Scallop Macaroni and Cheese
- Yield: Serves 8
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
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Ingredients
- 1 lb Elbow macaroni
- 4 tbsp Butter, divided
- 1 lb Bay scallops
- 1/2 cup Flour
- 3 1/2 cups Lowfat milk
- 1 1/2 cups Cheddar, shredded
- 1 1/2 cups Parmesan, shredded
- 1/2 tsp Kosher salt
- 1/2 tsp Cayenne
- 1/2 cup Panko breadcrumbs
Instructions
- Preheat oven to 350F.
- Coat a 9×13-inch baking dish with nonstick cooking spray.
- Bring a large pot of lightly salted water to boiling. Add pasta and cook al dente according to package directions. Drain and set aside.
- Meanwhile, in a medium saucepan melt 1 tbsp of the butter over medium heat. Add scallops and cook 3 minutes per side or until opaque. Transfer scallops to a plate and set aside.
- In a large saucepan melt remaining 3 tbsp butter over medium-low heat. Stir in flour and cook, stirring, for 2 minutes. Stirring constantly, gradually add milk; cook and stir 5 to 7 minutes or until sauce has thickened. Add Cheddar, Parmesan, salt and cayenne and cook and stir until cheese melts. Add pasta and stir to combine. Add scallops and gently stir to combine.
- Transfer mixture to baking dish. Sprinkle evenly with panko. Bake for 20 minutes or until bubbly. Remove dish from oven.
- Preheat broiler to high. Broil 5 minutes or until golden brown. Let stand 5 minutes before serving.
Reviews
Scallop Macaroni and Cheese
Awesome for local Rhode Island bay scallops.
5/5 stars
Review by Warren on Feb 11, 2019