Description
A rich and creamy Seafood Mac and Cheese combining tender shrimp and crab meat with a blend of sharp cheddar, mozzarella, and Parmesan cheeses. This comforting dish features perfectly cooked elbow macaroni enveloped in a smooth, flavorful cheese sauce seasoned with Dijon mustard, garlic powder, and paprika. Garnished with fresh parsley, it’s a delightful, decadent twist on classic mac and cheese, perfect for seafood lovers.
Ingredients
Scale
Seafood
- 1 lb shrimp, peeled and deveined
- 1/2 lb crab meat (or lobster, if preferred)
Pasta
- 8 oz elbow macaroni (or pasta of choice)
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped for garnish (optional)
Instructions
- Cook the Pasta: Boil the elbow macaroni in salted water according to package instructions until al dente. Drain well and set aside to keep warm.
- Cook the Seafood: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp and cook for 2-3 minutes until they turn pink and are opaque. Remove shrimp from the skillet. In the same skillet, cook the crab meat (or lobster) for another 2-3 minutes. Remove and set aside with the shrimp.
- Prepare the Roux: In a large saucepan, melt the remaining 1 tablespoon of butter over medium heat. Add the flour and whisk continuously to form a roux, cooking until it turns a light golden color, about 1-2 minutes.
- Make the Cheese Sauce: Gradually whisk in the whole milk and heavy cream into the roux, stirring constantly to prevent lumps. Continue cooking and stirring for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
- Add Cheese and Seasoning: Stir in the shredded sharp cheddar, mozzarella, and Parmesan cheese until fully melted and smooth. Add Dijon mustard, garlic powder, paprika, salt, and pepper to taste. Adjust seasoning if necessary.
- Combine Pasta and Seafood: Add the cooked macaroni and seafood into the cheese sauce. Gently stir until everything is well mixed, evenly coated, and heated through.
- Garnish and Serve: Sprinkle with fresh chopped parsley for a burst of color and freshness. Serve the Seafood Mac and Cheese hot for a hearty, satisfying meal.
Notes
- You can substitute crab meat with lobster or scallops as preferred.
- Use whole milk and heavy cream for the creamiest sauce; lower-fat options may affect texture.
- Cooking seafood just until opaque is key for tender texture; avoid overcooking.
- For extra flavor, consider adding a pinch of cayenne pepper or smoked paprika.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
