Seafood Shells and Cheese

This dish is basically fancified 'mac and cheese'. I like the use of any smoked cheese in the sauce and the ground almonds mixed into the crumb topping is also a tasty addition.

Serves 4-6
Start by cooking to al dente

2 cups medium size shell pasta

You will also need about

One pound seafood

Uncooked large shrimp or medium size scallops or large chunks of cooked lobster, crab or cod or a combination of all work well.

For the Sauce:
In the microwave, scald
2 cups whole milk
In a medium saucepan over medium heat, cook together for 2 minutes
3 tbsp butter
2 tbsp flour
¼ tsp black pepper
½ tsp sea salt

Whisking constantly, slowly pour in scalded milk. Continue to cook for 2 more minutes stirring constantly. Stir in:

4 ounces smoked gruyere cheese, grated (You can substitute Asiago, Parmesan or Romano.)
1 tsp tarragon
2 tbsp Dijon mustard

Grate and blend together
6 ounces mozzarella
6 ounces Monterey Jack, Emmental, Swiss or Jarlsberg Cheese, your preference.

Butter an 8-10 cup casserole dish. Place 1/3 of the pasta in the bottom of the dish. Pour on 1/3 the sauce. Scatter half the seafood over the surface. Repeat the layers ending with cheese on the top.

Topping
1 cup cracker or bread crumbs (I use Ritz cracker crumbs)

1/2 cup ground almonds
2 tbsp melted butter
1 tsp tarragon
Pinch of cracked black pepper.

Cover casserole dish and bake at 375 degrees F for 30 minutes. Uncover and cook for 15 minutes longer. If you double this recipe, add additional baking time for larger casserole dish.