Savory Seafood Mac with Cheese Sauce and Pasta (Print version)
Creamy baked seafood mac with shrimp, crab, and lobster in a rich three-cheese sauce, ready in about an hour.
# Ingredients:
For the pasta and seafood
01 -
12 oz (340 g) cavatappi or cellentani pasta
02 -
8 oz (225 g) cooked lobster meat, chopped
03 -
8 oz (225 g) large shrimp, peeled, deveined, and chopped
04 -
8 oz (225 g) lump crab meat, picked over for shells
05 -
2 tablespoons unsalted butter
For the cheese sauce
06 -
4 tablespoons unsalted butter
07 -
1/4 cup (30 g) all-purpose flour
08 -
3 cups (720 ml) whole milk
09 -
1/2 cup (120 ml) heavy cream
10 -
2 cups (200 g) sharp cheddar cheese, shredded
11 -
1 cup (100 g) Gruyère cheese, shredded
12 -
1/2 cup (50 g) Parmesan cheese, shredded
13 -
1 teaspoon onion powder
14 -
1/2 teaspoon garlic powder
15 -
1/2 teaspoon dry mustard
16 -
1/4 teaspoon Old Bay seasoning
17 -
1/4 teaspoon black pepper
18 -
Salt to taste
For the topping
19 -
1/2 cup (50 g) panko breadcrumbs
20 -
2 tablespoons melted butter
21 -
2 tablespoons grated Parmesan
22 -
1 teaspoon chopped fresh parsley
# Instructions:
01 -
Boil the cavatappi in well-salted water until just shy of al dente, about two minutes less than the package timing. Rinse under cold water to stop the cooking, then drain well.
02 -
Melt 2 tablespoons butter in a large skillet over medium heat. Cook the shrimp for two to three minutes until pink and curled. Gently fold in the lobster and crab just to warm through, about one minute. Transfer to a plate.
03 -
Melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour, onion powder, garlic powder, dry mustard, Old Bay, and black pepper. Cook for two minutes, stirring constantly, so the raw flour taste disappears.
04 -
Warm the milk and cream together, then slowly pour into the roux while whisking constantly. Bring to a gentle simmer and cook until thick enough to coat the back of a spoon, about five minutes. Remove from heat and stir in the cheddar, Gruyère, and Parmesan until completely melted and smooth.
05 -
Toss the pasta with the cheese sauce and half of the seafood mixture. Spread into a buttered 9x13 inch baking dish. Scatter the remaining seafood over the top, then sprinkle with the panko mixture.
06 -
Bake at 400°F for twenty to twenty-five minutes, until the edges bubble and the panko topping is deep golden brown. Let rest for five minutes before serving.
# Good to know:
01 -
Best served immediately while the topping is still crisp.
02 -
Let the dish rest for five minutes after baking so the sauce sets slightly.