Seafood Mac and Cheese
Seafood gets a comforting twist in this creamy and cheesy Seafood Mac and Cheese topped with crunchy buttery bread crumbs.
Servings 8
Ingredients
- 1 (16 ounce) package elbow macaroni cooked 2 minutes less than al dente, drained and rinsed with cold water
- 7 tablespoons butter divided
- ¾ pound medium shrimp peeled, deveined and chopped into ½ inch pieces
- ½ cup Italian seasoned panko bread crumbs
- 1 cup diced yellow onion
- 2 teaspoons minced fresh garlic
- ⅓ cup all-purpose flour
- 3 cups whole milk
- ⅛ teaspoon ground nutmeg
- ½ teaspoon Old Bay Seasoning
- 1 ½ teaspoons kosher salt more or less, to taste
- ¾ teaspoon freshly ground black pepper more or less, to taste
- 1 ⅓ cup grated Parmesan cheese 4 ounces
- 1 ⅓ cup shredded Swiss cheese 5 ⅓ ounces
- 1 ⅓ cup shredded sharp cheddar cheese 5 ⅓ ounces
- ½ pound cooked lump crab meat
- chopped fresh parsley optional garnish
Instructions
- Preheat your oven to 400 degrees . Spray a 3 quart baking dish with cooking spray; set aside.
- Begin cooking your macaroni according to package directions (2 minutes less than al dente). Drain in a colander and rinse with cold water after cooking.
- While macaroni is cooking, melt 1 tablespoon of the butter in a large skillet over medium high heat. Add shrimp and cook, stirring constantly, just until pink on both sides (about 3 minutes). Remove shrimp with a slotted spoon and transfer to a plate. Set aside.
- In a 6 quart Dutch oven or large pot over medium heat, melt the remaining 6 tablespoons of butter. Transfer 2 tablespoons of the melted butter to a medium bowl and toss with the panko bread crumbs.
- Add diced onions and garlic to melted butter in the pot and cook until softened, about 3 to 4 minutes, stirring constantly.
- Add flour and stir constantly until a paste is formed.
- Slowly pour in milk. Stir until smooth and there are no lumps.
- Bring to a simmer and simmer until thickened (about 1 minute), stirring constantly.
- Season with salt, pepper, nutmeg and Old Bay Seasoning. Stir to combine.
- Remove pot from burner. Add cheeses and stir until cheeses are melted and smooth. Fold in macaroni, shrimp and crab meat.
- Transfer to the prepared 3 quart baking dish and spread evenly.
- Sprinkle evenly with buttery panko bread crumb mixture.
- Bake (uncovered) for 15 to 20 minutes, or until bread crumb topping is golden brown and sauce is bubbling around edges.
- Sprinkle with chopped fresh parsley when serving, if desired.
Notes
To store: Allow to reach room temperature and store in an airtight container in the fridge for up to 3 days. When reheating, you may need to add a couple of tablespoons of milk, as the macaroni will continue to absorb the sauce.