Ingredients:

  • 8 oz elbow macaroni
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 8 oz shrimp, peeled and deveined
  • 8 oz scallops
  • 1 teaspoon lemon juice
  • Salt, to taste
  • Pepper, to taste
  • 1 teaspoon olive oil
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley (optional)

Instructions:

  1. In a large pot, bring salted water to a boil over high heat. Add the elbow macaroni and cook until al dente. Drain and set aside.
  2. In a medium skillet, heat the olive oil over medium heat. Add the shrimp and scallops, season with salt, pepper, and lemon juice, and sauté for 3-5 minutes.
  3. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes. Gradually whisk in the milk until thickened.
  4. Reduce heat to low and stir in the cheddar and Gruyère cheeses until melted. Add salt, black pepper, smoked paprika, garlic powder, and onion powder.
  5. Fold the cooked pasta and seafood into the cheese sauce, ensuring everything is evenly coated. Preheat your oven to 350°F.
  6. In a small bowl, mix the panko breadcrumbs with melted butter and Parmesan cheese.
  7. Transfer the mixture into a greased baking dish and sprinkle the panko mixture on top. Bake for 20 minutes or until golden brown.
  8. Remove from the oven, let cool for a few minutes, and garnish with fresh parsley if desired.