Seafood Mac & Cheese Recipe

Melt 3 tbsp butter in a large deep skillet or Dutch oven over medium heat.

Add diced onion, celery, and carrot. Sauté until softened and translucent, about 6–8 minutes.

Add minced garlic and cook 30 seconds until fragrant.

Sprinkle 3 tbsp flour over the vegetables and stir to coat. Cook 1–2 minutes to remove raw flour taste.

Slowly whisk in 2 cups fish or vegetable stock until smooth, then add 1.5 cups half-and-half (or cream). Bring to a gentle simmer.

Add diced potato, corn, diced tomato (if using), dried thyme, Old Bay, salt, and pepper. Simmer until potatoes are tender, about 8–10 minutes.

Stir in shrimp, fish pieces, and bay scallops. Cook gently until seafood is just opaque and cooked through, about 3–4 minutes. Avoid overcooking.

Remove pan from heat. Stir in 2 tbsp chopped parsley and 1 tbsp lemon juice. Taste and adjust seasoning.

While chowder simmers, bring a large pot of salted water to a boil and cook 12 oz cavatappi according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain.

In a medium saucepan over medium heat, melt 2 tbsp butter for the cheese sauce.

Whisk in 2 tbsp flour and cook 1 minute to form a blond roux.

Slowly whisk in 1 cup milk, smoothing lumps, and simmer until slightly thickened, about 2–3 minutes.

Reduce heat to low and stir in grated sharp cheddar, mild cheddar (or Monterey Jack), and 1/2 cup parmesan until melted and smooth.

Add 1 tsp Dijon mustard, 1/4 tsp hot sauce (if using), 1/2 tsp salt and 1/4 tsp black pepper. If sauce is too thick, loosen with reserved pasta water, 1 tbsp at a time, until pourable but creamy.

Combine drained cavatappi with the seafood chowder in the large skillet or Dutch oven over low heat. Pour the cheese sauce over the pasta and seafood and gently fold until evenly coated and heated through, about 2–3 minutes. Taste and adjust seasoning.

Preheat broiler to high if finishing under broiler (optional).

Mix 1/2 cup panko with 1 tbsp melted butter, 1 tbsp chopped parsley, and 1/2 tsp lemon zest.

Sprinkle the panko mixture over the assembled mac & cheese. If using broiler, place under broiler 2–3 inches from heat until golden, 1–2 minutes—watch closely. Alternatively, bake at 400°F (200°C) for 6–8 minutes until crisp.