Macaroni and Cheese is an extremely rich dish, and for that reason I suggest a Chardonnay. The roundness of a Chardonnay that has been aged in some oak will match the full body of the dish. Meanwhile, those tropical Chardonnay flavours will add a bit of zest to the seafood, ensuring that they don’t get lost in the lush cheese flavours.
An acidic Sauvignon Blanc will highlight those seafood flavours even more, but may strip away the cheese flavours a touch too much. For that reason, I would recommend you only use this wine for recipes that aren’t overly cheesy or pair this wine up with Seafood Jambalaya for a more incredible pairing.
Riesling, Viognier and Pinot Grigio are also excellent choices, and are food-friendly enough to go well with this Seafood Macaroni and Cheese. Viognier is an exotic white wine that will harmonize quite nicely with this velvety dish. The creamy texture of a Viognier combined with the fruit bomb aromatics makes this wine a cross between a Sauvignon Blanc and a Chardonnay, meaning it will go amazingly well with both seafood and cheese.
In my mind, red wine is out of the question as they will overpower the seafood component. If you must serve red, Zinfandel, Pinot Noir and Beaujolais will not destroy this meal. for a better match go for a Rosé or a Sparkling Wine, as a red wine will mute out the wonderful seafood flavours.