layered taste.)

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Cajun Shrimp And Crab Mac And Cheese Recipe | Creamy Delight

I just made this Cajun Shrimp and Crab Mac and Cheese and oh wow — it blew me away. I love mac and cheese, but adding juicy shrimp and sweet crab turned this into something special.

It was creamy, spicy, and totally indulgent in the best way. My family couldn’t stop going back for more. I can’t wait to share it with you, and if you enjoy creamy starters you might also love this smoked cream cheese recipe for your next gathering.

Cajun Shrimp And Crab Mac And Cheese Recipe

Ingredients

Here are all the things you’ll need — I include pro tips so every part turns out just right:

2 pounds shrimp, peeled and deveined (if frozen, thaw completely) — fresh or properly thawed shrimp ensures juicy, tender bites.
2 tablespoons olive oil — for sautéing shrimp cleanly and helping seasoning stick.
1-2 tablespoons Cajun seasoning — depending on your spice tolerance; start small and ramp up if needed.
Pinch of salt — to balance flavour.
Pinch of freshly ground black pepper — adds a fresh kick.

Mac and Cheese Base:

3 cups elbow macaroni, uncooked — classic shape holds onto the sauce well.
2 lbs fresh crab legs, cooked or 2½ cups imitation crab meat, diced — fresh gives better texture/flavour; imitation saves cost.
¼ cup fresh or dried basil + extra for topping — fresh basil gives brighter flavour; dried is more convenient.
1 cup whole milk — gives richness.
2-2 ⅔ cups evaporated milk — increases creaminess without thinning the sauce too much.
½-1 teaspoon paprika, to taste — adds smoky sweetness.
¼-½ teaspoon cayenne pepper, or to taste — heat adjuster.
½ teaspoon salt (or to taste) — necessary even with shrimp/crab which have natural salt.
½ teaspoon freshly ground black pepper, or to taste — pepper in sauce enhances warmth.
2 large eggs, beaten — helps set the sauce and bind.

Cheeses:

4 cups sharp cheddar cheese, grated — gives a bold cheesy backbone.
2 cups mild cheddar cheese, grated — softens sharp cheddar and adds smoother melt.
2 cups colby & Monterey jack cheese, grated — these are creamy, stretchy cheeses that melt well.
½ cup Parmesan cheese, grated — adds a nutty, aged flavour punch.
Cajun seasoning, for topping — extra dash on top gives visual appeal and layered taste.

Note: This recipe serves about 6-8 people.

Variations

If you want to change things up or adapt to different dietary needs, here are some swaps and add-ons I love.

Dairy-free: Use dairy-free cheeses (sharp, mild, and Monterey styles) and substitute whole milk + evaporated milk with unsweetened full-fat coconut milk or oat cream. Be gentle with heat to avoid separation.
Lighter version: Use skim or 2% milk plus just 1 cup evaporated milk, reduce cheese by about 25%, and use less Cajun seasoning.
Seafood substitute: If you can’t get crab, use canned lump crab meat, or double up on shrimp. For shellfish allergy, omit both and boost flavour with smoked paprika + mushrooms or artichoke hearts.
Flavor enhancers: Add smoked gouda for a smoky twist; stir in chopped roasted red peppers; or finish with a garlic butter breadcrumb topping for crunch.

Cooking Time

Here’s how long you’ll spend making this:

Prep Time: ~20 minutes
Cooking Time: ~55 minutes (baking mostly)
Total Time: ~1 hour 45 minutes (includes resting time)

Equipment You Need

Here are tools I used and why they matter:

Large skillet — to sauté the shrimp evenly without crowding.
Large pot — for boiling macaroni until just al dente.
9×13-inch baking dish — holds the mac & cheese layers and allows baking.
Mixing bowls — one for cheese/milk/egg mixture, another to combine pasta + seafood.
Whisk — to thoroughly mix milk, eggs, and seasonings.
Grater — for freshly grated cheeses (fresh is better than pre-shredded).

How to Make Cajun Shrimp and Crab Mac and Cheese

Here’s the step-by-step journey. I break it into easy parts so nothing trips you up.

