Fisherman's Catch Chowder Mac (Print Version)
Macaroni, tender seafood, and creamy cheese sauce come together for savory coastal-inspired comfort food.
# What You’ll Need:
→ Seafood
01 - 9 oz cooked lobster meat, cut into bite-sized pieces
02 - 7 oz cooked shrimp, peeled and deveined
03 - 5 oz cooked white fish, such as cod or haddock, flaked
04 - 7 oz cooked bay scallops
→ Pasta
05 - 14 oz elbow macaroni or small pasta shells
→ Vegetables & Aromatics
06 - 1 medium onion, finely diced
07 - 2 celery stalks, finely diced
08 - 1 medium carrot, finely diced
09 - 2 cloves garlic, minced
10 - 2 tablespoons unsalted butter
→ Chowder Base
11 - 3 tablespoons all-purpose flour
12 - 3 cups whole milk
13 - 1 cup seafood or fish stock
14 - 1/2 cup heavy cream
15 - 1 bay leaf
16 - 1 teaspoon Old Bay seasoning
17 - 1/2 teaspoon freshly ground black pepper
18 - 1/2 teaspoon sea salt, or to taste
19 - 1 tablespoon fresh parsley, chopped
20 - 1 tablespoon fresh chives, chopped
→ Cheese
21 - 7 oz sharp white cheddar cheese, grated
22 - 2.5 oz Gruyère cheese, grated
23 - 1.7 oz Parmesan cheese, grated
→ Topping
24 - 1.5 oz panko breadcrumbs
25 - 2 tablespoons unsalted butter, melted
26 - 2 tablespoons fresh parsley, chopped
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a 2-quart baking dish and set aside.
02 - Boil elbow macaroni in salted water until just al dente. Drain thoroughly and reserve.
03 - Melt 2 tablespoons unsalted butter in a large saucepan over medium heat. Add onion, celery, and carrot; sauté for 5 minutes until softened. Add garlic and cook for 1 minute longer.
04 - Sprinkle all-purpose flour over the vegetables, stirring constantly for 2 minutes to create a pale roux.
05 - Slowly whisk in milk, seafood stock, and heavy cream. Add bay leaf, Old Bay seasoning, salt, and pepper. Bring sauce to a gentle simmer, stirring, until thickened, about 5–7 minutes. Remove bay leaf.
06 - Stir in grated cheddar, Gruyère, and Parmesan until fully melted and the sauce is velvety.
07 - Fold in lobster, shrimp, fish, scallops, drained pasta, parsley, and chives. Mix gently to maintain seafood texture.
08 - Transfer mixture to the prepared baking dish, smoothing the surface evenly.
09 - Combine panko breadcrumbs with melted butter and parsley in a small bowl. Distribute topping evenly over the pasta mixture.
10 - Bake in the preheated oven for 20–25 minutes, until the surface is golden and bubbling. Allow to rest for 5 minutes before serving.
# Additional Tips::
01 -
- Easy to adapt with your favorite seafood
- Decadent but weeknight friendly
- Ready in just about an hour from start to finish
- Cheesy and comforting with a light ocean twist
- Crowd-pleasing for both seafood lovers and mac and cheese fans
02 -
- Rich in both protein and omega 3s
- Reheats well for leftovers
- Impressive enough for special occasions but simple enough for a family night
03 -
- Always taste your sauce before adding seafood and baking. The saltiness of cheese and seafood can vary so adjust as needed.
- Grating your own cheese makes a smoother sauce and melts way better than bagged pre-shredded cheese. For the best topping crunch broil the finished bake for the last minute but watch carefully so it does not burn.