Fisherman's Chowder Mac and Cheese

Fisherman's Chowder Mac and Cheese is everything I crave in one comforting casserole. Creamy cheese sauce meets the briny sweetness of fresh seafood and sweet corn. A crisp, buttery topping finishes every bite with irresistible crunch. If you have ever wished your favorite chowder had pasta, this is the weeknight dinner or cozy party dish you have been waiting for.

When I first made this for my family, it vanished before I could even serve seconds. Even my picky eater asked if we could have it again next Sunday.

Ingredients

• Elbow macaroni or small shells: The pasta shape holds onto the cheesy sauce and little bits of seafood. Choose a good-quality Italian or American brand with a slightly rough surface for best absorption.
• White fish fillets such as cod or haddock: Tender and mild, these fish absorb the flavors of the creamy base. Select sustainably sourced fish for the freshest taste.
• Cooked shrimp and bay scallops: Adds classic chowder sweetness and texture. Look for plump, moist seafood or substitute with other favorite shellfish.
• Onion, celery, carrot, garlic: The aromatic backbone that gives classic chowder flavor. Fresh, crisp vegetables will keep the sauce lively and not soggy.
• Sweet corn: Brings a pop of color and subtle crunch. Frozen or canned both work but choose sweet, bright kernels.
• Unsalted butter and all-purpose flour: Combines for the perfect roux base, ensuring a smooth and glossy cheese sauce.
• Whole milk and heavy cream: Creates creamy richness and silky consistency. If possible, use milk with a higher fat content.
• Sharp white cheddar, Monterey Jack, and Parmesan cheese: Shredded at home melts best. Sharp cheeses give tang and complexity.
• Bay leaf, dried thyme, smoked paprika: These seasonings give depth and a hint of smokiness. Use fresh thyme for brighter notes if you have it.
• Freshly ground black pepper and salt: Season to highlight seafood and cheese flavors. Taste as you go for perfect balance.
• Chopped fresh parsley: Brightens everything at the end. Save a bit more for garnish for that pretty finish.
• Panko breadcrumbs mixed with melted butter: This topping becomes golden and crispy in the oven. Japanese-style Panko offers the perfect crunch.

Instructions

Preheat the Oven:

Set your oven to 200 degrees Celsius. Lightly grease a two-liter baking dish. This step helps the casserole lift out easily later and prevents sticking.

Cook the Pasta:

Boil roughly four liters of salted water in a large pot. Add your elbow macaroni and cook just to al dente. Drain well and set the pasta aside while you prepare the sauce.

Sauté the Vegetables:

Melt butter in a large skillet over medium heat. Add your finely chopped onion, celery, carrot, and garlic. Let this mixture cook for five to six minutes, stirring often, until the onions are translucent and the vegetables have softened but are not yet browned.

Build the Roux and Add Seasonings:

Sprinkle in the flour and stir constantly. Cook for two minutes so the flour loses its raw edge. Drop in your bay leaf, dried thyme, and smoked paprika for early infusion of flavor.

Make and Thicken the Sauce:

Slowly pour in milk and cream while whisking to prevent lumps. Bring to a gentle simmer. Continue stirring often for about five minutes until the sauce thickens enough to coat the back of a spoon.

Melt in Cheeses and Season:

Remove the bay leaf. Add cheddar, Monterey Jack, and Parmesan cheeses. Stir well and let the cheeses melt smoothly into the sauce. Taste and add salt and pepper now so the whole dish is flavorful.

Gently Add Seafood and Corn:

Toss in the fish pieces, shrimp, scallops, corn, and parsley. Let everything cook for two to three minutes, just until the seafood starts to look opaque. This keeps it juicy and tender in the final bake.

Combine With Pasta and Transfer:

Fold in the cooked pasta until all pieces are coated in sauce and evenly mixed with seafood and vegetables. Spoon the mixture into your prepared baking dish and smooth the top.

Top and Bake:

Mix Panko breadcrumbs with melted butter. Sprinkle this topping in a thick, even layer over the casserole. Bake in the preheated oven for eighteen to twenty two minutes until the topping is golden brown and edges are bubbling.

Rest and Garnish:

Remove the dish from the oven and let it cool for five minutes. This makes serving easier and prevents burning your mouth. Finish with extra chopped parsley for color and freshness.

When I add the smoked paprika, I always remember my grandfather at his little fishing shack. He insisted that smoked paprika and fresh parsley made any chowder something special. Now it is the flavor I crave most each time I bake this dish.

Storage Tips

Let leftovers cool fully before sealing in an airtight container. Store in the refrigerator for up to three days. To reheat, scoop servings into an oven-safe dish, cover with foil, and warm in a moderate oven or microwave until hot. The topping stays crispiest if you reheat uncovered for the last five minutes.

Ingredient Substitutions

If you cannot find scallops or want to change things up, lump crabmeat or smoked salmon are delicious. Smoked fish gives even more chowder character. If you do not eat shellfish, double the white fish or add chunks of cooked potato.

Serving Suggestions

This casserole is plenty hearty by itself but a side of lemony green salad balances its richness. Warm sourdough or crusty bread makes perfect sense to scoop up sauce. For a party, small ramekins turn the dish into elegant individual servings.

Cultural Context

Fisherman's chowder is all about making the most of the day's catch and the pantry. This mac and cheese brings together old East Coast chowder traditions with the familiar comfort of a creamy pasta bake. It is an easy way to get seafood skeptics at the table to fall in love with these briny flavors.

Seasonal Adaptations

In spring, use fresh sweet corn and tender spring onions Swap out hearty winter carrots for diced zucchini in summer Try a little fresh tarragon or dill for a brighter, herby autumn flavor

Success Stories

My neighbor calls this dish party magic as it always disappears at potlucks. One weekend my niece asked if she could take the last piece home and that is the highest compliment I have ever gotten.

Freezer Meal Conversion

To freeze, assemble the casserole but do not bake. Wrap tightly with both plastic and foil. Label and freeze for up to two months. When ready to eat, thaw overnight then bake as directed. The topping may need a sprinkle of extra melted butter to crisp up perfectly.

This chowder mac and cheese brings warm memories every time it's on the table. There is nothing quite like sharing a bubbling dish with those you love the most.

Common Questions About Recipes

→ Can I use different seafood options?

Yes, substitute shrimp or scallops with crabmeat, smoked salmon, or mussels for varied flavors.

→ What's the best cheese blend?

Sharp white cheddar, Monterey Jack, and Parmesan offer creamy texture and well-rounded taste.

→ How do I prevent overcooked seafood?

Add seafood just before baking and cook gently until opaque to keep it tender and juicy.

→ Can I prepare this ahead of time?

Yes, assemble in advance, cover, and refrigerate. Add topping and bake just before serving.

→ How can I make it spicier?

Stir in a pinch of cayenne pepper or serve with hot sauce for added heat.