Description
A comforting seafood mac and cheese that combines shrimp, scallops, and crab in a creamy cheese sauce.
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 paprika + pinch 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 cut in half if large)
- 1 Tbsp olive oil or butter
- Pinch of salt & pepper
- 1 cup panko breadcrumbs (optional)
- 2 Tbsp butter (melted, optional)
- 2 Tbsp Parmesan cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Drain and set aside.
- Heat 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 crab gently. Season lightly with salt and pepper before removing from heat.
- Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in the warm milk and cream until smooth. Stir in the Dijon, Old Bay seasoning, garlic powder, salt, and pepper.
- Simmer gently until the sauce thickens slightly, about 5 minutes. Remove from heat and stir in the cheddar, Gruyère, and Parmesan until melted and creamy.
- Add the cooked pasta and seafood to the cheese sauce. Stir until everything is coated.
- Preheat the oven to 375°F (190°C) if you are choosing to bake. Transfer the mixture to a buttered 9×13-inch baking dish. Mix panko with melted butter and Parmesan and sprinkle over the top. Bake uncovered for 20 minutes, until golden and bubbly.
Notes
For best results, ensure seafood is fresh and avoid overcooking to maintain tenderness.
