Name: Seafood Mac and Cheese
Yield: 6
Ingredients: 1 lb elbow macaroni, or cavatappi; 1 tablespoon salt, for boiling water; 4 tablespoon unsalted butter; 1/4 cup all-purpose flour; 4 cups whole milk, warmed; 1 cup heavy cream; 2 teaspoon Dijon mustard; 1 teaspoon Old Bay seasoning, or paprika + pinch cayenne; 1/2 teaspoon garlic powder; 1/2 teaspoon salt, adjust to taste; 1/4 teaspoon black pepper; 2 cups sharp cheddar cheese, shredded; 1 cup Gruyere 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, small, or cut in half if large; 1 tablespoon olive oil, or butter; pinch salt & pepper; 1 cup panko breadcrumbs; 2 tablespoon butter, melted; 2 tablespoon Parmesan cheese

Ingredients

Scale

For the pasta
1 lb elbow macaroni, or cavatappi
1 tablespoon salt, for boiling water

For the cheese sauce
4 tablespoon unsalted butter
1/4 cup all-purpose flour
4 cups whole milk, warmed
1 cup heavy cream
2 teaspoon Dijon mustard
1 teaspoon Old Bay seasoning, or paprika + pinch cayenne
1/2 teaspoon garlic powder
1/2 teaspoon salt, adjust to taste
1/4 teaspoon black pepper
2 cups sharp cheddar cheese, shredded
1 cup Gruyere cheese, shredded (or Swiss)
1/2 cup Parmesan cheese, grated

For the seafood
1/2 lb shrimp, peeled and deveined
1/2 lb lump crab meat, or imitation crab
1/2 lb scallops, small, or cut in half if large
1 tablespoon olive oil, or butter
pinch salt & pepper

Optional topping
1 cup panko breadcrumbs
2 tablespoon butter, melted
2 tablespoon Parmesan cheese

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Instructions

Cook the pasta
1-Bring a large pot of salted water: Bring a large pot of salted water to boil. Cook pasta until al dente according to package directions. Drain and set aside.

Cook the seafood
2-In a large skillet, heat olive oil: In a large skillet, heat olive oil or butter over medium heat. Add shrimp and scallops, cooking 2-3 minutes per side until just opaque. Stir in crab gently. Season lightly with salt and pepper. Remove from heat.

Make the cheese sauce
3-In a large saucepan, melt butter over: In a large saucepan, melt butter over medium heat. Whisk in flour and cook 1-2 minutes to form a roux. Slowly whisk in warm milk and cream until smooth. Stir in Dijon, Old Bay, garlic powder, salt, and pepper.
4-Simmer gently until slightly thickened, about 5: Simmer gently until slightly thickened, about 5 minutes. Remove from heat and stir in cheddar, Gruyere, and Parmesan until melted and creamy.

Combine
5-Add cooked pasta and seafood to the: Add cooked pasta and seafood to the cheese sauce. Stir until everything is coated.

Bake (optional)
6-Preheat oven to 375°F (190°C): Preheat oven to 375°F (190°C). Transfer mixture to a buttered 9×13-inch baking dish. Mix panko with melted butter and Parmesan, sprinkle over the top. Bake uncovered 20 minutes, until golden and bubbly.

Last Step:

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Notes

Preparation: 15 min. Cooking: 30 min. Allow time for every resting, cooling and chilling step in the instructions.

Method: stovetop