5 from 18 votes
Seafood Macaroni and Cheese
Seafood Macaroni and Cheese combines elbow macaroni baked in a creamy cheese sauce featuring Jarlsberg and Parmesan cheeses, seasoned with Old Bay. Sardines are folded into the pasta before baking, adding a distinct seafood element. The dish bakes until bubbly and golden, creating a rich, comforting casserole with a blend of savory cheese and briny seafood flavors.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
8
people
Calories:
295 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 people
Amount Per Serving
Calories 295
% 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.