Smoked Mac and Cheese With Seafood
This Smoked Mac and Cheese combines shrimp, imitation crab, scallops, and four cheeses for a rich, smoky twist on a classic favorite.
May 2025 update: I first shared my Smoked Seafood macaroni and cheese recipe back in September 2024. In this updated, I added pictures of the process plus I fixed a glaring error in the first step where I failed to provide the temperature to roast the garlic. I apologize to anyone who tried to make this and was confused by the recipe. I also added an optional ingredient as I used some blackened seasoning on it and I think it gives it something extra if you are into spice. I hope you try it again and enjoy it as much as we do. My son asked for it for his graduation party.
🔗 Smoked Mac and Cheese With Seafood Links
👩🍳 Creamy smoked mac and cheese loaded with seafood
My son graduated eighth grade this past week and requested this Smoked Mac and Cheese with Seafood Recipe (along with ice cream sundaes and apple pie). So of course I made it for him. Everyone loved it!
You will absolutely love this Smoked Macaroni and Cheese with Seafood recipe because it takes comfort food to a whole new level! First off, the seafood twist is just next-level indulgence—plump shrimp, sweet crab meat, and tender scallops turn ordinary mac and cheese into a gourmet experience that screams coastal vibes.
Then there’s the four-cheese blend—we’re talking melty Gruyère, smoky Gouda, sharp cheddar, and salty Parmesan all coming together to create this ultra-rich, velvety cheese sauce that wraps every noodle in creamy goodness. And don’t even get me started on that smoky flavor—the magic of the smoker adds this deep, woodsy note that pairs perfectly with the delicate seafood, adding layers of complexity you just don’t get from the oven.
To top it all off (literally), there’s the crispy garlic breadcrumb topping that gives each bite that golden, crunchy finish. It’s decadent, cozy, and totally unforgettable—like a seafood lover’s dream baked into a bubbling, cheesy casserole.
🛒 Recipe Ingredient List
🥣 How to make Smoked Macaroni and Cheese with Seafood
Start by giving a whole garlic head the VIP treatment—drizzle it with olive oil, wrap it in foil, and roast it low and slow at 400℉ for about 35-40 minutes. It’ll get all caramelized and buttery, the perfect base for our ultra-savory cheese sauce.
Next, thinly slice some onions and cook them down in butter over medium heat until they’re golden and jammy—think caramelized onion heaven—which takes around 20-30 minutes. Trust me, this step is worth every second.
Boil your favorite pasta until al dente, then rinse it with cold water to stop the cooking and set it aside. We don’t want mushy pasta messing with our masterpiece.
In a big saucepan, melt more butter (of course), then stir in your roasted garlic and caramelized onions. Whisk in a little flour to make a roux, then slowly pour in cream and let it simmer into a velvety, rich cheese sauce base.
Time to bring in the seafood magic. Stir in juicy shrimp, crab meat, shredded cheddar, and nutty Gruyère cheese until everything’s melty, creamy, and irresistible.
Layer pasta and cheesy seafood sauce then top with gouda and more pasta and cheesy seafood sauce. Cover it with parmesan cheese.
Pop the whole pan into your smoker at 240℉ and let it soak up that smoky goodness for about 1.5 hours. This slow smoke gives your mac that signature wood-fired flavor that makes it totally unforgettable.
While it’s doing its thing, sear some scallops until golden, then chop ‘em up. Toast some garlic breadcrumbs in butter until crispy and golden. Once the mac is smoked to perfection, scatter the scallops on top, sprinkle over those buttery breadcrumbs, and toss it back in the smoker for another 15 minutes. Let it rest for 10 minutes before diving in—if you can wait that long.
