Seafood Mac and Cheese Recipe

Prepare the noodles. In a large pasta pan, bring the water to a rolling boil. Add the salt. Add the elbow macaroni. Boil for about 12 minutes, until almost tender.

Strain and rinse in cold water.

Prepare the seafood. In a skillet, heat the oil on medium heat. Add the shrimp and the seafood seasoning. Cook until the shrimp turns pink. Remove from heat. Let cool slightly.

Crumble the smoked salmon into bite-size chunks. Add the smoked salmon chunks and lump crab to the shrimp. Toss and set aside.

Prepare the roux. In a large saucepan, melt the butter on medium heat.

Before the butter browns, whisk in the flour, to create a crumbly paste.

Make the cheese sauce. Whisk in the milk until the roux has blended. Then whisk in the heavy cream. 

When the mixture has warmed to a very slight bubble, but is not boiling, begin to sprinkle in the cheddar, Asiago, Gruyere, Gouda and mozzarella cheeses, small handfuls at a time, whisking constantly so the cheese doesn't clump.

Add the salt, pepper and paprika.

Prepare the seafood mac and cheese. Preheat the oven to 375°F. Mix the cooled noodles with the cheese sauce. Gently toss in the seafood to distribute throughout the noodle and cheese mixture. Spray a large casserole dish with cooking oil spray. Pour the noodle mixture into the casserole dish. (See notes 2.)

Prepare the topping. In a food processor, pulse the potato chips until minced.

Stir in the finely grated Parmesan cheese. Add the nutmeg.

Spread the mixture over the top of the noodles. In a small saucepan, melt the two tablespoons of butter. Drizzle over the top. Cover loosely with aluminum foil. Bake for 20 minutes. Remove the foil and continue baking for an additional 25-30 minutes until the topping has reached the desired brown texture.

Serve and enjoy!