Like almost any southerner I’m a sucker for a good mac and cheese. What’s more comforting than carbs and cheese? Simple: carbs, cheese, and a crap ton of seafood. I based this recipe off of a traditional macaroni pie recipe, but with some switched up cheeses as well as the addition of shrimp, scallops and (admittedly imitation) crab.
Heads up, this makes a lot!
- 1 lb your favorite short pasta like farfalle, cavatappi, or penne
- 3 12 oz cans evaporated milk
- 3 eggs, beaten
- 4 cups freshly grated cheddar cheese, the sharpest you can find
- 2 cups freshly grated parmesan cheese
- 1 cup freshly grated gruyere
- 1 cup shredded/grated/chopped velveeta
- 1 lb shrimp, peeled and deveined
- 1 lb sea scallops, cut in half if using sea scallops
- 1 lb crab, real deal for if you’re feeling fancy. Imitation for my fellow broke b*tches
- 2 cups panko breadcrumbs
- 1/4 cup Italian parsley, chopped
- 3 tbsp garlic powder
- 1/2 tbsp paprika
- 1 1/2 tsp salt
- 1 tsp black pepper
- Neutral oil
Preheat your oven to 350 degrees. Get a pot of salted water boiling over high heat. cook your noodles according to package directions minus about 2 or 3 minutes. You want them to be mostly cooked but not all the way there since they’ll finish in the oven.
Drain the noodles and set aside. Mix the milk, eggs, cheeses, seafood, 1 tsp if the salt, and pepper until it’s as homogenous as it can be. Add in the noodles and mix to coat.
Combine the panko, parsley, garlic powder, paprika, pepper, and remaining salt along with enough to give it a sandy texture. Set aside.
Grease either a fairly deep 9×13” baking dish or multiple individual baking dishes like I did here. Dump the mixture in. top with the breadcrumb mix. Bake for 45-50 minutes for a big boy pan or about 30-35 for individual portions. Let it rest for 15-20 minutes.