Seafood Mac and Cheese

Ingredients

• 12 oz elbow macaroni (or other short pasta)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk (warm)
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1 1/2 cups shredded sharp white cheddar
• 1 cup shredded Gruyère cheese
• Salt and black pepper, to taste
• 1/2 lb medium shrimp, peeled and deveined
• 1/2 lb lump crab meat (drained and picked over for shells)
• Optional: 1/2 cup bay scallops
• 1/2 cup panko breadcrumbs
• 1 tbsp olive oil or melted butter (for topping)
• Optional: pinch of cayenne pepper or Old Bay seasoning

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. 2

   Cook the pasta in salted boiling water until al dente. Drain and set aside.

3. 3

   In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.

4. 4

   Gradually whisk in the warm milk until smooth. Let simmer for 3-5 minutes, stirring constantly, until thickened.

5. 5

   Add the Dijon mustard, garlic, salt, pepper, and optional cayenne or Old Bay. Stir to combine.

6. 6

   Reduce heat to low and mix in the shredded cheddar and Gruyère. Stir until melted and smooth.

7. 7

   Gently fold in the shrimp and crab (and scallops, if using). If seafood is raw, it will finish cooking in the oven.

8. 8

   Add the cooked pasta and gently stir everything together until evenly coated.

9. 9

   Pour the mixture into the prepared baking dish. In a small bowl, mix panko with olive oil or melted butter and sprinkle on top.

10. 10

    Bake for 20–25 minutes until golden brown and bubbling. Let sit 5 minutes before serving.