Grown Up Mac Cheese with Bay Scallops
Elevate your comfort food game with this luxurious Grown Up Mac Cheese with Bay Scallops—perfect for a decadent weeknight dinner or an impressive holiday side dish. This recipe combines tender bay scallops, velvety cheddar, Gruyère, and Parmesan cheese sauce, and perfectly cooked pasta for a rich, sophisticated twist on a classic favorite. Topped with golden, buttery panko breadcrumbs and a hint of Dijon mustard for depth, each bite is indulgent yet balanced. Ready in under an hour, this baked mac and cheese masterpiece offers a delightful blend of creamy seafood and crispy topping, making it a crowd-pleaser that’s anything but ordinary.
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Recipe Information
Ingredients
- 12 oz Pasta (such as elbow macaroni or shells)
- 1 lb Bay scallops
- 6 tbsp Unsalted butter
- 0.25 cup All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese (grated)
- 1.5 cups Gruyère cheese (grated)
- 0.5 cup Parmesan cheese (grated)
- 2 cloves Garlic (minced)
- 1 tbsp Dijon mustard
- 1 cup Panko breadcrumbs
- 2 tbsp Olive oil
- 2 tbsp Fresh parsley (chopped, for garnish)
- 1 tsp Kosher salt
- 0.5 tsp Black pepper
- 0.125 tsp Nutmeg (ground, optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the pasta in a large pot of salted boiling water until just al dente, as it will continue to cook in the oven. Drain and set aside.
While the pasta cooks, pat the bay scallops dry with paper towels and season them lightly with salt and pepper.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and cook for 30 seconds until fragrant.
Add the scallops and sear them for 1-2 minutes per side just until opaque. Remove scallops from the skillet and set aside.
In the same skillet, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes to create a roux.
Gradually whisk in the milk and heavy cream, ensuring no lumps remain. Continue cooking until the mixture is thickened, about 4-5 minutes.
Reduce the heat to low and slowly stir in the cheddar, Gruyère, and Parmesan cheeses, reserving a small handful of each cheese for the topping. Stir until smooth.
Mix in the Dijon mustard, nutmeg (if using), and season with salt and pepper to taste.
Add the cooked pasta and the seared scallops to the cheese sauce, gently folding everything together until well coated.
Pour the mixture into the prepared baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs with the olive oil and reserved cheeses. Sprinkle this mixture evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1376 mg | 60% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 8.1 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 907 mg | 70% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 506 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
