Welcome to the ultimate guide for crafting a truly unforgettable culinary masterpiece: Creamy Baked Seafood Mac and Cheese. This luxurious dish transforms classic comfort food into an elegant, satisfying experience, featuring tender crab, succulent shrimp, and perfectly cooked macaroni pasta bathed in a rich, velvety cheese sauce. Whether you’re planning a special occasion spread, a lavish weeknight meal, or simply craving something extraordinary, this cheesy casserole is designed to impress and delight. With a touch of Old Bay Seasoning and a hint of Cajun spices, each spoonful delivers an explosion of flavor that will leave you wanting more.
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Macaroni and cheese is a beloved staple, but adding seafood elevates it to an entirely new level. This recipe takes my classic mac and cheese foundation and infuses it with generous portions of premium crab and shrimp. I’ve also introduced a few subtle variations to ensure the sauce is exceptionally creamy, and enhanced the seasoning profile with a bold kick, making every bite a decadent pleasure. Let’s dive into how you can create this show-stopping dish in your own kitchen.
Table of Contents
What Cheese to Choose for Seafood Mac and Cheese
The foundation of any exceptional mac and cheese is, of course, the cheese! While you have the freedom to mix and match your favorites, some cheeses are particularly well-suited for this decadent seafood variation. For an undeniable classic flavor, sharp cheddar is a must-have. I typically gravitate towards sharp cheddar for its robust, tangy profile that stands up beautifully to the richness of seafood. Complementing this, Parmesan Reggiano adds a salty, umami depth, and mozzarella contributes an incredible, satisfying cheese pull and additional creaminess.
Beyond these staples, consider experimenting with other delightful cheeses:
- White Cheddar: Offers a milder, yet equally creamy and sharp flavor.
- Fontina: Known for its exceptional melting qualities, providing a super soft and smooth texture.
- Gouda: Brings a sweet, nutty, and slightly buttery taste that pairs wonderfully with seafood.
- Romano: Similar to Parmesan but with a sharper, saltier kick.
- Muenster: A semi-soft cheese that melts beautifully and has a mild, buttery flavor.
A Critical Tip for Superior Creaminess: Always Shred Your Own Cheese! This step cannot be overstated. Pre-shredded cheeses are often coated with preservatives and anti-caking agents like potato starch. While these additives prevent clumping in the bag, they hinder proper melting, resulting in a grainy, less creamy sauce. Investing in a block of cheese and a food processor or a good old-fashioned grater will make a significant difference in the final texture and taste of your dish.
When selecting cheddar, you’ll encounter options like mild, medium, sharp, and extra sharp. The primary difference lies in their aging process: the longer cheddar ages, the more pronounced and intense its flavor becomes.
- Mild Cheddar: Aged for 2 to 3 months, it boasts a subtle, creamy taste.
- Medium Cheddar: Offers a bit more flavor than mild, but without the distinctive “bite” of sharp cheddar.
- Sharp Cheddar: Aged longer, developing a distinct and prominent tangy flavor. This is typically my preferred choice for mac and cheese.
- Extra Sharp Cheddar: Aged for up to a year, offering a very intense, pungent taste. While fantastic for wine pairings or Charcuterie Cheese Boards, I usually reserve it for those purposes rather than cooking, as its strong flavor can sometimes overpower other ingredients in a dish like this.
Considering all these factors, sharp cheddar remains my top recommendation for achieving the perfect balance of flavor and creaminess in this seafood mac and cheese.
Selecting the Perfect Seafood
The beauty of this recipe lies in its versatility. While my go-to combination for this dish is succulent shrimp and rich jumbo lump crab, you can truly customize the seafood to your liking. Imagine adding sweet, tender scallops, delicate lobster meat, or even savory mussels for an even more luxurious experience. Feel free to use whatever seafood you enjoy most or what is readily available and fresh.
Best Shrimp for Seafood Mac and Cheese
Navigating the shrimp selection at your local grocery store can be a bit overwhelming, with options ranging from raw, pre-cooked, frozen, deveined, tails on, or tails off. For the absolute best flavor and texture in your seafood mac and cheese, I strongly recommend using raw shrimp.
