Seafood Mac Recipe

Bring 6 cups water to a rolling boil in a large pot. Add 1 tablespoon salt and the pasta. Cook uncovered until just al dente according to package instructions (usually 7–9 minutes). Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Pat shrimp and scallops dry with paper towels. In a bowl combine shrimp, scallops and crab meat with 1 tablespoon lemon juice and a light pinch of salt and pepper; toss gently and let sit while you prepare the aromatics. This brightens flavor and removes excess fishy aroma.

Sear Seafood

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add the shrimp and scallops in a single layer. Sear 1–2 minutes per side just until opaque and lightly golden (shrimp should curl and be pink). Remove seafood to a plate and set aside; crab meat will be stirred in later and should not be overcooked.

Reduce heat to medium. In the same skillet add 1 tablespoon butter; when melted add the minced shallot and sauté 1–2 minutes until softened. Add the minced garlic and cook another 30 seconds until fragrant but not browned.

Sprinkle 3 tablespoons flour over the softened aromatics and stir to form a roux; cook 1 minute to remove raw flour taste.

Gradually whisk in 2 cups whole milk and 1 cup half-and-half, scraping browned bits from the pan. Bring to a gentle simmer, whisking constantly, until the sauce thickens slightly, about 3–5 minutes. If sauce becomes too thick, whisk in up to the reserved 1/2 cup pasta water, 1–2 tablespoons at a time, to reach a creamy consistency.

Lower heat to low. Stir in Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, 1 teaspoon lemon zest (if using), 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

Remove the skillet from heat briefly and stir in 2 cups grated sharp cheddar, 1/2 cup Gruyère (if using) and 1/4 cup grated Parmesan. Stir until cheeses melt and the sauce is smooth and glossy.

Return the cooked shrimp and scallops to the skillet along with the flaked crab meat. Fold gently to coat seafood in the cheese sauce. Taste and adjust seasoning (salt, pepper, a squeeze of lemon juice) as needed.

Add the drained pasta to the skillet and toss to combine thoroughly. If sauce needs loosening, add reserved pasta water, 1 tablespoon at a time, until desired creaminess is reached. Stir in chopped fresh parsley.

Optional Crispy Topping (Stovetop)

In a small pan, warm 1 teaspoon olive oil over medium heat, add 1/2 cup panko breadcrumbs and toast, stirring, until golden, about 2–3 minutes. Stir in a pinch of salt and set aside. Sprinkle toasted panko over the mac and cheese immediately before serving for crunch.

Scoop the Seafood Mac into individual bowls or a shallow serving dish. Garnish with additional chopped parsley and a light grating of Parmesan. Serve hot with lemon wedges on the side.