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Scallop & Shrimp White Cheddar Mac & Cheese

STIR
Print Recipe
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

For the cheese sauce:

  • 2 cups heavy cream
  • 9 oz. white American cheese, shredded
  • 6 oz. white cheddar cheese, shredded
  • 3 oz. parmesan cheese, shredded
  • 1 cup half & half
  • ¼ tsp. kosher salt

For the entrée:

  • 4 oz. canola oil
  • 12 scallops
  • 20 shrimp, peeled and deveined
  • 1⅓ cups asparagus, blanched and cut into 1-inch pieces
  • 40 oz. cooked Cavatappi pasta (20 oz. dry)
  • 2 Tbsp. 100% white truffle oil
  • 2 Tbsp. olive oil

Instructions
 

For the cheese sauce:

  • Place heavy cream in saucepan and bring to a simmer.
  • Whisk in American cheese to simmering heavy cream until fully incorporated. Turn off flame, and add white cheddar cheese, parmesan cheese, half & half, and salt.
  • Whisk while still hot until cheese is fully melted and salt has dissolved.

For the entrée:

  • In a very hot sauté pan, add oil and sear scallops and shrimp until golden and 145° internal temperature.
  • In a separate pan, place cheese sauce and allow to melt on low flame. Add asparagus to sauce; add water to thin if needed.
  • Add cooked pasta to saucepan, and stir to coat pasta and asparagus while heating to 165°.
  • Divide mac & cheese into 4 bowls, each in a high, tight mound. Place 3 scallops in a pile in the center of each bowl, and arrange 5 shrimp around the pasta.
  • Combine truffle oil and olive oil, and drizzle 1 tablespoon of the mixture over each serving. Serve immediately.
Keyword cajun shrimp and grits, macaroni and cheese, scallop & shrimp white cheddar mac & cheese, scallops, STIR, Truffle, white cheddar