Why Raw Shrimp is Superior: Pre-cooked shrimp often sacrifices taste and texture due to being cooked twice—once before packaging and again in your recipe. This typically results in rubbery, overcooked shrimp. Raw shrimp, on the other hand, cooks quickly (in just a few minutes) and maintains its tender, juicy texture when prepared correctly.
To Devein or Not to Devein? I always prefer to buy shrimp that has already been deveined. The “vein” running along the back of the shrimp is actually its digestive tract, and while not harmful, it can sometimes contain grit or simply be unappetizing. If you purchase shrimp with the vein intact, you can easily remove it by making a shallow slit along the back with a sharp paring knife and lifting it out with the knife tip.
Size Matters: Opt for large or jumbo shrimp for this recipe. Smaller “baby” shrimp are generally better suited for lighter dishes like salads or soups, whereas larger shrimp provide a more substantial and satisfying bite in a hearty casserole.
Using Frozen Shrimp? Thawing Tips
Absolutely, frozen raw shrimp can be a convenient and equally delicious option, provided it’s thawed properly. The key is to avoid cooking it directly from frozen, as this can lead to uneven cooking and a less desirable texture. To thaw frozen shrimp quickly and safely, place it in a bowl of cold water for about 20 minutes. Ensure the shrimp is fully submerged. Once thawed, pat it dry with paper towels before cooking to achieve a better sear and prevent excess moisture from diluting your flavors.
Shrimp Tails: On or Off?
This is entirely a matter of personal preference. Leaving the tails on can enhance the visual appeal of the dish, giving the shrimp a beautiful, natural curve that looks great for presentation. However, for sheer eating convenience, removing the tails before cooking is often preferred, allowing for uninterrupted enjoyment of every cheesy, seafood-laden bite. For this baked mac and cheese, where the shrimp is mixed throughout, I typically remove the tails for easier serving and eating, but the choice is yours!
Choosing the Right Crab Meat
For this recipe, I highly recommend using quality lump crab meat. You can typically find it in the refrigerated seafood section of your grocery store, often packaged in plastic tubs or cans. Lump crab meat consists of large, delicate pieces with a sweet, rich flavor that truly shines in this dish.
Some people opt for imitation crab meat, sometimes referred to as “krab” meat, due to its availability and lower cost. It’s important to understand that imitation crab is a processed fish product, primarily made from surimi (a paste of deboned and minced fish, usually pollock) that has been flavored and shaped to resemble crab. While it is seafood-based, it does not contain actual crab, though crab extract might be added for flavor. While you can certainly use imitation crab if you wish, for an authentic and superior flavor experience, I strongly encourage using real lump crab meat. The difference in taste and texture is significant and worth the investment for a truly gourmet dish.
How to Prepare Your Seafood
The key to perfect seafood in this mac and cheese is quick and flavorful cooking. My favorite method involves a simple sauté in melted butter, seasoned with the iconic Old Bay Seasoning. Old Bay has been a staple in my family for generations, and for good reason—its unique blend of spices perfectly complements shellfish like crab, shrimp, and lobster. However, feel free to use your preferred seafood seasoning blend if Old Bay isn’t your favorite.
In a hot pan, melt a tablespoon of butter. Add your thawed and patted-dry shrimp, along with the Old Bay (and Cajun spices, if using). Sauté for just 3-4 minutes, or until the shrimp turns pink and opaque and is cooked through. Overcooking shrimp will make it tough and rubbery, so keep a close eye on it. Once the shrimp is cooked, gently fold in the lump crab meat, which is already cooked and only needs to be warmed through. Remove the seafood from the heat immediately, ensuring it stays in the flavorful butter sauce, which will later be added to the mac and cheese for an extra layer of taste.
Ideal Pasta Shapes for Mac and Cheese
While elbow macaroni is the traditional choice for mac and cheese, don’t limit yourself! The best pasta shapes for this dish are those with plenty of nooks and crannies to capture and hold onto that glorious, creamy cheese sauce. My personal favorite alternative is cellentani pasta. Its corkscrew shape and ridged surface are absolutely perfect for cradling the rich sauce and seafood pieces, ensuring every bite is packed with flavor.
Other excellent pasta choices include:
- Shells (Conchiglie): Their concave shape is ideal for scooping up sauce and small bits of crab.
- Cavatappi: Similar to cellentani, these corkscrew tubes offer great texture and sauce-holding capability.
- Penne or Ziti: While simpler, their tubular shape can still capture a good amount of sauce.
