Ingredients:

  • 8 ounces elbow macaroni (or any pasta of your choice)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk (or half-and-half for a richer sauce)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • - For the seafood mix:
  • 8 ounces shrimp, peeled and deveined (fresh or frozen)
  • 6 ounces scallops, cleaned
  • Optional: Fresh herbs like parsley or chives for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
  2. If using frozen shrimp or scallops, ensure they are fully thawed. In a skillet over medium heat, add a splash of olive oil (about one tablespoon). Cook the shrimp for about 3–4 minutes until they turn pink; remove from skillet.
  3. Next, add the scallops to the same skillet. Sear them for about 3–5 minutes on each side until golden brown and cooked through; then remove from heat.
  4. In a large saucepan over medium heat, melt butter. Once melted, whisk in flour until combined; cook for about one minute.
  5. Gradually whisk in milk while continuously stirring to prevent lumps from forming. Continue cooking until thickened (about five minutes).
  6. Stir in garlic powder, onion powder, paprika, salt, and pepper.
  7. Reduce heat to low and add cheddar cheese, mozzarella cheese, and Parmesan cheese gradually while stirring constantly until fully melted.
  8. Fold cooked macaroni into the cheese sauce until well coated.
  9. Gently fold in cooked shrimp and scallops.