Who Doesn't Love a Mac and Cheese Themed Post

Those of you who know me well know that I really could eat macaroni and cheese every single day. Not the box stuff, but any kind of real southern baked mac and cheese. Therefore, I'd like to introduce you to the thing I'm most excited about today...

My new mac and cheese stamps I found online when I was ordering rehearsal dinner invite stamps. I believe that if I were a stamp this would be these...

They may be arriving on a note near you soon. So get excited!

Speaking of mac and cheese, I've found a new recipe to try soon. I thought I'd share.

Seafood Mac and Cheese 

Ingredients

• Coarse salt and ground pepper
• 1 pound elbow macaroni
• 6 tablespoons butter
• 1/2 medium onion, finely chopped
• 1 garlic clove, minced
• 1/3 cup all-purpose flour (spooned and leveled)
• 3 cups whole milk
• 1/8 teaspoon ground nutmeg
• 1 pound coarsely chopped cooked lobster, shrimp, crawfish, or crabmeat, or a combination
• 4 cups (1 pound) mixed grated cheeses, such as Parmesan, cheddar, Swiss, and fontina
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon Emeril's Creole Seasoning

Directions

1. Preheat oven to 400. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.
2. While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melted butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.
3. Remove pan from heat. Fold in seafood, macaroni, and cheese; transfer to a shallow 4-quart baking dish. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning; toss, and scatter over macaroni mixture. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Cook's Note

A touch of Creole seasoning (a blend of spices like garlic powder, paprika, and thyme) adds oomph. Store-bought can substitute for Emeril's recipe.