Cajun Shrimp And Crab Mac And Cheese Recipe

Ash Tyrrell

Cajun Shrimp And Crab Mac And Cheese Recipe

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.

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Prep Time 20

Cook Time 55

Servings: 8

Ingredients Method Notes

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.

Method

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.
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.
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.
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.

Notes

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.