- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 ounces cooked shrimp, peeled and deveined
- 8 ounces lump crab meat
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 1/4 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
- Preheat your oven to 350°F.
- Cook the macaroni according to the package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the heavy cream and milk, and bring to a gentle simmer.
- Reduce the heat to low and gradually whisk in the cheddar and Monterey Jack cheese until the sauce is smooth and creamy.
- Season with Old Bay, salt, and pepper to taste.
- Add the cooked shrimp and crab meat to the cheese sauce, stirring gently to combine.
- Incorporate the cooked macaroni into the seafood cheese sauce, mixing until well coated.
- Transfer the mixture to a greased baking dish. Sprinkle the panko breadcrumbs evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
- Garnish with fresh parsley before serving for a pop of color and freshness.
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International