About This RecipeSeafood Mac and Cheese is a rich and decadent variation of the classic baked pasta dish. It combines a creamy, cheesy sauce and tender pasta with the distinct flavor and texture of seafood, typically shellfish. This dish is often served as a comforting yet elegant main course.Why You’ll Love This RecipeThis recipe offers a satisfying combination of creamy cheese sauce and al dente pasta, enhanced by the savory taste of seafood. It is a hearty and complete meal in one dish. The method involves basic cooking techniques resulting in a consistently creamy sauce and a flavorful, golden-brown topping.Ingredients1 pound elbow macaroni or cavatappi pasta4 tablespoons unsalted butter1/4 cup all-purpose flour3 cups whole milk, warmed8 ounces sharp cheddar cheese, shredded4 ounces Gruyère cheese, shredded4 ounces fontina or Monterey Jack cheese, shredded1/2 teaspoon paprika1/4 teaspoon ground nutmegSalt and black pepper to taste1 pound cooked seafood mix (such as shrimp, lobster, crab, or scallops), chopped if large1/2 cup panko breadcrumbs2 tablespoons grated Parmesan cheese1 tablespoon chopped fresh parsleyStep by Step InstructionsPreheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.While the pasta cooks, melt the butter in a large saucepan or Dutch oven over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.Gradually whisk in the warm milk until the mixture is smooth. Continue to cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.Reduce the heat to low. Gradually add the shredded cheddar, Gruyère, and fontina cheeses, stirring until melted and smooth after each addition.Stir in the paprika, nutmeg, salt, and pepper. Remove the cheese sauce from the heat.Add the drained pasta and the cooked seafood to the cheese sauce. Gently fold until everything is evenly coated.Pour the mixture into the prepared baking dish and spread it into an even layer.In a small bowl, combine the panko breadcrumbs and Parmesan cheese. Sprinkle this mixture evenly over the top of the pasta.Bake for 25-30 minutes, or until the sauce is bubbly and the top is golden brown.Remove from the oven and let it rest for 5-10 minutes before serving. Garnish with chopped parsley.FAQCan I use pre-shredded cheese?It is recommended to shred cheese from a block. Pre-shredded cheese is often coated in anti-caking agents which can prevent a smooth melt in the sauce.Can I make this ahead of time?The dish can be assembled, covered, and refrigerated a day in advance. Add the breadcrumb topping just before baking. You may need to increase the baking time by 5-10 minutes if baking from cold.What seafood works best?Pre-cooked lobster, shrimp, crab, or scallops are common choices. Ensure the seafood is patted dry to prevent excess moisture from thinning the cheese sauce.You Must KnowWarming the milk before adding it to the roux helps prevent a lumpy sauce. The cheese sauce will thicken significantly upon standing and during baking. Allowing the baked mac and cheese to rest before serving helps the sauce set for cleaner portions.Storage TipsLeftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil until warmed through, or in the microwave in individual portions. The pasta may absorb some sauce upon refrigeration; adding a small splash of milk when reheating can help restore creaminess. This dish can be frozen for up to 2 months, though the texture of the pasta and sauce may change slightly upon thawing and reheating.
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