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 Tips::
01 -
- Uses easy-to-find seafood and basic pantry staples
- Richly cheesy yet still feels light thanks to bright veggies and sweet corn
- Perfect balance of crunchy Panko topping and creamy interior
- Excellent for feeding a small crowd or reheating for leftovers
02 -
- High in protein and rich with minerals from seafood
- Freezes well for future meals whenever you need comfort
- A fantastic dish for gatherings or a special meal at home
03 -
- Always use freshly grated cheese for a smooth sauce and best flavor
- Allow the seafood to just turn opaque before baking it will finish cooking in the oven and stay tender
- If you love bolder flavors stir in a little Old Bay seasoning or a pinch of cayenne for a subtle kick