Baked Seafood Macaroni and Cheese
A decadent blend of tender shellfish folded into creamy, cheese-laden pasta, this oven-baked seafood macaroni and cheese delivers a luxurious spin on a classic comfort dish. Finished with a crisp, golden topping, it’s the perfect indulgent centerpiece for any special me
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Servings: 6
Ingredients
For the pasta base:
- 1 tablespoon kosher salt for seasoning pasta water
- 1 pound approximately 450 g elbow macaroni or cavatappi noodles
For the seafood blend:
- ½ pound 225 g large shrimp, peeled and deveined
- ½ pound 225 g sea scallops, halved if oversized
- ½ pound 225 g lump crabmeat or imitation crab
- 1 tablespoon butter or olive oil
- A light sprinkle of salt and ground black pepper
For the cheese sauce:
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 cups whole milk gently heated
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 1 teaspoon Old Bay seasoning or substitute with paprika plus a dash of cayenne
- ½ teaspoon garlic powder
- ½ teaspoon fine salt or to taste
- ¼ teaspoon freshly ground black pepper
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Gruyère cheese or Swiss as an alternative
- ½ cup finely grated Parmesan
Optional crunchy topping:
- 1 cup panko-style breadcrumbs
- 2 tablespoons melted butter
- 2 tablespoons Parmesan cheese grated
Instructions
Cook the pasta:
- Bring a large pot of water to a rolling boil, seasoning it generously with salt. Add the macaroni and boil until al dente, following the package timing. Drain thoroughly and set aside.
Sauté the seafood:
- Warm olive oil or butter in a sizable skillet over medium heat. Add the shrimp and scallops, cooking each side for about 2 to 3 minutes until just opaque and cooked through. Gently fold in the crabmeat and season with a small pinch of salt and pepper. Remove the skillet from the heat and set aside.
Prepare the cheese sauce:
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and stir continuously for 1 to 2 minutes to form a roux. Gradually pour in the warmed milk and cream, whisking until smooth and well combined.
- Incorporate the Dijon mustard, Old Bay seasoning, garlic powder, salt, and pepper. Let the mixture simmer gently for roughly 5 minutes, or until slightly thickened. Take the sauce off the heat and stir in the cheddar, Gruyère, and Parmesan until fully melted and creamy.
Combine ingredients:
- Fold the cooked pasta and sautéed seafood into the cheese sauce, ensuring each piece is evenly coated.
Bake (optional):
- Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish and pour the seafood mac and cheese mixture into it. In a small bowl, mix the panko crumbs with the melted butter and Parmesan. Sprinkle this topping evenly over the pasta.
- Place the dish in the oven and bake uncovered for 20 minutes, or until the top is golden and bubbling.
Notes
For a richer flavor, substitute part of the milk with half-and-half or add a dash of hot sauce for subtle heat. Use fresh seafood when possible for best texture and flavor.