Nobody I’ve ever encountered can say no to a warm platter of mac and cheese, a true comfort meal. It may be as casual as spaghetti with cheddar cheese or as formal as you choose.
Fundamentally, mac and cheese is a simple recipe composed of three ingredients, sometimes even only two.
I’s important to select high-quality components for the pasta and cheese because of their simplest nature. Add-ons are welcome from there, but they are definitely necessary for mixed seafood mac and cheese.
1.Select Your Pasta
The secret to a great baked mac and cheese is to make sure your macaroni has lots of corners and crevices to contain a silky sauce.
Other options for the greatest macaroni and cheese might be penne, Rotini, or elbows.
2.Roux cheese sauce
It doesn't matter what you are putting cheese sauce on—a traditional roux is the foundation. It begins with equal parts melted butter and flour, is
thinned with milk, and then, obviously, is topped with cheese! I prefer the nuttiness of parmesan cheese mixed with the inexpensive price tag of white cheddar, but you may use whatever combination you decide on.
3.Seafood
Even though seafood mac & cheese seems upscale and pricey, everyone can cook it, I promise. However, how?
Actually, what you’re going for are small, bite-sized pieces—especially shrimp or bay scallops—that don’t cost the earth. Use any combination you like, and don’t let the overall weight worry you too much—as long as it’s about one pound, more or less. You can use frozen seafood for your macaroni with shrimp.
4.Cooking Ingredients
- 1 pound of elbow pasta, or cavatappi
- Half a cup of unsalted butter
- ½ cup finely sliced white onion
- 2 crushed garlic cloves
- 1/3 cup of regular flour
- 3 cups heavy cream or full-fat milk
- 1/8 teaspoon of nutmeg, ground
- One-half tsp seafood spice and seasoning for pasta
- 3 cups of shredded and split white cheddar cheese
- 1 cup of shredded and split parmesan cheese
- 1 pound of sautéed shrimp or mixed seafood
5.Easy Mac Instructions
- Set oven temperature to 400°F. Grease a two-quart baking dish and keep it aside.
- Pasta should be cooked in a big pot for one minute shorter than the recommended al dente time on the box. While the cheese sauce is simmering, drain and leave aside.
- Sauté the onion and garlic for two to three minutes in melted butter, or until they are aromatic and slightly wilted.
- Add the flour and whisk until a creamy consistency develops. Bring to a gentle simmer after gradually whisking in the milk or heavy cream, nutmeg, and seafood seasoning.
- Take off the heat as soon as bubbles begin to appear.
- Combine the macaroni with shrimp into the cheese sauce. Place in a family-size macaroni and cheese dish. Put aside.
- Turn up the heat to medium in a tiny pan with the olive oil. Mix in the panko, white pepper, and seafood spices; mix until everything is well incorporated and slightly browned. Instead of becoming pasty, panko ought to remain reasonably dry and granular.
- Over the mac and cheese, scatter the rest of the Parmesan Reggiano and white cheddar and then the panko coating.
- Place the dish into the preheated oven. Bake, uncovered, until the outer borders are bubbling and golden, about 20 minutes.
- Prior to serving, remove, and let sit for five to ten minutes. Garnish with chopped parsley or sliced chives on top.
How do you find my twist to the traditional unwavering mac and cheese? I assure you that the macaroni bowls you serve this dish in will be emptied in a jiffy! Yes, that is how creamy and flavorful it is!