Embarking on the culinary adventure of preparing Seafood Mac and Cheese is like crafting a dish that’s destined to become the talk of your table. Here’s how you can weave a bit of magic with the recipe that combines the comfort of pasta with the luxury of the sea.
The Vegan Seafood Mac and Cheese Casserole boasts a creamy texture and savory flavor, complete with the essence of the ocean, yet it contains approximately 290 calories per 142 g serving. To craft this luxurious dish, you’ll be assembling an array of components: a pound of elbow macaroni, half a cup of unsalted butter, and another half cup of flour.
Additionally, to enrich the sauce, you’ll blend three cups of whole milk, already tempered, with a cup of heavy cream, also at an ambient temperature. The cheese element comes from a generous four cups of grated Gruyère, coupled with two cups of sharp cheddar to infuse a tangy depth. For that authentic seafood element, how do you make seafood mac and cheese resonate with the ocean’s bounty?
By incorporating vegan substitutes for traditional seafood mac and cheese with lobster, crab, and shrimp, you can achieve a similar taste profile. Enhancements like seafood mac and cheese with sour cream can also be considered to add another layer of richness to the palate. With careful preparation, you’ll have a sumptuous vegan seafood mac and cheese that not only delights the senses but is also mindful of the seafood mac and cheese calories.
Don’t forget a teaspoon of coarse salt for that perfect seasoning, and, for the pièce de résistance, one and a half pounds of cooked seafood — be it lobster, crab, shrimp, or a mix of your favorites. Finally, a cup of panko breadcrumbs will add that irresistible crunch.
Ingredients
- 1 lb elbow macaroni
- 1/2 cup unsalted butter, divided
- 1/2 cup flour
- 3 cups whole milk, room temperature
- 1 cup heavy cream, room temperature
- 4 cups grated Gruyère cheese
- 2 cups grated sharp cheddar cheese
- 1 tsp coarse salt
- 1 1/2 lb cooked lobster, crab, and/or shrimp
- 1 cup panko breadcrumbs
What type of pasta to use?
The traditional choice is macaroni, known affectionately as elbow pasta. It’s not just a conduit for cheese; it’s a symbol of homely comfort wrapped in a curve. Yet, the world of pasta is wide, and the adventurous hearts might find joy and satisfaction with any short pasta variety – penne with its perfect tubes, ziti’s smooth flow, or the playful twirls. Each one creates a different texture, a different moment, and a unique experience in your dish.
In the realm of creating a delectable Seafood Mac and Cheese, it is essential to give your pasta the perfect al dente touch. This texture is pivotal, as the pasta will carry on its softening journey while marrying its flavors with the other ingredients in the warmth of your oven. The stars of the show here are the cooked seafood morsels, which meld seamlessly with the pasta.
Recommended Pasta
For this culinary creation, Pipette Pasta is recommended—a choice that’s sure to intrigue and please the palate. However, the beauty of this dish is its versatility. Whether it’s the classic elbow macaroni, the robust rigatoni, or the shell pasta waiting to be filled with creamy, cheesy goodness, your options are vast. Choose any short pasta that’s readily available or that simply calls out to your culinary instincts. Each shape not only holds the sauce differently but also brings its own texture and presentation to the table, elevating the dish from a mere meal to a conversation starter.
How to cook the seafood
To ensure your seafood is perfectly cooked for a delicious Seafood Mac and Cheese, follow these general cooking guidelines:
Shrimp:
- Peel (if not already done) and devein the shrimp if needed. You can leave the tails on for presentation or remove them for easier eating.
- Sauté the shrimp in a pan with a little bit of olive oil or butter over medium heat.
- Cook until they turn pink and opaque, usually about 1-2 minutes per side depending on the size. Be careful not to overcook, as they will continue to cook slightly when baked in the mac and cheese.
Scallops:
- Pat the scallops dry to ensure a nice sear.
- Season with salt and pepper.
- Sear the scallops in a hot pan with oil or butter over high heat, about 1-2 minutes per side, until they have a golden crust. Like shrimp, scallops can overcook quickly, so watch them closely.
Crab:
- If using lump crabmeat, it’s typically pre-cooked and only needs to be gently folded into the mac and cheese before baking to warm through.
- If using fresh crab legs, steam them until fully cooked (usually about 5-7 minutes), let cool, then crack and remove the meat.
Lobster:
- Boil or steam lobster tails until the shell turns bright red and the meat is tender, about 1 minute per ounce of individual tail.
