1 pound uncooked elbow macaroni
1/2 pound raw shrimp, peeled and deveined
1/2 pound raw scallops
2 teaspoons black pepper
2 tablespoons salt
1 tablespoon old bay seasoning
1 tablespoon creole seasoning
1/2 cup all purpose flour
3/4 cup salted butter (1 and 1/2 sticks)
4 cups 2% milk
1 cup bread crumbs
1 medium yellow onion, diced finely
8 oz Gruyere cheese, shredded
8 oz Parmesan cheese, shredded
8 oz white cheddar cheese, shredded
8 oz mild cheddar cheese, shredded
5 cups water
Preheat oven to 375 degrees Fahrenheit.
Chop shrimp into bite-sized pieces. Combine shrimp with scallops. Add 1 teaspoon pepper, 1/2 tablespoon creole seasoning, 1/2 tablespoon old bay seasoning, mix together, and let marinate while you prepare other ingredients.
Boil 5 cups of water, along with your salt. Cook elbow macaroni until al dente (about 7 minutes). Set aside until everything else is ready.
Melt 1 stick (or 1/2 cup) of butter in large saucepan. Once melted, add in onions and let cook for 3-4 minutes on medium heat. Add in flour and whisk together, cooking for 1-2 minutes or until you cook off the raw flour taste. Stir constantly to avoid lumps. Don’t cook it too long, or else the thickening power of the flour reduces significantly!
Add milk slowly while whisking. I add about a half cup of milk at a time, whisk until it comes together and thickens, then add the next half cup. Continue until you have added all of the milk and there are no lumps (except for the onions). Bring to a simmer and let simmer until consistancy is as thick as you want.
Turn off heat and add all of your cheese. Stir together until melted. You can always add more milk if your sauce is too thick.
Add the rest of your seasonings (pepper, old bay, and creole) to the sauce and stir together. Add salt to taste, but since we used salted butter, I do not feel it’s necessary.
Add pasta and raw, marinading seafood, to the sauce and stir together. Once combined, add to 9 x 13 baking dish.
Melt 1/2 stick (1/4 cup) of butter in microwave. Add bread crumbs and mix together until bread crumbs are all coated in the butter. Add bread crumbs to the top of the mac and cheese. Bake at 375 degrees for 30-45 minutes.
Serve up with some additional sauteed seafood as a garnish on top and enjoy!