Seafood Macaroni and Cheese
User Reviews
5
Seafood Macaroni and Cheese
Description
This recipe starts by cooking elbow macaroni to al dente. A roux-based cheese sauce is prepared by melting butter, whisking in flour, then adding heavy cream and milk to form a creamy base. Jarlsberg or Swiss cheese and Parmesan are melted into the sauce along with Old Bay seasoning and salt for a flavorful, cheesy mixture. Flaked sardines, preferably King Oscar Brisling packed in olive oil, are incorporated into the cooked pasta. The pasta and sardines are combined with the cheese sauce and transferred to a casserole dish.
The casserole is baked at 350°F for 20-25 minutes until the cheese bubbles and the top edges brown lightly. This produces a dish with creamy cheesy sauce, tender pasta, and savory fish flavor from the sardines that merges well without overpowering. A garnish of torn basil leaves is optional for fresh herbal notes.
Seafood Macaroni and Cheese can be prepared in advance and baked before serving. The recipe can be easily multiplied for larger gatherings, keeping in mind that a deeper dish may require increased bake time. This hearty casserole works as a main course or side dish.
Ingredients
- 1 ½ cups dry elbow macaroni or pipe rigate
- 2 tablespoons butter
- 1 tablespoon flour
- ½ cup heavy whipping cream
- ½ cup milk not skim
- 3 ounces Jarlsberg cheese or Swiss cheese, freshly shredded
- 3 ounces Parmesan Cheese freshly shredded
- 2 teaspoons Old Bay seasoning
- ½ teaspoon salt sea salt
- 4 ounces sardines King Oscar Brisling Sardines recommended, packed in olive oil, 1 tin
- basil leaves optional garnish, torn or cut into small pieces
Instructions
- Preheat Oven to 350ºF. Bring a large pot of water to a boil.
- Begin cooking pasta in water according to package directions.
- In a small heavy bottomed pot, melt butter over medium heat. Once butter has melted, but before it begins to brown, whisk flour into the butter until the flour has absorbed the butter. Add cream, and continue to whisk until the mixture thickens and is smooth. Add the milk, and continue to whisk.
- Add the Jarlsberg (or Swiss) and Parmesan to the pot, and continue whisking until all the cheese has melted into a smooth, creamy sauce. Add the Old Bay and salt.
- Drain pasta, and scoop pasta into a small casserole dish, such as an 8"x8" dish.
- Remove sardines from the can, discarding packing liquid. Flake sardines apart with a fork, and scatter over the pasta. Pour cheese sauce over the pasta, and stir to incorporate the sardines and cheese.
- Bake 20-25 minutes, or until cheese is bubbly and the top has begun to brown. Alternatively, for an extra creamy pasta, skip the baking, and broil the pasta for 2-3 minutes until the top is golden.
- Garnish with basil if desired, and serve immediately.
Notes
- This dish can be assembled a day ahead but bake just before serving for best texture.
- Double or triple the recipe for larger groups, increasing bake time if using a deeper dish.
- Use freshly shredded cheese for smoother melting in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 14g | 28% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 495mg | 21% |
| Potassium | 162mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 509IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 295mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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