Scallop Mac Cheese Food

SEAFOOD MAC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of salted water to a boil add 1 tablespoon olive oil.
• Heat the remaining tablespoon olive oil in a large skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the crab and cook, stirring occasionally, until the crab starts to brown, 3 to 5 minutes. Scoop the contents of the skillet into a bowl and set aside.
• Deglaze the skillet with the sherry and reduce for about 5 minutes. Add the butter to melt, then add the flour and cook, stirring, until there are no remaining clumps. Whisk in the heavy cream, milk, parsley, tarragon, thyme, mustard and paprika, followed by the Gruyere, Parmesan and 8 ounces of the Cheddar. Bring to a simmer, then lower the heat and simmer on low for 10 minutes. Season with salt and pepper.
• Meanwhile, add the noodles to the boiling water and cook according to the package instructions. Reserve 1 cup pasta water, then drain the noodles and return them to the pot (I like to just leave a little pasta water in the pot when I drain it). Add the cheese sauce, cream cheese and crab and mix well. (If the mixture is too stiff, add some pasta water 1/4 cup at a time.) Season with more salt and pepper, if needed.
• Pour the mixture into a 9-by-13-inch baking dish. Layer the remaining 4 ounces Cheddar evenly over the top. Bake until the cheese is nice and brown, 10 to 15 minutes. (Be careful, the cheese may bubble over in the oven.) Let rest for 15 to 20 minutes before serving. Sprinkle with parsley.

SCALLOP MAC AND CHEESE ...A MUST TRY! RECIPE - (4.2/5)

Steps:

• 1 Remove the crust from the bread and place in the bowl of a food processor fitted with a steel blade. Pulse for 30 seconds or so until the bread crumbs are relatively fine. 2 Preheat the oven to 375 degrees F. Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 3/4 of the butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, the pepper, cream sherry and nutmeg. Add the cooked macaroni and scallops and stir well. Place the mixture in 6 to 8 individual baking dishes. Melt the remaining butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. Servings: 8 Degree of Difficulty: Easy Oven Temperature: 375°F Preparation Time: 15 minutes Cooking Time: 30 minutes Inactive Time: Total Time: 45 minutes

GROWN UP MAC & CHEESE WITH BAY SCALLOPS

Steps:

• Set pot of water to boil for the pasta & add pasta when water is at a rolling boil.
• In a large pan over medium heat, heat onion and butter until onions are soft, sweet and lightly brown - add garlic at the end as it cooks much faster than onion.
• Sprinkle the flour over the top of them and stir to make a roux. Add the milk a little at a time while stirring constantly. Don't panic if it's a little lumpy because you are making a cheese sauce anyway.
• After thoroughly rinsing the bay scallops (they tend to be sandy) add them to the sauce in the pan and cook until the scallops are opaque. Add salt and pepper to taste.
• Once the scallops are done, add the cheese and stir it up.
• To plate, I garnished with goat cheese and fresh cracked pepper - very tasty addition.

EMERIL'S SEAFOOD MAC AND CHEESE

Steps:

• Preheat oven to 400 degrees. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.
• While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melted butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.
• Remove pan from heat. Fold in seafood, macaroni, and cheese; transfer to a shallow 4-quart baking dish. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning; toss, and scatter over macaroni mixture. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

SCALLOPED BEEF & MACARONI DINNER

Steps:

• Cook macaroni. Saute onions, celery & garlic in vegetable oil. Add beef & brown.
• Stir in flour & seasonings. Add tomatoes. Bring to a boil. Add macaroni.
• Put into a 2 qt (2.5L) baking dish. Sprinkle with cheese.
• Bake at 350F (180C) about 30 minutes.