- Rotini: Another spiral pasta that excels at trapping creamy sauces.
Regardless of your choice, ensure you cook the pasta al dente (to the tooth) according to package directions. It will finish cooking in the oven, and slightly undercooking it initially prevents it from becoming mushy in the baked casserole.
Crafting the Ultimate Creamy Cheese Sauce
The cheese sauce is the heart and soul of any mac and cheese, and in this seafood version, it needs to be exceptionally rich and flavorful. A truly great cheese sauce begins with a perfect roux.
Building Your Roux: A roux is a fundamental thickening agent made by cooking equal parts butter and flour together. It forms the base of your sauce, providing both thickness and a subtle nutty flavor. To make it, melt butter in a saucepan, then gradually whisk in the flour until a smooth paste forms. Cook this mixture for a minute or two, stirring constantly, to cook out the raw flour taste without letting it brown excessively (unless you desire a darker, nuttier roux for a different dish, which isn’t ideal here). A light, golden roux is what you’re aiming for.
Creating the Velvety Sauce: Once your roux is ready, slowly whisk in milk and heavy whipping cream. The combination of milk (for body) and heavy cream (for decadent richness) creates an incredibly smooth and luxurious base. Continue to whisk gently over medium heat until the mixture begins to thicken. Then, it’s time for the star ingredient: the cheese. Add your freshly shredded cheeses in stages, stirring constantly until they melt into a smooth, homogeneous sauce. Don’t rush this process; low and slow heat is key to preventing the cheese from seizing or becoming oily.
For an extra boost of creaminess, this recipe includes cream cheese. It melts beautifully into the sauce, contributing to an unbelievably smooth and stable texture that reheats wonderfully. Finally, season your sauce generously with onion powder, salt, and pepper. This is a crucial step! The cheese sauce is the primary source of flavor for the entire dish, so taste it as you go and adjust the seasonings until it’s perfectly balanced and absolutely delicious.
Step-by-Step Guide to Creamy Baked Seafood Mac and Cheese
Creating this decadent dish is a straightforward process when broken down into manageable steps. For precise measurements and a detailed recipe card, please refer to the bottom of this post. Here’s an overview of the process:
- Prepare the Pasta: Cook your chosen macaroni pasta in a large pot of salted boiling water according to package instructions until al dente. Drain thoroughly and rinse with cold water to stop the cooking process and prevent stickiness. Set aside.
- Sauté the Seafood: In a skillet over medium-high heat, melt 1 tablespoon of butter. Add the peeled, deveined, and cut shrimp along with Old Bay and Cajun seasoning (if using). Cook for 3-4 minutes until the shrimp is pink and opaque. Gently fold in the lump crab meat just to warm it through. Remove from heat and keep the seafood in its flavorful butter sauce.
- Make the Cheese Sauce: In a separate saucepan over medium heat, melt 4 tablespoons of butter. Gradually whisk in 3 tablespoons of flour to create a smooth roux. Cook for 1-2 minutes. Slowly add milk and heavy whipping cream, whisking constantly until the mixture thickens. Stir in half of your shredded cheeses and the cream cheese (if using) until melted and smooth. Season with onion powder, salt, and pepper to taste, adjusting as needed.
- Combine and Layer: Return the cooked pasta to its large pot. Pour the creamy cheese sauce over the pasta and stir until every piece is coated. Gently fold in the sautéed seafood, along with any butter sauce from the skillet. Taste again and adjust seasonings if necessary.
- Bake to Perfection: Lightly spray a 9×13 inch baking dish (or an 8×8 for a thicker casserole) with cooking spray. Begin layering the mac and cheese: start with a layer of the pasta and seafood mixture, then sprinkle generously with the remaining shredded cheese. Repeat with another layer of pasta and seafood, topped with the final layer of cheese. For deeper dishes, place the baking dish on a sheet pan to catch any potential drips.
- Bake: Bake in a preheated oven at 375°F (190°C) for 25-45 minutes. The baking time will vary based on your oven and desired crust. Look for bubbling cheese and a beautiful deep golden-brown crust on top for optimal flavor and texture.
- Cool and Serve: Allow the mac and cheese to cool for a few minutes before serving. This helps the sauce set slightly, preventing it from being too runny and ensuring cleaner servings.
