Seafood Macaroni & Cheese

71 Comments

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Seafood Macaroni and Cheese is pasta tossed with sour cream, cheese, crab meat, shrimp, topped with more cheese and bread crumbs. Place it into a buttered casserole dish and bake for a fabulous meal!

Adapted from cook heavenly recipes.

 

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Ingredients

 

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Cook the pasta Al dente, according to the

package directions, then drain thoroughly.

 

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Place pasta into a large bowl.

Add the sour cream and

gently toss to combine.

 

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Add the crab meat and toss gently.

 

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Melt 4 Tbsp. of butter over medium

heat in a large skillet. Add the shrimp

and cook until the shrimp turn pink

and the tails curl, about 1 minute on each

side, then remove the skillet from the heat.

 

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Remove the shrimp and slice

each shrimp into 3 pieces.

 

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Add the shrimp to the pasta.

 

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Place the skillet back on the heat and

add the diced green onion, cooking

a few minutes until tender. Add

1 Tbsp. more butter only if needed.

 

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Add the flour, whisking constantly and

cooking for about 1 minute until lightly brown.

 

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Slowly pour in the milk, whisking

constantly until the mixture thickens.

 

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Add the white cheddar

cheese and stir until melted.

 

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Pour cheese mixture over the

macaroni and gently toss to combine.

 

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Add salt and pepper to taste and toss.

 

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Butter the bottom and sides of a 4 quart

casserole dish with 1 Tbsp. of butter.

 

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Pour the macaroni and cheese into the dish.

 

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Top evenly with the mozzarella cheese.

 

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Sprinkle the bread crumbs over

the cheese and sprinkle with paprika.

 

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Bake, uncovered, in a preheated 350 degree

oven for 20 – 25 minutes or until

the top is lightly browned.

 

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Serve warm and enjoy!

 

Seafood Macaroni & Cheese

http://www.InDianesKitchen.com

C2D12D18-A43F-4236-82B4-C49DC4AED193

Ingredients

  • 2 cups uncooked macaroni (I used wagon wheel pasta)
  • 6 oz. cooked and diced crab meat (fresh or canned)
  • 8 oz. uncooked medium shrimp (peeled with tail removed)
  • 8 oz. sour cream
  • 4 Tbsp. butter
  • 1 Tbsp. butter (to grease casserole dish)
  • 2 Tbsp. all purpose flour
  • 1 green onion (finely diced)
  • 1 – 12 oz. can evaporated milk
  • 8 oz. shredded sharp white cheddar cheese
  • 4 oz. shredded mozzarella cheese
  • 1/4 cup bread crumbs
  • 1 tsp salt, or to taste
  • 1/2 tsp pepper, or to taste
  • paprika for color

Directions

  1. Preheat oven to 350 degrees.
  2. Cook the pasta Al dente, according to the package directions, then drain thoroughly. Pour pasta into a large bowl.
  3. Add the sour cream and gently toss until all of the pasta is coated with the sour cream.
  4. Add the crab meat and gently toss.
  5. In a large skillet, melt 4 Tbsp. of butter over medium heat. Add the shrimp and cook, about 1 minute on each side, until pink and the tails curl. Remove from the skillet from the heat then remove the shrimp, leaving the butter in the skillet.
  6. Cut each shrimp into 3 pieces then add them to the pasta and toss gently to combine.
  7. Return the skillet to the medium heat burner and add the diced green onion. Cook a few minutes until tender. Add 1 Tbsp. more butter if needed.
  8. Add the flour, whisking constantly, and sauté about 1 minute and a light brown in color.
  9. Slowly whisk in the milk, stirring constantly until the liquid thickens.
  10. Add the white cheddar cheese and stir until the cheese melts.
  11. Pour mixture into the pasta bowl. Toss gently to combine well.
  12. Salt and pepper to taste, tossing to combine.
  13. Butter the bottom and sides of a 4 quart casserole dish with 1 Tbsp. of butter.
  14. Pour pasta into the casserole dish then top with the Mozzarella cheese.
  15. Sprinkle the bread crumbs on top then sprinkle with paprika.
  16. Bake, uncovered, for 20 – 25 minutes or until the top is a golden brown.
  17. Serve warm and enjoy!

http://www.InDianesKitchen.com

Categories: Casseroles, Cheese, Milk Products, Pasta, Seafood

71 Comments »

    • My mom used wagon wheel pasta when I was a kid. We would eat anything she used it with because of the wheels. It worked with my daughter too (my son ate anything). All these years later I am still using it…lol

      Reply

      • That is such a cute name for the pasta. Something I admittedly don’t cook a lot with.

    • Is called wagon wheels. We find it at Amish county stores. My mom use to make macaroni and cheese with it when I was a kid. I love it because the cheese gets trapped in the wheel shape making every bite SO good!!!!

      Reply

  18. Gasp. Is this dish even legal?!?! If I were to make it would the “over-yumminess” police knock on my door and take me away?!?! Ok if you don’t see any more blog posts from me you know what happened and I was found with this casserole smeared all over my mouth, ha!

    Reply

    • Thank you! The one I posted today is different from that recipe. Todays recipe doesn’t have sour cream, has scallops and is a completely different taste. If you get a chance, give todays recipe a try too as it tasted amazing. I’m glad you enjoyed the Seafood Macaroni & Cheese though. We liked that one too, after all, it has seafood in it…lol Have a fantastic weekend!!!!

      Reply

  26. I haven’t been getting your posts on my feed lately. I’m playing catch up. Thought of you last Friday when I made your Breakfast Sausage Pizza again.

    Reply
  27. Pingback: Seafood Macaroni & Cheese

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