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Creamy Seafood Mac Cheese

Creamy Seafood Mac Cheese

This Creamy Seafood Mac Cheese recipe transforms a beloved classic into an elegant yet incredibly simple weeknight dinner. It’s a decadent, flavor-packed dish that’s perfect for impressing guests or treating yourself to something truly special.
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Prep Time 20 minutes
Cook Time 30 minutes
0 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound elbow macaroni
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 3 cups whole milk warmed
  • 1/2 cup dry white wine optional, but recommended for flavor depth
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional, for a touch of heat
  • salt and freshly ground black pepper to taste
  • 8 ounces shredded sharp cheddar cheese
  • 4 ounces shredded Gruyère cheese or a good melting white cheese like Monterey Jack
  • 1 pound mixed seafood such as shrimp, scallops, crab meat, or lobster chunks), thawed if frozen and patted dry
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons fresh parsley chopped (for garnish)

Equipment

  • Large pot
  • Oven-safe skillet or Dutch oven
  • Saucepan

Method
 

  1. Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta and set aside. Do not rinse.
    1 pound elbow macaroni
  2. While the pasta is cooking, melt the butter in a large, oven-safe skillet or Dutch oven over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
    4 tablespoons unsalted butter, 1 medium yellow onion, 2 cloves garlic
  3. Sprinkle the all-purpose flour over the sautéed onions and garlic. Whisk constantly for 1-2 minutes to cook out the raw flour taste, forming a light golden paste (roux).
    1/4 cup all-purpose flour, 1 medium yellow onion, 2 cloves garlic
  4. Gradually whisk in the warmed milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue to whisk until the sauce is smooth and free of lumps. Bring the mixture to a gentle simmer, stirring constantly, until it begins to thicken.
    3 cups whole milk
  5. Stir in the white wine (if using), Dijon mustard, smoked paprika, and cayenne pepper (if using). Season generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed. Remember that cheese adds saltiness.
    1/2 cup dry white wine, 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, salt and freshly ground black pepper
  6. Reduce the heat to low. Add the shredded cheddar cheese and Gruyère cheese to the sauce, a handful at a time, stirring until each addition is fully melted and the sauce is smooth and creamy.
    8 ounces shredded sharp cheddar cheese, 4 ounces shredded Gruyère cheese
  7. Gently fold in the prepared mixed seafood into the cheese sauce. Cook for just a few minutes until the seafood is opaque and cooked through. Be careful not to overcook the seafood, as it can become tough.
    1 pound mixed seafood
  8. Add the drained macaroni to the skillet with the creamy seafood sauce. Stir gently until all the pasta is well coated and the seafood is evenly distributed.
    1 pound elbow macaroni
  9. If you desire a crispy top, preheat your broiler. Sprinkle the panko breadcrumbs evenly over the mac and cheese. Place the skillet under the broiler for 2-3 minutes, or until the breadcrumbs are golden brown and toasted. Watch carefully to prevent burning.
    1/4 cup panko breadcrumbs
  10. Remove from the oven (if broiled) and let it rest for a minute. Garnish with fresh chopped parsley. Serve hot and enjoy your exquisite Creamy Seafood Mac Cheese.
    2 tablespoons fresh parsley

Notes

Reheating on stovetop is recommended. Add a splash of milk or cream to loosen sauce. For oven reheating, cover with foil and bake at 350°F (175°C) for 15-20 minutes.