Seafood Mac and Cheese with Old Bay

🦞 Seafood Mac and Cheese with Old Bay

Ingredients:

1 lb elbow macaroni (or cavatappi, shells, etc.)

4 tbsp butter

4 tbsp all-purpose flour

4 cups whole milk (warm)

1 cup heavy cream

1 tbsp Dijon mustard (optional for depth)

2 tsp Old Bay seasoning (plus extra for topping)

Salt & black pepper, to taste

4 cups shredded sharp cheddar cheese

2 cups shredded Gruyère or Monterey Jack cheese

½ cup grated Parmesan cheese

1 lb seafood (shrimp, crab, lobster, or a mix) – cooked and roughly chopped

½ cup breadcrumbs (panko preferred)

2 tbsp butter, melted

2 tbsp fresh parsley, chopped

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Instructions:

1. Cook the pasta: Boil macaroni in salted water until al dente. Drain and set aside.

2. Make the cheese sauce:

In a large pot, melt butter over medium heat.

Whisk in flour and cook 1–2 minutes until golden (this is your roux).

Slowly whisk in warm milk and cream until smooth. Cook 5–7 minutes, stirring, until thickened.

Stir in Dijon mustard, Old Bay, salt, and pepper.

Remove from heat and stir in cheddar, Gruyère, and half the Parmesan until melted.

3. Add seafood & pasta: Fold in the cooked seafood and pasta until coated in the cheese sauce.

4. Bake:

Pour mixture into a greased 9x13 baking dish.

Mix breadcrumbs with melted butter and remaining Parmesan. Sprinkle on top.

Dust lightly with extra Old Bay.

Bake at 375°F (190°C) for 25 minutes, until bubbly and golden.

5. Finish & serve: Garnish with parsley and serve hot.

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✨ Tips & Variations

Use lump crabmeat and shrimp together for a real seafood feast.

Add a pinch of cayenne or red pepper flakes for a spicy kick.

For a smoky flavor, use smoked Gouda in place of Gruyère.

Individual ramekins make it feel restaurant-style.