Fisherman's Chowder Mac and Cheese (Printable Version)
Creamy baked mac and cheese blended with seafood, sweet corn, and a crisp, buttery breadcrumb crust.
# The Ingredients You'll Need:
→ Pasta
01 -
14 ounces elbow macaroni or small shell pasta
→ Seafood
02 -
7 ounces skinless white fish fillets such as cod or haddock, cut into bite-sized pieces
03 -
7 ounces cooked shrimp, peeled and deveined
04 -
5 ounces cooked bay scallops
→ Vegetables
05 -
1 medium onion, finely chopped
06 -
2 celery stalks, finely chopped
07 -
1 medium carrot, diced
08 -
1 cup frozen or canned sweet corn, drained
09 -
2 cloves garlic, minced
→ Dairy & Liquids
10 -
4 tablespoons unsalted butter
11 -
1/2 cup all-purpose flour
12 -
3 cups whole milk
13 -
1/2 cup heavy cream
14 -
1 1/2 cups shredded sharp white cheddar cheese
15 -
3/4 cup shredded Monterey Jack cheese
16 -
2 tablespoons grated Parmesan cheese
→ Seasonings
17 -
1 bay leaf
18 -
1/2 teaspoon dried thyme
19 -
1/2 teaspoon smoked paprika
20 -
1/4 teaspoon freshly ground black pepper
21 -
1/2 teaspoon salt, plus more to taste
22 -
2 tablespoons chopped fresh parsley, plus extra for garnish
→ Topping
23 -
1 cup Panko breadcrumbs
24 -
2 tablespoons melted butter
# Step-by-Step Instructions:
01 -
Preheat oven to 400°F (200°C). Lightly grease a 2-quart baking dish and set aside.
02 -
Bring a large pot of salted water to a boil. Add pasta and cook just until al dente. Drain well and reserve.
03 -
In a large skillet over medium heat, melt 4 tablespoons butter. Add onion, celery, carrot, and garlic. Sauté for 5 to 6 minutes until the vegetables are softened.
04 -
Stir in flour and cook for 2 minutes, mixing constantly. Add bay leaf, thyme, and smoked paprika, stirring to combine.
05 -
Gradually whisk in milk and heavy cream. Continue to stir and bring the mixture to a gentle simmer. Cook until thickened, about 5 minutes.
06 -
Remove bay leaf. Stir in cheddar, Monterey Jack, and Parmesan cheese until melted and the sauce is smooth. Season with salt and black pepper.
07 -
Add fish, shrimp, scallops, corn, and chopped parsley. Cook gently for 2 to 3 minutes, just until seafood begins to turn opaque.
08 -
Fold the reserved cooked pasta into the sauce until evenly combined. Pour the mixture into the prepared baking dish.
09 -
In a mixing bowl, toss Panko breadcrumbs with melted butter until coated. Evenly spread breadcrumb mixture over the casserole.
10 -
Bake for 18 to 22 minutes until the topping is golden and the filling is bubbling. Allow the dish to rest for 5 minutes before serving. Garnish with additional parsley.
# Additional Notes:
01 -
Swap shrimp or scallops for smoked salmon, crabmeat, or mussels if desired.
02 -
Add a pinch of cayenne pepper for extra heat.
03 -
Pairs well with a crisp white wine such as Sauvignon Blanc.