Ingredients:

  • 1 lb Cavatappi, Large Elbow Macaroni, or Shells
  • 2 tsp Fine Sea Salt (for boiling water)
  • 1 Tbsp Olive Oil or Rapeseed Oil
  • 1 large Shallot, finely diced
  • 1 lb Raw King Prawns, peeled, de-veined, and roughly chopped
  • 8 oz White Crab Meat (drained well)
  • 1/4 cup Dry White Wine (e.g., Sauvignon Blanc) or Dry Vermouth
  • Pinch of Black Pepper
  • 4 Tbsp Unsalted Butter
  • 1/4 cup All-Purpose Flour (Plain Flour)
  • 3 cups Whole Milk (Full Fat), warmed slightly
  • 1 tsp Dijon Mustard
  • 1/4 tsp Freshly Grated Nutmeg
  • 1 tsp Fine Sea Salt (plus more to taste)
  • 1/2 tsp White Pepper (optional)
  • 8 oz Sharp Cheddar Cheese, grated (mature or vintage)
  • 4 oz Gruyère Cheese, grated (or mature Swiss)
  • 2 oz Cream Cheese or Mascarpone, softened
  • 1 Tbsp Unsalted Butter, melted
  • 1 cup Panko Breadcrumbs
  • 1/4 cup Grated Parmesan Cheese (Parmigiano Reggiano)

Instructions:

  1. Preheat Oven: Set oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta al dente (1 minute less than package directions). Drain immediately and toss with a splash of olive oil to prevent sticking. Set aside.
  3. Sauté Aromatics and Prawns: Heat the oil in a skillet over medium-high heat. Add the diced shallot and sauté until softened (about 2 minutes). Add the chopped raw prawns, season with pepper, and cook for 2–3 minutes until they are just turning pink.
  4. Deglaze and Combine Seafood: Pour in the white wine (or vermouth). Let it bubble and reduce slightly (about 1 minute). Remove the pan from the heat and gently fold in the drained crab meat. Set the entire seafood mixture aside.
  5. Make the Roux: Melt the 4 Tbsp of butter in a heavy saucepan over medium heat. Whisk in the flour continuously for 1–2 minutes until smooth and fragrant.
  6. Add Milk: Gradually whisk in the warm milk, ensuring the sauce remains smooth. Continue whisking until the sauce comes to a gentle simmer and has thickened sufficiently to coat the back of a spoon (about 5–7 minutes).
  7. Season the Base: Remove the sauce from the heat. Whisk in the Dijon mustard, nutmeg, salt, and white pepper.
  8. Melt the Cheese: Slowly add the grated Cheddar, Gruyère, and the cream cheese/mascarpone to the sauce, stirring gently until fully melted and smooth. Taste and adjust salt as necessary.
  9. Combine: Gently fold the cooked pasta and the entire reserved seafood mixture (including any pan juices) into the cheese sauce. Stir carefully to ensure everything is evenly coated.
  10. Transfer and Top: Pour the mixture into the prepared baking dish. In a small bowl, toss the Panko breadcrumbs with the melted butter and Parmesan cheese. Sprinkle evenly over the top.
  11. Bake and Rest: Bake for 20–25 minutes, or until the sauce is bubbling and the topping is deeply golden brown and crisp. Let the dish rest for 5–10 minutes before serving.