- Remove the meat from the shell, chop it into bite-sized pieces, and gently stir into the mac and cheese mixture.
Fish (such as cod, salmon, or tilapia):
- Cut the fish into bite-sized chunks.
- Season with salt, pepper, and any other desired seasonings.
- Bake in a preheated oven at 375°F (190°C) until the fish is opaque and flakes easily with a fork, typically 10-15 minutes depending on the thickness of the fish.
- For any seafood you choose, make sure not to overcook it, as the seafood will continue to cook in the oven when you bake the mac and cheese. Prepare the seafood with minimal seasonings to ensure that its natural flavor complements the cheese sauce rather than competes with it.
Between Italian and French culinary philosophies, we lean towards the latter’s fearless approach—reject the notion that cheese should shy away from seafood. The French understand that such a merger, like the formidable Gruyère cheese with its ability to enhance the delicate and diverse flavors of the ocean, yields a cornucopia of taste sensations.
While a single cheese like Cheddar is a classic choice, introducing Gruyère elevates the dish to match the extravagance of seafood treasures like lobster or shrimp.
Can you use frozen shrimp? How to thaw
Yes, you can use frozen shrimp in this recipe. To thaw frozen shrimp, follow these steps:
- Cold Water Thawing: Place the frozen shrimp in a large bowl and cover them with cold tap water. You can weigh down the shrimp with a plate or lid to ensure they are fully submerged.
- Change Water: Every 20 to 30 minutes, drain out the water and refill the bowl with new cold tap water.
- Time Required: Continue this process until the shrimp are fully thawed, which typically takes about an hour for a pound of shrimp.
- Ready to Use: Once thawed, pat the shrimp dry with paper towels before proceeding with the recipe. Make sure all the excess water is removed to avoid diluting the flavors of your dish.
Do you keep the tails on the shrimp?
Tails On or Off: For using tail-on shrimp for this recipe, it can enhance the presentation. However, for a comfort dish like mac and cheese, you may choose to remove the tails for easier eating.
Shrimp Selection: For this dish, the use of raw, deveined, tail-on colossal shrimp (13-15 shrimp per pound) is recommended, though smaller shrimp are also acceptable. The larger shrimp offer a luxurious bite and visual appeal, making the mac and cheese more indulgent.
Sustainable Sourcing: When purchasing shrimp, aim to buy domestic or sustainably sourced varieties. Look for the Best Aquaculture Practices (BAP) or Aquaculture Stewardship Council (ASC) certifications to ensure quality and sustainability.
Avoid Additives: Ensure that the shrimp have no added chemicals or preservatives. Sodium bisulfite and tripolyphosphate are common additives in some shrimp products; avoid these by carefully reading labels.
Preparation: Use frozen raw shrimp that have been deveined for the best results. Frozen shrimp often retain their freshness better than shrimp that has been sitting at a seafood counter.
Thawing and Shelling: Thaw the shrimp as needed, and remove the shell while keeping the tail intact. This can be a quick process and allows you to control the quality of the shrimp used in your dish.
Avoid Pre-Cooked Shrimp: Do not use pre-cooked shrimp, as it will likely become overcooked and rubbery when baked in the mac and cheese. Starting with raw shrimp ensures they cook just right and remain tender.
What’s the best cheese to use with seafood and macaroni?
Mild to Medium Cheddar: Cheddar cheese is a classic for mac and cheese because of its sharp, tangy flavor that melds well with other ingredients. A milder cheddar can be used so that it doesn’t overshadow the taste of the seafood.
Gruyère: Gruyère has a slightly sweet, nutty flavor that works particularly well with seafood. Its excellent melting properties make for a creamy and velvety cheese sauce.
Fontina: Fontina is a soft cheese with a mild flavor and a smooth melting quality, making it ideal for a creamy mac and cheese that includes seafood.
Gouda: Smoked Gouda can add a unique flavor to the dish, but a young Gouda is preferable as it has a milder taste and melts well.
Mozzarella: This cheese has a subtle flavor and adds a lovely stretchiness to the mac and cheese. It can be combined with other cheeses for the perfect texture without dominating the taste.
Parmesan or Parmigiano-Reggiano: These hard, granular cheeses are often used to add depth of flavor to the cheese sauce. Freshly grated Parmesan or Parmigiano-Reggiano delivers a salty, umami flavor that compliments the seafood without overpowering it.
