Ingredients:

  • 8 oz elbow macaroni (about 2 cups)
  • 1 cup shrimp, peeled and deveined
  • 1 cup scallops, cleaned and halved if large
  • 4 tbsp unsalted butter
  • .25 cup all-purpose flour
  • .75 cup whole milk (or half-and-half for extra creaminess)
  • Salt to taste
  • Pepper to taste
  • .5 cups shredded sharp cheddar cheese (2 cups total)
  • .5 cups shredded Gruyère cheese (1 cup total)
  • .5 cup grated Parmesan cheese for topping (optional)
  • (Optional) Pinch of cayenne pepper
  • (Optional) Zest of one lemon

Instructions:

  1. In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
  2. In a medium skillet over medium heat, melt a tablespoon of butter. Add the shrimp and scallops; season lightly with salt, pepper, and lemon zest.
  3. Cook until just opaque for about three minutes for shrimp and four minutes for scallops (flipping them halfway). Remove from heat; set aside.
  4. In a large saucepan over medium heat, melt remaining butter. Once melted, whisk in the flour to form a roux; cook for about two minutes until golden brown.
  5. Gradually whisk in milk while stirring continuously to avoid lumps. Continue cooking until sauce thickens—about five to seven minutes.
  6. Reduce heat to low; add both cheeses gradually while stirring until melted and smooth.
  7. Season with salt, pepper, cayenne pepper (if using), then mix in cooked pasta.
  8. Gently fold the cooked seafood into the cheesy pasta mixture until evenly distributed.