Here’s a simple and tasty way to make Seafood Mac and Cheese — creamy, cheesy, and packed with seafood goodness.
Ingredients (Serves 4–6)
- 2 cups elbow macaroni (or your favorite pasta)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- 1/2 lb cooked shrimp, peeled and deveined
- 1/2 lb crab meat (fresh or canned, drained)
- 1/2 cup cooked scallops (optional)
- 1/4 cup breadcrumbs (optional, for topping)
- 2 tbsp parsley, chopped (for garnish)
Instructions
- Cook Pasta: Boil the macaroni in salted water until al dente. Drain and set aside.
- Make Cheese Sauce:
- Melt butter in a saucepan over medium heat.
- Stir in flour to make a roux and cook for 1–2 minutes.
- Gradually whisk in milk until smooth and slightly thickened.
- Add cheddar, mozzarella, and Parmesan cheese. Stir until melted.
- Season with paprika, garlic powder, salt, and pepper.
- Combine Seafood and Pasta:
- Gently fold cooked shrimp, crab meat, and scallops into the cheese sauce.
- Add the cooked pasta and stir until everything is coated evenly.
- Bake (Optional):
- Preheat oven to 350°F (175°C).
- Transfer the mac and cheese to a baking dish.
- Sprinkle breadcrumbs on top.
- Bake for 15–20 minutes until golden and bubbly.
- Serve: Garnish with chopped parsley and enjoy warm.
💡 Tips:
- For extra flavor, add a pinch of cayenne or hot sauce.
- Swap seafood types according to your preference — lobster, mussels, or even smoked salmon work beautifully.
- Using a mix of cheeses makes it extra creamy and flavorful.
If you want, I can also give a quick 20-minute stovetop version that skips baking but is still creamy and delicious. Do you want me to do that?