The Best Baking Dish for Mac and Cheese
The choice of baking dish can significantly impact the final texture of your baked mac and cheese. While a standard 9×13 inch rectangular dish is frequently used and works wonderfully for serving a crowd, I sometimes opt for an 8×8 inch dish. With an 8×8 dish, you’ll create a much thicker, taller casserole, which leads to a dramatic, bubbling effect as it bakes, with delicious cheesy edges that sometimes ooze over. If you choose this option, always place the dish on a sheet pan to prevent any liquid from dripping into your oven.
When it comes to materials, I generally prefer ceramic baking dishes over glass. Ceramic tends to regulate heat more evenly, which helps the mac and cheese bake uniformly without the top drying out too quickly, a common issue I’ve noticed with glass dishes. This even heat distribution contributes to a consistently creamy interior and a perfectly golden crust.
For those who enjoy a rustic touch, baking your seafood mac and cheese in a cast-iron skillet is another excellent option. Cast iron retains heat exceptionally well, leading to a fantastic, crispy crust on the bottom and sides, adding another layer of texture to this already delightful dish.
Creative Substitutions and Add-In Ideas
While this Creamy Baked Seafood Mac and Cheese is perfect as is, it also serves as an excellent canvas for customization. Feel free to experiment with these delicious additions to make the dish truly your own:
- Bacon: Crumbled crispy bacon adds a smoky, salty crunch that contrasts beautifully with the creamy cheese and tender seafood. Mix it into the pasta and cheese mixture, or sprinkle on top before baking.
- Chicken: For those who love a surf-and-turf combination, shredded cooked chicken (rotisserie chicken works great!) can be added alongside the seafood or as a primary protein.
- Lobster: Elevate the dish even further by incorporating chunks of sweet, succulent lobster meat. You can cook it similarly to the shrimp, or simply add pre-cooked lobster meat to the sauce.
- Caramelized Onions: The deep, sweet, and savory flavor of slow-cooked caramelized onions adds an incredible depth to the cheese sauce. Sauté them until golden brown before starting your roux.
- Vegetables: Boost the nutrient content and add vibrant colors with additions like sautéed spinach, finely diced bell peppers, or even roasted asparagus tips.
- Hot Sauce/Spices: For an extra kick, a dash of your favorite hot sauce or a pinch more cayenne pepper can really awaken the flavors.
- Different Seafood Mixes: Consider a medley of fish like flaky cod or salmon, cut into small pieces and gently cooked, for a different oceanic profile.
Make-Ahead, Storage, and Reheating Tips
Planning ahead for meals is always a good idea, but with creamy, cheesy casseroles, there are a few considerations to keep in mind to maintain optimal texture and flavor.
Can You Make Seafood Mac and Cheese Ahead?
While technically possible, I generally advise against making this dish entirely ahead the night before, especially if you’re aiming for that fresh, gooey, irresistible texture. Mac and cheese is truly at its best when served fresh, straight from the oven, with the cheese still soft and bubbling. If you need to prepare it for a crowd and serve it shortly after baking, you can keep it warm in the oven on a low setting (around 170°F/75°C), tightly covered with foil, for up to an hour. However, preparing the components (cooking pasta, sautéing seafood, shredding cheese) can certainly be done in advance, then assembled and baked just before serving for the best results. Assembled but unbaked mac and cheese tends to stiffen and alter the cheese’s texture once it hits the air, which is why I don’t recommend prepping it completely in advance to bake later.
How to Store Leftover Seafood Mac and Cheese
Should you be lucky enough to have leftovers, they can be stored in the refrigerator. Transfer the cooled mac and cheese to an airtight container and refrigerate for up to 3-4 days. Ensure it’s tightly covered to prevent it from drying out or absorbing other refrigerator odors.
Reheating for Best Flavor and Texture
Reheating mac and cheese can be tricky, as you want to restore its creamy goodness without drying it out. My preferred method for reheating individual portions is the air fryer. Preheat your air fryer to 350°F (175°C) and heat for 4-5 minutes, or until thoroughly warm and slightly crispy on top. This method helps maintain a good texture.