Monterey Jack or White Cheddar: Both have a mild flavor and good melting qualities, making them suitable for a balanced cheese sauce that allows the seafood to shine.
Cream Cheese: While not typically the main cheese, a bit of cream cheese can be added to the sauce for extra creaminess and a slightly tangy edge.
Step By Step Instructions: Seafood Mac And Cheese
- Selecting the Pasta: Use elbow macaroni or cellentani pasta for their ability to hold sauce and accommodate chunks of seafood.
- Choosing the Seafood: Opt for raw shrimp, peeled and deveined, cut into 1-inch chunks for uniform cooking, and lump crab meat for its delicate texture.
- Thawing Frozen Shrimp: If using frozen shrimp, thaw them first by placing them in a bowl of cold water for about 20 minutes.
- Preparing the Cheese: Shred your own blocks of sharp cheddar, mozzarella, and Parmigiano-Reggiano for a creamier texture, as pre-shredded cheese contains additives that can affect the melt.
- Making the Roux: A roux of butter and flour will provide the base for the cheese sauce. This is critical for the right consistency and the binding of flavors.
- Creating the Cheese Sauce: Add milk and heavy whipping cream to the roux, then introduce the shredded cheeses and cream cheese. The seasoning with onion powder, salt, and pepper is crucial here, as this sauce defines the dish’s overall flavor.
- Sautéing the Seafood: Sauté the shrimp in butter with Old Bay Seasoning and optional Cajun seasoning for that signature seafood zest. Fold in the crab meat towards the end, just to heat it through.
- Assembling the Mac and Cheese: After cooking the pasta, mix it with the cheese sauce, ensuring an even coating. Fold in the sautéed seafood, incorporating it gently to prevent breaking the delicate pieces.
- Baking: Transfer the mixture into a greased 9×13 inch baking pan, layering it with additional shredded cheese. Baking time varies; look for a bubbly cheese surface and a golden crust.
- Serving: Allow the baked mac and cheese to cool before serving to let it set for optimal texture.
What goes with Seafood Mac and Cheese?
Seafood Mac and Cheese is a rich and hearty dish, so it pairs well with lighter sides to balance the meal. Here are some suggestions for sides and accompaniments that complement the dish:
Fresh Salad: A light, crisp salad with a vinaigrette dressing can cut through the richness of the mac and cheese. Consider a mixed greens salad with a lemon herb dressing or a classic Caesar salad without the chicken.
Steamed or Roasted Vegetables: Simple vegetables like steamed broccoli, roasted asparagus, or sautéed green beans add a nutritious component and can provide a refreshing contrast to the creamy, cheesy pasta.
Garlic Bread: Crusty garlic bread or garlic knots are perfect for soaking up any leftover cheese sauce and add a nice textural contrast with their crunch.
Coleslaw: A tangy coleslaw can bring a refreshing crunch and acidity that contrasts well with the creamy seafood pasta.
Roasted Brussels Sprouts: Brussels sprouts, roasted with a hint of olive oil and seasoning, offer a slightly earthy flavor and crispy texture that pairs well with the dish.
How long does Seafood Mac and Cheese last?
It lasts 3-4 days in the refrigerator. Always perform a smell and visual check before consuming leftovers. Here are some guidelines:
If you notice any odd smell, discoloration, or mold, it’s best to discard the Seafood Mac and Cheese to avoid any potential foodborne illness.
Can you freeze Seafood Mac and Cheese?
Yes, as mentioned earlier, Seafood Mac and Cheese can be frozen. Here are detailed instructions for freezing and reheating your dish:
Freezing Seafood Mac and Cheese:
- Cool Down: Allow the cooked Seafood Mac and Cheese to reach room temperature. Hot or warm food can raise the freezer’s temperature, leading to condensation and ice crystals forming on the food.
- Portion: If you have a large batch, consider dividing it into individual or family-sized portions. This makes it easier to thaw and reheat only what you need at a later date.
- Airtight Packaging: Transfer the portions into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible from bags to prevent freezer burn.
- Label and Date: Label the containers or bags with the contents and the date you’re freezing them. This helps you keep track of how long they’ve been stored.
- Freeze: Place the containers or bags flat in the freezer, ensuring they are not overcrowded to allow air to circulate and promote even freezing.
Remember that freezing can affect the texture of both the pasta and seafood, so while it is a practical option for longer storage, the quality may not be the same as when it’s fresh.