Seafood Mac & Cheese

Kathy Williams


Saltine crackers would do well as a topping as would the shell macaroni. Very tasty dish.

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15 Min


20 Min




2 c
macaroni, elbow
3-4 slice
3 Tbsp
bacon drippings
1 medium
onion, chopped
1 medium
carrot, grated
1 tsp
celery salt
2 tsp
garlic minced
3 Tbsp
1/3 c
dry vermouth
1 c
chicken broth
1 c
heavy cream
1/8 tsp
cayanne pepper
2 tsp
old bay seasoning
salt and pepper
1 c
sharp cheddar cheese, grated
1 c
gouda cheese grated
1 can(s)
1 can(s)
1-2 c
small cooked shrimp
1 c
sweet green peas
1/2 c
bread crumbs

Directions Step-By-Step

Preheat oven to 350 F. Cook macaroni, drain and set a side. Cook bacon until crispy, set a side. Grate cheeses.
In a medium sauce pan heat 3 tablespoons bacon drippings over medium heat. Add onions and carrots, season with celery salt and pepper. Cook until soft. Add garlic and cook a minute more.
Raise heat and add the vermouth and let it cook off until all gone. Lower heat and add flour and stir and cook for a minute. Whisk in chicken broth and heavy cream, stirring constantly until thickens. Add the old bay seasonings, and cayenne pepper.
Add the cheddar and gouda cheese. Stir and cook until mixture is smooth and creamy. Taste. Add more of old bay, cayenne, salt and pepper if needed.
Stir in tuna, crab meat, cooked shrimp and peas.
Place cooked macaroni in a large casserole dish, pour seafood mixture over the noodles and stir until all combined. Top with cheddar and gouda cheese.
Crumble the bacon on top and sprinkle bread crumbs and small pats of butter on top. Sprinkle a little old bay seasoning over all. Bake for 20 minutes or until cheese is melted and mixture is bubbly.

About this Recipe

Course/Dish: Seafood, Casseroles
Main Ingredient: Seafood
Regional Style: American