Alternatively, you can reheat it in a conventional oven at the same temperature (350°F/175°C). Cover the dish with foil to prevent drying, and heat until warmed through, usually about 15-20 minutes for a single serving or longer for a larger portion. While the microwave is a convenient option, I find it can sometimes result in a less desirable texture, making the cheese rubbery or the pasta mushy. If using a microwave, reheat in short bursts, stirring occasionally, and consider adding a splash of milk to help restore creaminess.
Freezing Seafood Mac and Cheese
Freezing leftovers is a great way to extend the life of your dish, and I often freeze mine. When ready to enjoy, defrost the frozen mac and cheese in the refrigerator overnight. Then, reheat using one of the methods above. Be aware that dishes containing dairy, when frozen and reheated, can sometimes experience some separation or a slight change in texture. If this bothers you, freezing might not be your preferred method. However, for convenience, it’s a perfectly acceptable option, especially if you’re reheating in an air fryer or oven to crisp up the edges.
What to Serve with Seafood Mac and Cheese
This rich and flavorful Creamy Baked Seafood Mac and Cheese is substantial enough to be a meal on its own, but it also pairs wonderfully with a variety of side dishes. Consider complementing its decadent flavors with something fresh or a classic Southern comfort food. Here are some excellent pairing ideas:
- Southern Smothered Chicken
- Smoked Lobster Tail
- Baked Crab Legs
- Southern Style Green Beans
- Smothered Turkey Wings
- Southern Baked Ham With Pineapple
- Southern Mustard Greens
- Southern Candied Sweet Potatoes
- Okra and Tomatoes
- Southern Potato Salad
- Southern Sweet Potato Casserole
- Stuffed Turkey Legs
- Shrimp Crab Quiche
- Seafood Pot Pie
- A light, crisp green salad with a vinaigrette dressing to cut through the richness.
- Garlic bread or crusty artisan bread for soaking up any leftover sauce.
More Delicious Mac and Cheese and Pasta Recipes
If you’ve fallen in love with this creamy seafood mac and cheese, you’ll be thrilled to explore more of my favorite comfort food creations. From classic baked versions to innovative stovetop dishes, there’s a pasta recipe for every craving:
- Southern Soul Food Baked Mac and Cheese
- Simple Stovetop Mac and Cheese
- Smoked Mac and Cheese
- Lobster Mac and Cheese
- Bacon Gouda Mac and Cheese
- Slow Cooker Chili Mac and Cheese
- Seafood Stuffed Pasta Shells
- Southern Chicken Spaghetti
- Creamy Lemon Chicken Pasta
- Cheesy Taco Pasta
- Chicken Mac and Cheese
Other Recipes You Will Love
- Dry Rub Chicken Wings
- Hawaiian Bread Sliders
- Recipe for Fried Cornbread
- Best Baked Spaghetti Recipe
- Louisiana Shrimp and Grits Recipe
- Best Collard Greens Recipe
- How To Make Mango Habanero Wings
- Traeger Smoked Chicken Breast
- Beer Can Smoked Chicken
Creamy Baked Seafood Mac and Cheese Recipe
By Brandi Crawford
This Creamy Baked Seafood Mac and Cheese recipe features a delightful blend of crab, shrimp, and macaroni pasta. It’s the quintessential cheesy casserole, perfect for elevating any meal or gathering. The addition of Old Bay Seasoning and Cajun spices provides an incredible depth of flavor and an extra kick!
Rating: 5 out of 5 stars based on 6 votes.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Course: Dinner, Lunch
Cuisine: American
Servings: 10 servings
Calories: 521 kcal
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Equipment Needed
- Ceramic Baking Dish
- Food Processor (for shredding cheese)
- Colander
- Large Pot
- Skillet or Saucepan
- Whisk
Ingredients for Seafood Mac and Cheese
- 1 pound elbow macaroni or cellentani pasta
- 5 tablespoons butter (divided: 4 tablespoons for cheese sauce, 1 tablespoon for seafood)
- 8 oz lump crab meat
- 1 pound raw shrimp (peeled, deveined, sliced into 1-inch chunks)
- 1 teaspoon Old Bay Seasoning (or your preferred seafood seasoning)
- 1 teaspoon Cajun Seasoning (optional, for an additional kick)
- 3 tablespoons all-purpose flour
- 2-3 cups milk (start with 2 cups, add more if pasta appears too dry)
- 1 cup heavy whipping cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup shredded Parmigiano Reggiano cheese
- 4 ounces cream cheese (optional, for extra creamy mac)
- ½ teaspoon onion powder
- Salt and black pepper to taste
- Cooking spray
Detailed Instructions
- Preheat your oven to 375°F (190°C).
