Ingredients:

  • 8 oz Medium Shells or Elbow Macaroni
  • 10 oz Raw Shrimp, peeled and deveined
  • 6 oz Lump Crab Meat, drained and gently patted dry
  • 1 medium Shallot, finely minced
  • 1 Tbsp Olive Oil
  • Salt and Black Pepper, to taste
  • 5 Tbsp Unsalted Butter (for sauce)
  • 1/4 cup All-Purpose Flour
  • 3 cups Whole Milk, warmed
  • 8 oz Sharp White Cheddar, grated
  • 4 oz Gruyère Cheese, grated
  • 1 tsp Dijon Mustard
  • 1/2 tsp Smoked Paprika
  • Pinch Freshly Grated Nutmeg
  • Salt and White Pepper, to taste
  • 1/2 cup Panko Breadcrumbs
  • 2 Tbsp Unsalted Butter, melted (for topping)
  • 2 Tbsp Fresh Parmesan Cheese, grated

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease your 9x13-inch baking dish.
  2. Boil the pasta in salted water until very al dente (1-2 minutes less than package directions). Drain immediately and set aside.
  3. Heat the olive oil in a separate skillet over medium-high heat. Add the minced shallot and cook until softened (2 minutes). Add the shrimp, seasoning lightly with salt and pepper, and sauté for 1-2 minutes until pink but not fully cooked.
  4. Remove the pan from the heat. Gently fold in the lump crab meat. Set the seafood mixture aside.
  5. Make the Roux: In your large saucepan, melt the 5 Tbsp butter over medium heat. Whisk in the flour and cook continuously for 2 minutes, creating a smooth, pale paste (a blonde roux).
  6. Build the Béchamel: Slowly whisk the warmed milk into the roux, pouring in small increments, ensuring the sauce remains smooth. Bring the sauce to a gentle simmer, whisking constantly until it thickens slightly (about 5-7 minutes).
  7. Add Flavouring: Remove the sauce from the heat. Whisk in the Dijon mustard, smoked paprika, and nutmeg. Season with salt and white pepper.
  8. Incorporate the Cheese: Gradually add the grated Cheddar and Gruyère, stirring constantly until the cheese is completely melted and the sauce is smooth and luxurious. Do not boil the sauce after adding the cheese.
  9. Combine and Fold: Pour the finished cheese sauce over the par-cooked pasta. Gently fold in the sautéed shrimp and crab mixture. Ensure everything is evenly coated.
  10. Transfer to Dish: Pour the mixture into the prepared baking dish.
  11. Prepare the Topping: In a small bowl, combine the Panko breadcrumbs, melted butter, and grated Parmesan. Toss well until the crumbs are coated.
  12. Top and Bake: Sprinkle the breadcrumb mixture evenly over the mac and cheese. Bake for 15-20 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.
  13. Rest and Serve: Allow the dish to rest for 5-10 minutes before serving. This allows the sauce to set slightly, preventing a watery consistency.