Equipment Needed
- Large Pot for boiling pasta
- Large, Heavy-Bottomed Dutch Oven or Saucepan
- Whisk
- Colander
- Measuring Cups and Spoons
- Cheese Grater
- 9×13 inch Baking Dish
- Mixing Spoon
- Small Bowl (for breadcrumb topping)
Step-by-Step Instructions
First, let’s get organized. Preheat your oven to 375°F (190°C) and butter your baking dish. Bring a large pot of well-salted water to a boil—it should taste like the sea. Cook the macaroni according to package directions but for one minute less than al dente. It will finish cooking in the oven, and this prevents it from becoming mushy. While that’s going, pat your shrimp very dry with paper towels. This is crucial for getting a nice sear and not steaming them. In the same heavy pot you’ll make the sauce, melt a tablespoon of butter over medium-high heat and cook the shrimp for just 1-2 minutes per side until pink and opaque. Don’t overcrowd the pan; do it in batches if needed. Remove them to a plate—they’ll finish in the bake.
Now, for the heart of the dish: the cheese sauce. In that same pot, melt the remaining 3 tablespoons of butter over medium heat. Whisk in the flour and cook, stirring constantly, for about 2 minutes until it smells nutty and is lightly golden. This is your roux, and it’s the base for thickness. Slowly, and I mean slowly, pour in the warm milk while whisking vigorously to avoid lumps. This is where patience pays off. Keep whisking until the mixture thickens and coats the back of a spoon, about 5-7 minutes. You’ll feel it happen—it goes from soupy to gloriously velvety.
Turn the heat down to low. Now, stir in the garlic powder, smoked paprika, mustard powder, cayenne (if using), and a good pinch of salt and pepper. The mustard powder is a secret weapon; it brightens the cheese flavor without tasting like mustard. Next, add all your shredded cheeses a handful at a time, stirring until completely melted and smooth before adding the next. Once the sauce is a beautiful, creamy lagoon, stir in the sour cream. This adds a wonderful tang and incredible richness. Taste it! This is your moment to adjust seasoning.
Finally, combine everything with love. Drain your pasta and add it back to the pot with the cheese sauce. Gently fold in the crab meat and the cooked shrimp, being careful not to break up the crab too much. Pour this magnificent mixture into your prepared baking dish. In a small bowl, mix the Panko with a drizzle of olive oil or a tablespoon of melted butter and a sprinkle of the grated Parmesan. Sprinkle this over the top for the perfect crunchy contrast. Bake for 20-25 minutes, until the top is golden and the edges are bubbly. Let it rest for 5-10 minutes before serving—this allows the sauce to set slightly so it doesn’t run everywhere when you scoop it.(See the next page below to continue…)