Seafood Mac-n-Cheese

So here is the second part to our menu. This is the main dish to go along with our dessert from Monday's post!

Hope you are all having a great week. Just think, two more days until Friday!

Happy Wednesday!


Seafood Mac-n-Cheese

Adapted from McCormick & Schmick



Prepare 3 cups elbow macaroni according to package directions. Set aside.

8 oz. package sliced Baby Bella mushrooms

4 Tbsp. unsalted butter

8 oz. small salad shrimp

8 oz. bay scallops

1 clove garlic, minced

¼ tsp. salt

Fresh ground pepper

4 green onions, thinly sliced

Panko bread crumbs and cheese for garnish

Directions: Saute the mushrooms in butter until lightly brown. Add the seafood and garlic and sauté for about 2 minutes. Add the cooked macaroni and stir. Add the cheese sauce and blend thoroughly. Season with salt and pepper. Add green onions.


Cheese Sauce

4 ounces unsalted butter

½ of one yellow onion, diced

4 ounces flour

1 cup heavy cream

1 cup milk

¼ tsp. salt

Freshly ground pepper

A bit of nutmeg

1 tsp. Dijon mustard

2 cups shredded Tillamook Sharp Cheddar Cheese

½ cup white wine

Saute the onions in the butter until soft. Add the flour slowly while stirring to make a roux. {I know it sounds difficult…don’t stop! It is going to be OH.SO.WORTH every single bite. Promise!} Cook for about 3 minutes over medium heat to get rid of the floury taste. While stirring constantly, add the cream, milk, and wine. Add the seasonings and the CHEESE, and simmer over low heat until thickened and smooth! If it is too thick and lumpy, you may strain it.

I have never strained mine, but I am too lazy. I figure they will not know the difference between a small lump of flour and a scallop!
Place in oven proof dish. Sprinkle with Panko bread crumbs and a bit of shredded Swiss or Parmesan cheese and broil on lo until golden and crusty!

Shared with: stone gable

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