Chipotle Seafood Mac and Cheese (03.12.13)

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by Jennifer Burns, McGrath's Fish House

  • 4 tablespoons butter, divided
  • 1/2 onion, diced
  • 3 tablespoons flour
  • 2 cups milk
  • 1 cup Cheddar cheese, shredded, divided
  • 15-20 medium shrimp
  • 12-15 Bay scallops
  • 2 chipotle peppers, finely diced
  • 12 ounces penne pasta, cooked to al dente
  • 1/4 cup parsley
  • 1/4 cup parmesan cheese, grated
  • Salt and pepper, to taste

Preheat oven to 400 degrees.

In a sauté pan, over medium heat, melt 3 tablespoons of butter. Saute the onions with salt and pepper for 3-4 minutes. Stir in the flour and cook for 1 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt and pepperg. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and whisk in half the cheese.

In a skillet, add the remaining butter. Cook the shrimp and scallops for 1-2 minutes on each side. In a greased baking dish, toss the chipotle peppers, pasta, cheese sauce, seafood and remaining cheese. Sprinkle the breadcrumbs on top. Bake for 15-20 minutes or until golden brown and sauce is bubbling. Garnish with parsley and parmesan cheese.