Ingredients:

  • 8 oz elbow macaroni or cavatappi pasta
  • Salt (for pasta water)
  • 1 cup cooked shrimp, peeled and deveined
  • 1 cup crab meat, fresh or canned, drained
  • 1 cup scallops, cleaned and chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk, room temperature
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika, or to taste
  • Salt and freshly ground black pepper, to taste
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 1/4 cup grated Parmesan cheese
  • Optional: Fresh parsley or chives for garnish

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Add the macaroni or cavatappi and cook according to package instructions until al dente (about 8-10 minutes). Drain and set aside.
  3. In a large saucepan over medium heat, melt the butter.
  4. Sprinkle in the flour and whisk continuously for about 2-3 minutes to form a roux.
  5. Gradually add the whole milk while whisking, ensuring there are no lumps. Bring to a simmer, stirring frequently until thickened (about 5-7 minutes).
  6. Stir in the Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper.
  7. Remove from heat and stir in the shredded cheddar and Gruyère cheeses until melted and smooth.
  8. Add the cooked pasta to the cheese sauce, stirring until well coated.
  9. Gently fold in the shrimp, crab meat, and scallops.
  10. Preheat the oven to 350°F (175°C).
  11. Transfer the mixture into a lightly greased 9x13-inch baking dish.
  12. In a small bowl, combine the panko breadcrumbs, melted butter, and grated Parmesan cheese. Mix well and sprinkle over the top.
  13. Bake for 20 minutes or until the top is golden brown and crispy.
  14. Remove from the oven and let cool for 5 minutes before serving.
  15. Garnish with freshly chopped parsley or chives if desired.