Name: Seafood Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb elbow macaroni (or cavatappi); 1 Tbsp salt; 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; 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 shrimp, peeled and deveined; 1/2 lb lump crab meat (or imitation crab); 1/2 lb scallops; 1 Tbsp olive oil or butter; Pinch of salt & pepper; 1 cup panko breadcrumbs (optional); 2 Tbsp melted butter (optional); 2 Tbsp Parmesan cheese (optional)

Description

A rich and creamy seafood mac and cheese combining tender pasta, succulent shrimp, crab meat, and scallops for a delightful dish.

Ingredients

1 lb elbow macaroni (or cavatappi)
1 Tbsp salt
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
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 shrimp, peeled and deveined
1/2 lb lump crab meat (or imitation crab)
1/2 lb scallops
1 Tbsp olive oil or butter
Pinch of salt & pepper
1 cup panko breadcrumbs (optional)
2 Tbsp melted butter (optional)
2 Tbsp Parmesan cheese (optional)

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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.
In a large skillet, heat the olive oil or butter 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, and remove from heat.
In a large saucepan, melt the butter 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 the sauce gently until thickened 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, stirring until everything is well coated.
(Optional) Preheat the oven to 375°F (190°C). 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 or until golden and bubbly.

Notes

Serve in individual ramekins or a rustic dish with fresh herbs on top. Pair with salads or garlic bread.