Seafood Macaroni and Cheese

My hubby tagged me in a Facebook post with a Seafood macaroni dish.  My first thought that went through my head was, uh this is not a FASTer Way approved meal.  

This my friends is one of the reasons I love the FASTer Way To Fat Loss.  I know how to track my macros and balance them to fit my carb cycle of the day.  It sounds confusing, but it is not.  It is tedious at first, or like this, when you have a new recipe to enter.  We use My Fitness Pal to track our food. I promise you it gets easier the longer you track your macros.

My daily reminder YOU CAN NOT MANAGE WHAT YOUR DON’T TRACK.

In the FASTer Way To Fat Loss we count our macros.  We work to pair our nutrition with our workouts if you ready to work out.  If you are not, no worries nutrition is first, followed by rest.  

So, I set out entering the recipe into MFP.  We practice dairy free and gluten free, but on occasions we do eat these.   This is another reason I thrive in the FWTFL, there is no deprivation of what foods you can eat.  If it has a mamma or grows in the ground it is fair game.

It also helps with the mindset of breaking the thoughts of good food and bad food.  This casserole was not the healthiest in the world, but it was delicious. 

Here is the original recipe from tasty Recipes.  If you know me I have to doctor up recipes and make them my own when it comes to seafood or casseroles.  We use Tony Chachere’s creole season on our seafood. I also added in pepper jack cheese looking for a little kick, increased the butter and added in marjoram.

Ingredients

2 cups of dry Macaroni
6 oz. Claw Crab Meat
8 oz. Shrimp, peeled and deveined
8 oz. Sour Cream
8 Tablespoons Butter

2 Tablespoons Flour
1 Green onion

¼ cup diced onion
1 8 oz can Evaporated Milk
8 oz. block Sharp White Cheddar Cheese
4 oz. block Mozzarella Cheese

4 oz block Peppered Jack Cheese
¼ cup Panko Bread Crumbs

1 tsp marjoram

½ tsp Salt

½ tsp Black Pepper

Tony Chacherer’s creole seasoning

Directions:

Preheat oven to 350°.
Peel and de-vein shrimp and rinse
Cook the macaroni according to package directions. Drain well.
Place drained macaroni in a large mixing bowl.
Add the sour cream, stir together well, until all noodles are coated.
Add the crab meat, stir well.
Finely chop the green onion. Set Aside.
Grate all the cheeses and set aside.  Keep in separate piles.
Melt 4T of butter in a medium saucepan, or skillet.
Add the shrimp and sprinkle Tony Chacheres over shrimp.  Turn and stir shrimp until lightly done.
Remove shrimp from pan. Chop slightly when cooled. Add melted butter and shrimp to the macaroni mixture.
Melt the rest of the butter. Add the finely chopped onions to the saucepan, sauté until tender.
Sprinkle flour and marjoram over onions and mix well. Let cook and brown for about one minute.
Slowly add the milk, stirring constantly until mixture begins to thicken.
Gradually add the grated Pepper Jack and Cheddar Cheese, stirring constantly until cheese melts.
Pour cheese mixture over the macaroni and seafood mixture. Stir well to combine.
Add salt and pepper to taste.
Place the mixture in a well buttered baking dish.
Sprinkle top with grated mozzarella cheese.
Sprinkle bread crumbs on top of the mozzarella cheese.
Sprinkle lightly with Paprika, to add color.
Bake at 350° for 20-25 minutes, or until lightly browned on top.

We liked the flavor of this dish, but hubby said it needed to be creamier.  You can add in more milk, sour cream and I thought about using heavy whipping cream with my next try.  Let me know what you think.  I would love to hear from you of if you make it.


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