Description
Savor a rich and creamy seafood mac and cheese, filled with shrimp, crab, and scallops, that brings the taste of the ocean to your dinner table.
Ingredients
- 1 lb (450 g) elbow macaroni or cavatappi
- 1 Tbsp salt (for boiling water)
- 4 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk, warmed
- 1 cup heavy cream
- 2 tsp Dijon mustard
- 1 tsp Old Bay seasoning (or blend of paprika and cayenne)
- 1/2 tsp garlic powder
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded (or Swiss)
- 1/2 cup Parmesan cheese, grated
- 1/2 lb (225 g) shrimp, peeled and deveined
- 1/2 lb (225 g) lump crab meat (or imitation crab)
- 1/2 lb (225 g) scallops, small or halved if large
- 1 Tbsp olive oil or butter
- A pinch of salt and pepper
- 1 cup panko breadcrumbs (optional)
- 2 Tbsp melted butter (optional)
- 2 Tbsp Parmesan cheese for sprinkling on top (optional)
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- Heat the olive oil or butter in a large skillet over medium heat. Add the shrimp and scallops, cooking for 2-3 minutes per side until just opaque. Stir in the lump crab meat, season with salt and pepper, and remove from heat.
- Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in the warmed milk and heavy cream until smooth.
- Stir in the Dijon mustard, Old Bay seasoning, garlic powder, and a pinch of salt and pepper. Simmer gently for about 5 minutes until slightly thickened.
- Remove from heat and stir in the cheddar, Gruyère, and Parmesan cheese until melted and creamy.
- Add the cooked pasta and seafood to the cheese sauce, stirring until fully coated.
- (Optional) Preheat your oven to 375°F (190°C). Transfer the mixture to a buttered 9×13-inch baking dish. Combine panko breadcrumbs with melted butter and Parmesan, then sprinkle over the top. Bake uncovered for 20 minutes until golden and bubbly.
Notes
For best results, warm the milk and cream before adding them to the butter to prevent clumping. Experiment with different cheeses to find your perfect combination.
