Ooh, seafood mac and cheese! That’s a rich and creamy twist on the classic comfort food. Here’s a simple, tasty way to make it:
Ingredients (Serves 4)
For the pasta:
- 8 oz elbow macaroni (or any small pasta)
- 1 tbsp salt (for boiling water)
For the cheese sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole milk works best)
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella or Monterey Jack cheese
- ¼ tsp garlic powder
- ¼ tsp paprika (optional)
- Salt and pepper to taste
For the seafood:
- 8 oz cooked shrimp, scallops, or crab meat (or a mix)
- 1 tbsp olive oil or butter
- 1 clove garlic, minced
- Optional: 1 tsp Old Bay seasoning
For the topping (optional but yummy):
- ½ cup panko breadcrumbs
- 1 tbsp butter
- 2 tbsp grated Parmesan cheese
- 1 tsp parsley (for color)
Instructions
- Cook the pasta:
Boil macaroni in salted water until just al dente. Drain and set aside. - Cook the seafood:
In a pan, heat olive oil or butter. Add garlic and seafood, sauté for 2–3 minutes until just cooked. Season lightly with salt, pepper, and Old Bay if using. Set aside. - Make the cheese sauce:
- Melt butter in a saucepan over medium heat.
- Stir in flour and cook 1–2 minutes to form a roux.
- Gradually whisk in milk until smooth and slightly thickened.
- Reduce heat and stir in cheddar, mozzarella, garlic powder, paprika, salt, and pepper. Keep stirring until melted and creamy.
- Combine pasta and sauce:
Add drained pasta to the cheese sauce. Stir in the cooked seafood gently. - Optional baked topping:
- Preheat oven to 375°F (190°C).
- Mix panko, melted butter, Parmesan, and parsley.
- Spread over the mac and cheese and bake 15–20 minutes until golden and bubbly.
- Serve:
Scoop onto plates, garnish with extra parsley if you like, and enjoy that creamy, cheesy seafood goodness!
If you want, I can also give you a “quick one-pan version” that skips baking and is ready in under 20 minutes. It’s perfect for busy nights.
Do you want me to do that?