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Smoked Mac and Cheese With Seafood
Ingredients
Roasted Garlic
- 1 whole head of garlic
- ½ teaspoon extra-virgin olive oil (divided)
Caramelized Onion
- 4 tablespoons butter
- ½ thinly sliced onion
Mac and Cheese
- 1 lb uncooked pasta (16 oz, elbow or cellentani)
- 4 tablespoons butter
- 2 tbsp dijon mustard
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup flour
- 4 cups whole milk (or heavy cream)
- 2 tablespoons paprika
- ¼ pound cooked shrimp (chopped)
- ¼ pound imitation crab (chopped)
- 1 cup sharp cheddar cheese (grated)
- 1 cup gruyere cheese (shredded)
- 1 cup gouda cheese (shredded)
- 1 cup sour cream
- ¼ cup parmesan cheese (grated)
- 2 tablespoons butter
- ¼ pound scallops
Garlic Bread Topping
- 1 cup bread crumbs
- 1 tablespoon butter (melted)
- 2 cloves of garlic (minced)
- ½-1 tablespoon blackened seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat your oven to 425℉. Slice off the top of 1 whole head of garlic to expose the tops of the cloves. Drizzle with ½ teaspoon extra-virgin olive oil, then wrap it tightly in aluminum foil. Roast for about 30 minutes, until the cloves are soft and golden. Let it cool slightly, then squeeze the roasted garlic out of the skins. Chop or mash, and set aside for later use.
- While garlic is roasting, heat a skillet over medium heat with 4 tablespoons butter. Add ½ thinly sliced onion and cook slowly, stirring occasionally, for 20-30 minutes, until they’re deeply browned and sweet.
- Set up your smoker and heat it to 240℉ using your preferred wood.
- When onions are done, boil 1 lb uncooked pasta in salted water for one minute less than the package directions, aiming for a very al dente texture. Be cautious not to overcook, as the pasta will continue to cook for an additional 2 hours in the smoker. Strain and rinse with cold water, then set aside.
- In a large skillet over medium heat, melt 4 tablespoons butter. Add carmalized onions and roasted chopped garlic. Incorporate 2 tbsp dijon mustard, 1 teaspoon salt and ½ teaspoon pepper. Whisk in ¼ cup flour. Continue whisking for 2 minutes. Gradually add 4 cups whole milk, stirring constantly. Bring the mixture to a boil, continuing to cook while whisking constantly. Reduce heat and simmer until the sauce coats the back of a spoon (just slightly thickened). It will dry out some when it smokes so you kind of want it slightly soupy in this step.
- Remove the skillet from the heat and add ¼ pound cooked shrimp, ¼ pound imitation crab, 1 cup sharp cheddar cheese and 1 cup gruyere cheese, stirring until cheese is melted and sauce is smooth.
- Add the cooked pasta and stir to combine
- Spoon half of the macaroni and cheese into the prepared foil pan. Evenly place 1 cup gouda cheese over the mac and cheese. Spread 1 cup sour cream over the gouda. Sprinkle with 2 tablespoons paprika and then top with the remaining macaroni and cheese. Sprinkle with ¼ cup parmesan cheese.
- Smoke uncovered for 1½ hours at 240℉.
- When the macaroni has 25 minutes left, melt 2 tablespoons butter in a skillet. Add ¼ pound scallops and cook for 1-2 minutes per side. Chop and set aside.
- In the same skillet, melt 1 tablespoon butter. Add 2 cloves of garlic and cook for 1 minutes. Add 1 cup bread crumbs, ½ teaspoon salt and ¼ teaspoon pepper and cook until bread crumbs are toasted.
- Stir the scallops into the macaroni. Top with breadcrumb mixture and continue to smoke for another 15 minutes before removing it from the smoker.
- Let the mac and cheese rest for 10 minutes and serve.
Notes
Substitutions
Seafood alternatives: Substitute with smoked salmon, white fish, or even pre-cooked lobster.
Nutrition
FAQs
What wood should I use to smoke mac and cheese?
Apple, cherry, or hickory woods work well to enhance the smoky flavor of this homemade mac and cheese.
Serving Suggestions
When it comes to serving this Smoked Macaroni and Cheese with Seafood, you’ve already got a star on the plate. But a few well-chosen sides can turn it into a full-blown dinner party hit.