Preparing the Pasta
- Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente.
- Drain the macaroni thoroughly and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
Sautéing the Seafood to Perfection
- Heat a skillet or saucepan over medium-high heat. Add 1 tablespoon of butter. Once melted, add the raw shrimp along with Old Bay seasoning and optional Cajun seasoning.
- Cook the shrimp for 3-4 minutes, turning once, until it’s pink and cooked through. Be careful not to overcook. Gently fold in the lump crab meat, just to warm it through. Remove the skillet from the heat, keeping the seafood in the butter sauce.
Making the Rich Cheese Sauce
- Heat a clean skillet or saucepan over medium heat. Add the remaining 4 tablespoons of butter and allow it to melt completely.
- Once the butter is melted, gradually add the flour, whisking constantly to create a smooth roux. Add the flour in stages to prevent any clumps. Continue whisking for 1-2 minutes to cook out the raw flour taste.
- Slowly pour in the milk and heavy whipping cream, whisking continuously until the mixture thickens and is smooth.
- Add half of the shredded cheddar, mozzarella, and Parmigiano Reggiano cheeses, along with the 4 ounces of cream cheese (if using). Stir until the cheeses are mostly melted into a smooth sauce. The cream cheese doesn’t need to be completely melted at this stage; it will finish melting during baking.
- Stir in the onion powder, salt, and pepper to taste. It’s important to taste and adjust seasonings here, as this sauce dictates the overall flavor of your mac and cheese.
- Return the cooked pasta to the large pot. Pour the prepared cheese sauce over the pasta and stir until every piece is fully coated.
- Add the sautéed seafood and the flavorful butter sauce from the skillet to the pasta mixture. Stir gently to combine. Taste the mixture again and add any additional spices, salt, or pepper if desired.
Assembling and Baking the Mac and Cheese
- Lightly spray a 9×13 inch baking pan with cooking spray.
- Begin layering the mac and cheese. Start with a layer of the pasta and seafood mixture, then generously sprinkle with some of the remaining shredded cheese.
- Add another layer of pasta and seafood, followed by the final layer of shredded cheese. If your baking dish is piled high, place it on a sheet pan before baking to catch any potential drips.
- Bake in the preheated oven for 25-45 minutes, or until the cheese is beautifully melted and bubbly. For an extra crispy and deep golden-brown crust on top, which I highly recommend, you may need to bake it a bit longer. Adjust baking time based on your oven and personal preference.
- Allow the baked seafood mac and cheese to cool for a few minutes before serving. This allows the sauce to set slightly, ensuring a more cohesive and less runny dish.
Recipe Notes and Pro Tips
- Feel free to substitute any combination of your favorite cheeses in this recipe. Just make sure they are good melting cheeses.
- Always shred your own cheese from blocks! Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly, resulting in a less creamy dish. Using a food processor can make this task quick and easy.
- For an even richer and cheesier dish, don’t hesitate to add an extra 1 to 1½ cups of shredded cheddar cheese directly into the cheese sauce, making it extra thick and luxurious.
- If you opt for smaller “baby” shrimp, you likely won’t need to slice them into chunks.
- You can use any type of milk you prefer in the recipe, from whole milk for richness to 2% for a lighter touch.
- I often use a 9×13 rectangular dish, but an 8×8 dish will give you a taller, more dramatic casserole with beautifully bubbly, oozing sides. If using an 8×8, always place it on a sheet pan to catch any potential overflow.
- For baking dishes, ceramic is often preferred over glass because it regulates heat better, preventing the top of the mac and cheese from drying out too quickly.
- A cast-iron skillet can also be used for baking, providing a fantastic crispy crust.
- While you can keep it warm, making this dish entirely ahead for a crowd is not recommended for optimal texture. It’s best served fresh while the cheese is still soft and gooey. If keeping warm, cover tightly with foil in a low oven.
- Do not prep the entire dish in advance to cook later, as the cheese mixture will stiffen when exposed to air, affecting its final texture.
Nutrition Information
Serving: 1 serving
Calories: 521 kcal
Carbohydrates: 37g
Protein: 23g
Fat: 32g
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.