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Ingredients:
- 1 lb (450g) macaroni pasta
- 1/4 cup (60g) unsalted butter
- 1/4 cup (30g) all-purpose flour
- 2 cups (475ml) whole milk
- 1 cup (240ml) heavy cream
- 2 cups (200g) shredded sharp cheddar cheese
- 1 cup (100g) shredded Gruyère cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1 lb (450g) mixed seafood (such as shrimp, scallops, and crab meat), cooked
- 1/2 cup (75g) frozen peas, thawed
- 1/4 cup (15g) chopped fresh parsley
- Salt and black pepper to taste
- 1/2 cup (30g) breadcrumbs
- 2 tablespoons (30g) melted butter
Instructions:
Preparing the Pasta
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the macaroni pasta and cook according to the package instructions until al dente. Drain and set aside.
Making the Cheese Sauce
- Prepare the Roux: In a large saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes to create a roux.
- Add the Milk and Cream: Gradually pour in the whole milk and heavy cream, whisking continuously to prevent lumps from forming.
- Thicken the Sauce: Cook the sauce, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
- Add the Cheeses: Reduce the heat to low and gradually add the shredded sharp cheddar, Gruyère, and grated Parmesan cheese to the sauce, stirring until melted and smooth. Season with salt and black pepper to taste.
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