12 onzas de pasta (macarrones o cualquier pasta de su elección).

1 libra de mariscos mixtos (yo usé camarones, cangrejo o langosta).

4 cucharadas de mantequilla sin sal.

1/4 de taza de harina para todo uso.

3 tazas de leche entera.

2 tazas de queso cheddar rallado.

1 taza de queso gruyere rallado (o queso suizo).

1/2 taza de queso parmesano rallado.

1/2 cucharadita de ajo en polvo.

1/2 cucharadita de cebolla en polvo.

1/4 cucharadita de pimentón.

Sal y pimienta al gusto.

Perejil fresco picado (para decorar).


Cook the pasta according to the instructions on the package until al dente. Drain and reserve.

Over medium heat, soften two tablespoons of butter in a large skillet. Add the seafood to the pan and simmer until fully cooked. This typically takes between three and five minutes, depending on the type of seafood used. Take the seafood out of the pan and set it aside.

Melt the remaining 2 tablespoons of butter in a large saucepan over medium heat. Continuously whisk in the flour until a uniform mixture, known as a roux, forms. Pour the milk in gradually while whisking continuously to prevent clots from forming. Reduce the mixture until it thickens and simmers.

Turn the thermostat down to medium. Add cheddar cheese shreds, Gruyere (or Swiss) cheese, and Parmesan cheese gratings to the saucepan.

Stir until the cheese has dissolved completely and the sauce has become smooth. Add garlic, onion, paprika, salt, and pepper. Taste the dish and adjust the seasonings to your liking.

Heat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Combine the cooked linguine, sautéed seafood, and cheese sauce in a large mixing basin. Stir gently until all ingredients are evenly coated.

Place the mixture in an oiled baking dish. Bake in a preheated oven for 20 to 25 minutes, or until the surface is golden brown and steaming.

Before serving, remove the Seafood Mac and Cheese from the oven and allow it to chill. Add visual appeal and a touch of freshness with freshly minced cilantro.