Description
This creamy and decadent Seafood Mac & Cheese combines tender elbow macaroni with a rich blend of sharp cheddar, mozzarella, and Parmesan cheeses, infused with subtle spices and topped with succulent crab meat, shrimp, and bay scallops. Finished with a crispy panko topping and fresh parsley, this comfort dish is perfect for a flavorful main course that satisfies seafood lovers and pasta enthusiasts alike.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni
Seafood
- 1/2 lb lump crab meat (picked over for shells)
- 1/2 lb small shrimp (peeled and deveined)
- 1/2 lb bay scallops
Cheese Sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
Other
- 1 tbsp olive oil
- 1/4 cup chopped fresh parsley
- 1/2 cup panko breadcrumbs (optional for topping)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente. Drain thoroughly and set aside.
- Cook the Seafood: Heat olive oil in a large skillet over medium heat. Add the shrimp and bay scallops, season lightly with salt and pepper, and cook for 3 to 4 minutes until they turn just opaque. Remove from heat and set aside to keep warm.
- Make the Roux and Cheese Sauce: In a large saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute to form a roux without browning. Gradually whisk in the whole milk and heavy cream, continuing to stir until the mixture thickens, about 4 to 5 minutes.
- Add the Cheese and Seasonings: Stir in the shredded sharp cheddar, mozzarella, and grated Parmesan cheeses until melted and smooth. Mix in garlic powder, onion powder, smoked paprika, and season with salt and black pepper to taste.
- Combine Pasta and Seafood with Cheese Sauce: Fold the cooked macaroni, lump crab meat, and the cooked shrimp and scallops gently into the cheese sauce to combine well and heat through evenly.
- Optional Breadcrumb Topping: If using, sprinkle the panko breadcrumbs evenly over the top of the mac and cheese. Place under the broiler for 2 to 3 minutes until the breadcrumbs turn golden brown and crispy. Watch carefully to prevent burning.
- Garnish and Serve: Remove from heat, garnish with chopped fresh parsley, and serve immediately while hot and creamy.
Notes
- Substitute lobster or cooked white fish for any of the seafood to customize the dish.
- For added heat, incorporate a pinch of cayenne pepper or a few dashes of hot sauce into the cheese sauce.
- Ensure seafood is cooked just until opaque to avoid toughness.
- Use whole milk and heavy cream for the creamiest sauce; lower fat alternatives may affect texture.
- Broiling the breadcrumb topping is optional but adds a delightful crunch.
