Ingredients:

  • 2 cups elbow macaroni, uncooked (200g)
  • 3 tablespoons unsalted butter (42g)
  • 3 tablespoons all-purpose flour (24g)
  • 3 cups whole milk (720ml)
  • 1 cup shredded sharp cheddar cheese (100g)
  • 1 cup shredded mozzarella cheese (100g)
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 1 cup cooked shrimp, peeled and deveined (150g)
  • 1 cup lump crab meat (120g)
  • 1 teaspoon Old Bay seasoning (optional)
  • 1 tablespoon lemon juice (15ml)
  • 1 cup panko breadcrumbs (100g)
  • 2 tablespoons melted butter (28g)
  • ¼ cup grated Parmesan cheese (25g)
  • 1 tablespoon chopped fresh parsley (optional)

Instructions:

  1. In a large pot, boil salted water and cook elbow macaroni until al dente. Drain and set aside.
  2. In a medium saucepan, melt butter over medium heat. Whisk in flour to create a roux, cooking for about 2 minutes.
  3. Gradually add milk, whisking constantly until mixture is thickened. Stir in cheddar, mozzarella, Dijon mustard, and season with salt and pepper.
  4. Fold cooked pasta, shrimp, crab meat, Old Bay seasoning, and lemon juice into the cheese sauce until well combined.
  5. In a bowl, mix panko breadcrumbs, melted butter, and grated Parmesan cheese.
  6. Pour the seafood mac and cheese mixture into a greased baking dish and evenly spread the breadcrumb topping over the top.
  7. Bake at 375°F (190°C) for about 20-25 minutes, or until bubbling and golden brown.
  8. Remove from oven, let cool slightly, garnish with parsley, and serve warm.