I love pairing it with a bright arugula salad tossed in lemon vinaigrette. The peppery greens and citrusy zip cut through all that creamy, cheesy richness like a dream. You could also go for roasted vegetables like asparagus, broccoli, or zucchini. These fresh, simple sides balance out the bold, smoky flavors of the seafood mac.
Want to go big? Add a protein like grilled steak or blackened chicken for a killer surf and turf dinner. The smoky cheese sauce with juicy meat? Absolute heaven. Or keep it cozy and carb-loving with a side of garlic bread, brioche rolls, or a chunk of buttery cornbread—perfect for soaking up every last drop of that decadent cheese sauce.
Now for drinks! If you’re sipping alcohol, go with a crisp white wine like Sauvignon Blanc, Chardonnay, or even a little bubbly Prosecco. These pair beautifully with seafood and help balance the richness of the four-cheese blend. Prefer beer? Try a pilsner, a wheat beer, or a mellow Belgian ale to complement the smoky notes without overpowering the dish.
And for a non-alcoholic option, you can’t go wrong with sparkling lemonade, iced herbal tea, or even a light cucumber mint water. These refreshing drinks cleanse your palate and keep the meal feeling light and breezy—well, as light as something packed with shrimp, crab, scallops, and cheese can be.
Whether you’re serving it for a backyard barbecue, a cozy holiday dinner, or a fancy seafood night at home, this smoked seafood mac and cheese plays well with tons of sides and drinks. It’s indulgent, comforting, and just the right amount of extra.
More Seafood and Pasta Recipes You’ll want to make
If you’re loving the smoky, creamy vibes of this seafood mac, you have to check out my Seafood Stuffed Baked Potatoes. We’re talking baked spuds loaded with juicy shrimp, flaked salmon, flaky white fish, and a smoky cheese sauce that’s basically a hug in potato form. It’s comfort food with a kick—cheesy, cozy, and just a little bit fancy.
Craving pasta? You’ll swoon over my Baked Four Cheese Seafood Fettuccine. This dish is a total showstopper—packed with tender shrimp, rich smoked salmon, and a creamy sauce that clings to every strand of fettuccine. It’s seafood pasta perfection, baked until bubbly and golden on top. Bring your stretchy pants.
Need an appetizer that’ll wow the crowd? My Baked Seafood Dip is your go-to. It blends three cheeses, three kinds of seafood (yes, really), plus pimientos and green onions for a pop of flavor. Serve it with crusty bread or crackers and watch it disappear faster than you can say “pass the dip!”
If you’re in a lemony mood, my Lemon Garlic Baked Salmon brings bright, zesty flavor with minimal effort. For something extra crispy, try the Parmesan Crusted Tilapia—it’s golden, flaky, and totally weeknight-friendly.
And let’s not forget about the pasta party. My Creamy Gorgonzola Pasta with cherry tomatoes and spinach is bold, rich, and surprisingly easy. Or make Boursin Pasta from scratch—a garlicky, herby dream that’s pure magic in a bowl. Oh, and if you haven’t tried Marry Me Chicken, it’s creamy, garlicky, and has been known to inspire actual proposals.
Feeling fall-ish? My Pumpkin Ravioli with Ricotta and Parmesan, drizzled with brown butter sage sauce, is like autumn wrapped in pasta. And for you pesto lovers, the Sun-Dried Tomato Pesto Fettuccine is bursting with bold Mediterranean flavor.
Low-carb but still craving comfort? Try my Low Carb Ricotta Lasagna—it’s cheesy, saucy, and totally satisfying without the pasta. But if you do want the pasta, my classic Ricotta Lasagna brings all the layered goodness you could ever want.
And of course, if you liked this smoked mac and cheese, don’t miss my other cheesy masterpiece: Smoked Macaroni and Cheese with Cheddar, Pepper Jack, Gouda, and Parmesan. It’s ooey, gooey, and loaded with flavor. Basically, if you love cheese, carbs, and seafood, you’re in the right place.
Amazing recipe
I am the recipe creator. If I got a dollar for everytime my husband said “This is so good” I would be a millionaire. Its so creamy and I love a good creamy smoked mac n cheese.