Of course! Seafood Mac and Cheese is the ultimate indulgence, transforming a classic comfort food into a luxurious meal. Here’s a comprehensive guide to making a show-stopping version.
Gourmet Seafood Mac and Cheese
This recipe uses a rich, creamy cheese sauce and a combination of seafood for maximum flavor. The key is to cook the seafood gently to avoid rubberiness.
Yield: 6-8 servings as a main course Prep time: 20 minutes Cook time: 30 minutes Bake time: 20-25 minutes
Ingredients
For the Pasta & Seafood:
· 1 lb (16 oz) short pasta like cavatappi, elbow macaroni, or shells
· 2 tbsp olive oil or butter
· ½ lb (8 oz) raw large shrimp, peeled, deveined, and tails removed
· ½ lb (8 oz) bay scallops (or sea scallops, halved)
· ½ lb (8 oz) lump crab meat (fresh, canned, or frozen-thawed), picked over for shells
· Salt and black pepper to taste
· Old Bay seasoning or Cajun seasoning (optional, but highly recommended)
For the Cheese Sauce:
· 4 tbsp unsalted butter
· ⅓ cup all-purpose flour
· 3 cups whole milk, warmed (microwave for 2 mins)
· 1 cup heavy cream or half-and-half
· 2 cups (8 oz) shredded sharp white cheddar cheese
· 1 ½ cups (6 oz) shredded Gruyère cheese
· 1 cup (4 oz) freshly grated Parmesan cheese, divided
· ½ tsp garlic powder
· ½ tsp smoked paprika (plus more for topping)
· ¼ tsp nutmeg (freshly grated is best)
· Salt and white pepper to taste (white pepper keeps the sauce looking clean)
For the Topping:
· ½ cup Panko breadcrumbs
· 2 tbsp melted butter
· 1 tbsp chopped fresh parsley
· 2 tbsp grated Parmesan cheese
Instructions
- Prep and Cook the Components
· Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
· Cook Pasta: Cook the pasta in a large pot of well-salted water according to package directions for al dente (it will cook more in the oven). Drain and set aside. Do not rinse.
· Cook Seafood: Pat the shrimp and scallops very dry with paper towels. Season lightly with salt, pepper, and a pinch of Old Bay seasoning. Heat 1 tbsp of oil or butter in a large skillet over medium-high heat. Cook the shrimp for 1-2 minutes per side until just pink and opaque. Remove and set aside. Add another tbsp of oil/butter to the skillet and cook the scallops for 1-1.5 minutes per side until golden and just cooked through. Be careful not to overcrowd the pan. Remove and set aside with the shrimp. Gently fold in the crab meat at the end.
- Make the Cheese Sauce (Béchamel Base)
· In a large, heavy-bottomed pot or Dutch oven, melt the 4 tbsp of butter over medium heat.
· Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste (this is a roux). Do not let it brown.
· Gradually pour in the warm milk and heavy cream, whisking constantly to prevent any lumps from forming.
· Bring the mixture to a simmer, stirring frequently, and let it cook for 3-5 minutes until it has thickened enough to coat the back of a spoon.
· Reduce heat to low. Gradually add the shredded cheddar, Gruyère, and ½ cup of the Parmesan cheese, one handful at a time, whisking until completely melted and smooth before adding more.
· Stir in the garlic powder, smoked paprika, nutmeg, salt, and white pepper. Taste and adjust seasoning.
- Combine and Assemble
· Gently Combine: Add the drained al dente pasta to the cheese sauce and stir to coat evenly. Gently fold in the cooked shrimp, scallops, and crab meat. Be careful not to break up the crab lumps.
· Transfer to Dish: Pour the entire mixture into the prepared baking dish and spread it out evenly.
· Make Topping: In a small bowl, mix the Panko breadcrumbs, melted butter, parsley, and the remaining 2 tbsp of Parmesan cheese. Sprinkle this mixture evenly over the top of the mac and cheese.
- Bake and Serve
· Bake for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly around the edges.
· If you want an extra crispy top, broil for the last 1-2 minutes, but watch it closely to prevent burning.
· Let it rest for 10 minutes before serving. This allows the sauce to set slightly for perfect serving.
Pro Tips for the Best Seafood Mac & Cheese:
· Seafood Selection: This is flexible! Use 1.5 lbs of your favorite seafood mix. Lobster chunks, chopped lobster tails, or even flaked cooked salmon are excellent additions or substitutions.
· Don’t Overcook the Seafood: This is the #1 rule. The seafood will spend time in the oven, so it’s crucial to slightly undercook it when searing. It should be just done before going into the sauce.
· Cheese Matters: The combination of sharp cheddar (for flavor), Gruyère (for nutty meltiness), and Parmesan (for saltiness) is perfect. Always shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
· Warm Your Milk: Adding cold milk to a roux is a common cause of lumps. Warming the milk first allows it to incorporate seamlessly into the roux for a silky smooth sauce.
· Make-Ahead: You can assemble the mac and cheese (without the topping) up to a day in advance. Cover and refrigerate. Let it sit at room temperature for 30 minutes, add the topping, and bake. You may need to add 5-10 minutes to the baking time.
Enjoy your incredibly decadent and delicious Seafood Mac and Cheese! It’s perfect for a special occasion or a luxurious weekend dinner.