{"id":4468,"date":"2023-05-16T22:18:12","date_gmt":"2023-05-16T15:18:12","guid":{"rendered":"https:\/\/samyenlinhchi.com\/cooking\/?p=4468"},"modified":"2023-05-16T22:18:12","modified_gmt":"2023-05-16T15:18:12","slug":"seafood-mac-and-cheese","status":"publish","type":"post","link":"https:\/\/samyenlinhchi.com\/cooking\/seafood-mac-and-cheese.html","title":{"rendered":"Seafood Mac And Cheese"},"content":{"rendered":"<h2>How to make Seafood Mac And Cheese<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-4469\" src=\"http:\/\/samyenlinhchi.com\/cooking\/wp-content\/uploads\/2023\/05\/347233245_753797363056312_2645013513853056316_n.jpg\" alt=\"\" width=\"480\" height=\"640\" srcset=\"https:\/\/samyenlinhchi.com\/cooking\/wp-content\/uploads\/2023\/05\/347233245_753797363056312_2645013513853056316_n.jpg 480w, https:\/\/samyenlinhchi.com\/cooking\/wp-content\/uploads\/2023\/05\/347233245_753797363056312_2645013513853056316_n-225x300.jpg 225w\" sizes=\"(max-width: 480px) 100vw, 480px\" \/><\/p>\n<h2>Ingredients<\/h2>\n<p>2 cups of dry Macaroni<\/p>\n<p>6 oz. Claw Crab Meat<\/p>\n<p>8 oz. Shrimp, peeled and deveined<\/p>\n<p>8 oz. Sour Cream<\/p>\n<p>4 Tablespoons Butter<\/p>\n<p>2 Tablespoons Flour<\/p>\n<p>1 Spring Onion<\/p>\n<p>1 can Evaporated Milk<\/p>\n<p>8 oz. block Sharp White Cheddar Cheese<\/p>\n<p>4 oz. block Mozzarella Cheese<\/p>\n<p>\u00bc cup Panko Bread Crumbs<\/p>\n<p>Salt, Black Pepper, to taste<\/p>\n<h2>Instructions:<\/h2>\n<p>Preheat oven to 350\u00b0.<\/p>\n<p>Peel and de-vein shrimp if needed.<\/p>\n<p>Cook the macaroni according to package directions. Drain well.<\/p>\n<p>Place drained macaroni in a large mixing bowl.<\/p>\n<p>Add the sour cream, stir together well, until all noodles are coated.<\/p>\n<p>Add the crab meat, stir well.<\/p>\n<p>Finely chop the green onion. Set Aside.<\/p>\n<p>Grate the white cheddar cheese. Set aside.<\/p>\n<p>Grate the mozzarella cheese. Set aside.<\/p>\n<p>Melt the butter in a medium sauce pan, or skillet.<\/p>\n<p>Add the shrimp. Turn and stir shrimp until lightly done.<\/p>\n<p>Remove shrimp from pan. Chop slightly when cooled. Add to the macaroni mixture.<\/p>\n<p>Add the finely chopped onions to the sauce pan, saut\u00e9 until tender.<\/p>\n<p>Sprinkle flour over onions and mix well. Let cook and brown for about one minute.<\/p>\n<p>Slowly add the milk, stirring constantly until mixture begins to thicken.<\/p>\n<p>Gradually add the grated Cheddar Cheese, stirring constantly until cheese melts.<\/p>\n<p>Pour cheese mixture over the macaroni and seafood mixture. Stir well to combine.<\/p>\n<p>Add salt and pepper to taste.<\/p>\n<p>Place the mixture in a well buttered baking dish.<\/p>\n<p>Sprinkle top with grated mozzarella cheese.<\/p>\n<p>Sprinkle bread crumbs on top of the mozzarella cheese.<\/p>\n<p>Sprinkle lightly with Paprika, to add color.<\/p>\n<p>Bake at 350\u00b0 for 20-25 minutes, or until lightly browned on top.<\/p>\n<p>Serve warm and Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>How to make Seafood Mac And Cheese Ingredients 2 cups of dry Macaroni 6 oz. Claw Crab Meat 8 oz. Shrimp, peeled and deveined 8 oz. Sour Cream 4 Tablespoons Butter 2 Tablespoons Flour 1 Spring Onion 1 can Evaporated Milk 8 oz. block Sharp White Cheddar Cheese 4 oz. block Mozzarella Cheese \u00bc cup [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4469,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4468"}],"collection":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/comments?post=4468"}],"version-history":[{"count":1,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4468\/revisions"}],"predecessor-version":[{"id":4470,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4468\/revisions\/4470"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media\/4469"}],"wp:attachment":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media?parent=4468"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/categories?post=4468"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/tags?post=4468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}