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 -
Other shellfish such as crab, clams, or mussels may be used in place of listed seafood.
02 -
For extra heat, add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce.
03 -
Pairs excellently with a crisp, dry white wine like Sauvignon Blanc or Chardonnay.
04 -
To make this dish gluten-free, substitute gluten-free pasta and a cup-for-cup gluten-free flour blend.