For the Cajun Shrimp

First, heat a large skillet over medium heat. In a bowl, toss the shrimp with olive oil, Cajun seasoning, salt, and pepper until they are fully coated. Cook in the skillet, stirring so they brown evenly, until they turn pink (about 4-6 minutes). Set them aside to maintain their texture.

For the Pasta

Preheat your oven to 350°F (177°C). Butter the baking dish lightly. Meanwhile, bring salted water to a boil and cook elbow macaroni until it’s al dente (don’t overcook because it will finish in the oven). Drain it well, then transfer to a large bowl, mixing in the cooked shrimp, crab pieces, and basil.

For the Cheese/Milk Mixture

In a bowl, whisk together whole milk and evaporated milk, then season with paprika, cayenne, salt, and pepper. Taste and adjust seasoning before adding the beaten eggs (you don’t want to over-salt early).

After eggs, stir in most of the cheeses (saving some for topping) so that everything blends into a rich, cheesy liquid.

Assembly of the Mac and Cheese

Pour the cheese mixture into the pasta-seafood-basil bowl and fold gently until everything is distributed. Transfer this into the prepared baking dish. Sprinkle the reserved cheeses, extra basil, paprika, black pepper, and Cajun seasoning on top.

Bake it for 45-55 minutes, loosely covering with foil after about 35-40 minutes to prevent the top from burning. Once out, let it rest for 25-30 minutes so it firms up before you dig in.

For a fun twist on family meals, you can also explore more lunch recipes that pair perfectly with seafood dishes like this.

Additional Tips for Making this Recipe Better

From me, after making this recipe a few times, here are tricks I use to take it up a notch:

I always taste the milk mixture before adding eggs — seasoning early gives better control and avoids over-spice.
I use freshly grated cheese rather than pre-shredded; it melts smoother and avoids the waxy coating that pre-shredded often has.
I stir in the seafood after the pasta but just before baking so shrimp and crab retain texture.
I watch the oven carefully and cover with foil when the top starts browning too much — keeps the crust from burning while letting the inside cook properly.

How to Serve Cajun Shrimp and Crab Mac and Cheese

I like serving this when it looks as good as it tastes. For presentation and flavour:

Garnish with extra fresh basil leaves or chopped parsley for colour.
Sprinkle a little extra Cajun seasoning or paprika on top so you get that first hit of smoky spice with each bite.
Let the dish sit for a few minutes before scooping — this gives cleaner slices and helps sauce settle.
Serve it with crisp greens or breads; a slice of French garlic Philly cheesesteak bread makes an amazing side.

Nutritional Information

Here’s what roughly you get per serving (estimate, for 8 servings):

Calories: around 650-750 kcal per serving
Protein: approximately 40-50 grams
Carbohydrates: about 45-55 grams
Fat: roughly 35-45 grams

Make Ahead and Storage

Putting in effort now pays off later! Here’s how to manage ahead and store:

Freezing

You can freeze this mac and cheese after baking in airtight containers or freeze the whole dish (if your baking dish is freezer-safe). Freeze up to 2-3 months. When freezing, cool completely first so ice crystals don’t form.

Restoring / Reheating

Thaw frozen portions overnight in the fridge. Reheat in the oven at about 325°F (165°C) covered with foil to prevent the top from burning, then uncover to crisp up the cheese on top. For smaller portions, the microwave works, but the texture is better from the oven.

Staying Fresh

In the fridge, this dish stays good for 3-4 days in a sealed container. After that, the texture and taste degrade (sauce may get grainy, cheese may dry). Always cool it before refrigerating to avoid sogginess.

Why You’ll Love This Recipe

Here are the reasons I keep making it, and you’ll see why too:

It combines bold, spicy Cajun flavour with the richness of seafood — every bite is satisfying.
It’s versatile, letting you swap crab for cheaper alternatives or adjust spice to your heat preference.
It balances creamy cheesiness with fresh ingredients like shrimp and crab that stay tender and juicy.
It’s indulgent enough for a holiday or special dinner, but easy enough to make for a weekend family meal.
The leftovers are great. It reheats well, and flavour often deepens after resting.

Ash Tyrrell