Save on Pinterest

Scallop Mac & Cheese

A nice way to dress up this favorite feel-good food is to add scallops. They transform mac and cheese into a sophisticated dish.—Laurie Lufkin, Essex, Massachusetts
  • Total Time
    Prep: 35 min. Bake: 15 min.
  • Makes
    5 servings


  • 2 cups uncooked medium pasta shells
  • 1/2 cup butter, divided
  • 1 cup French bread baguette crumbs
  • 1 pound bay scallops
  • 1 cup sliced fresh mushrooms
  • 1 small onion, chopped
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups whole milk
  • 1/2 cup white wine or chicken broth
  • 2 tablespoons sherry or chicken broth
  • 1 cup shredded Swiss cheese
  • 1 cup shredded sharp cheddar cheese


  • Cook pasta according to package directions. Meanwhile, in a small skillet, melt 4 tablespoons butter. Add bread crumbs; cook and stir until lightly toasted.
  • In a large skillet over medium heat, melt 2 tablespoons butter. Add scallops; cook and stir for 2 minutes or until firm and opaque. Remove and keep warm. Melt remaining butter in the pan; add mushrooms and onion. Cook and stir until tender. Stir in the flour, thyme, salt and pepper until blended.
  • Gradually add the milk, wine and sherry. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheeses until melted. Drain pasta; stir pasta and scallops into sauce.
  • Divide among five 10-oz. ramekins or custard cups. Sprinkle with bread crumbs. Place ramekins on a baking sheet. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Spoon onto plates if desired.
Nutrition Facts
1 each: 704 calories, 37g fat (22g saturated fat), 132mg cholesterol, 696mg sodium, 55g carbohydrate (8g sugars, 3g fiber), 38g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • partnersincooking
    Mar 23, 2014

    Amazing! We had odd things left in the freezer to use up before moving and I found this recipe (because I was using leftover freezer cheese I was not able to adhere strictly to types and ratios of cheese recommended); however, this dish was fabulous. There are some recipes that the ingredients truly mesh appropriately with the other ingredients. I did not expect this but at times when you have a portion of scallop in a bite it tastes so right. I agree with others that this is restaurant quality. I used half wine and sherry and half chicken broth when making this.

    Dec 24, 2013

    Restaurant Quality !!!!!!Amazing !!!!

  • kimmik22
    Jan 17, 2013

    This was fantastic! This is the kind of Mac & Cheese you would find in a fine dining restaurant! :)I used panko bread crumbs instead & baked it in one large baking dish instead of individual ramekins. Next time I would cut the scallops in 1/2 so there is more throughout the whole dish. Next time I'm thinking about using shrimp instead. Maybe either popcorn size or large shrimp chopped up.Will make again & again! Great way to impress company!

  • ferndale52
    Nov 3, 2011

    the flavor of this dish is excellent. elegant almost. i also reheats well

  • jc051150
    Oct 5, 2011

    Just mad this to take to the beach. Put 4 in the freezer so wish me luck on freezing. My husband ate the 5th one and raved. I used shrimp instead of scallops, low fat cheddar and reg swiss, one cup skim milk and 1 cup half and half because I didn't have whole milk. Next time I'll use less butter to toast the bread crumbs but this recipe is to die for and will go in my recipe box as a special occasion meal.

  • Ndallas07
    Oct 3, 2011

    I think it just needed a little more flavor. Its a little elaborate but nothing too crazy. My boyfriend loved it though!

  • naner0331
    Oct 2, 2011

    One more comment: My hubby loved this and he's definitely more a meat-and-potatoes kind of guy. Oh!!! And one more thing with my "makeover" about a little reduced-fat cream cheese? I'd start with 4 ounces and see what happens. Blessed cooking, everyone?

  • naner0331
    Oct 2, 2011

    EXCELLENT AND VERY FUN TO MAKE!!!! Will make again. Next time, though, I want to try a reduced-fat "makeover". How 'bout chicken instead of scallops? Then get rid of the butter and use 1/8 C. olive oil for the bread crumbs and do the same for the rest of that kind of fat. For the whole milk, I'll try fat-free reconstituted evaporated milk or fat-free half & half. I'll check out the fat calories in reduced-fat cheese and do some changing there, too; probably one full-fat and the other reduced. Not sure what to do with the sherry...maybe just the 2 tablespoons? What do you all think...will these changes make a lot of difference? For the seafood lovers, maybe use shrimp instead of scallops? So much fun being in the kitchen actually making real food rather than dumping something out of a box with ingredients most of us can't even pronounce.

  • likesyummies
    Oct 2, 2011

    do I see my self eating it regularly? No but as a delicious treat. Is there any fit/active youth anymore? But where tastebuds are more evolved, it's excellent.

  • Boscompb
    Oct 2, 2011

    No comment left