Ingredients
Scale
- 1 pound raw large shrimp in 1-inch pieces
- 1 pound elbow macaroni
- 8 ounces lump crabmeat
- 5 tablespoons butter
- 1 teaspoon Cajun seasoning (optional)
- 1 teaspoon Old Bay seasonings
- 2 cups milk
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- 4 ounces cream cheese (optional but good!)
- 1 cup shredded mozzarella
- 2 cups shredded sharp cheddar
- ½ cup shredded parmesan
- ½ teaspoon onion powder
- Cooking spray, as needed
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 375 degrees F.
- Follow the instructions on the package to cool the macaroni in a pot, then rinse under cold water.
- Heat a skillet on the stove and add a tablespoon of butter.
- Let it melt and then add the shrimp and Old Bay seasoning. Add Cajun seasoning too if liked. Cook for 3 minutes or until cooked through.
- Add the crab and stir, then take the mixture off the heat.
- Heat another skillet on the stove and melt 4 tablespoons of butter in there.
- Whisk in the flour, bit by bit, to make a roux. When it’s combined, mix in the milk and cream.
- Add half the cheese (plus the cream cheese if using) and keep stirring until most of it is melted.
- Stir in salt, pepper and onion powder, then taste and adjust the seasonings if necessary.
- Put the cooked pasta in the pot you cooked it in, drizzle the cheese sauce on top and stir.
- Stir in the seafood as well as the butter sauce from the seafood and season again if necessary.
- Grease a 13 x 9-inch baking pan with nonstick spray.
- Add half the pasta and half the cheese on top, then repeat with the remaining pasta and remaining cheese.
- Bake for about half an hour or until the cheese has melted and is bubbling.
- Keep cooking or broil if you want a golden crust on top.
- Cool for 15 minutes before serving.