The rich and creamy flavors of this one-dish meal get a great spicy kick from sriracha sauce.
For the sriracha cheese sauce:
2 cups unsalted butter, divided
1-1/2 quarts whole milk, scalded
3 tablespoons grated ginger
24 ounces shredded Havarti cheese
2-1/2 cups sliced green onions
10 ounces extra small shrimp (61/70), peeled, deveined
10 ounces small scallops (30/40)
1 gallon prepared Sriracha Cheese Sauce
3 pounds Barilla Elbows, cooked al dente
2 pounds grated parmesan cheese, divided
2 cups toasted panko breadcrumbs
For the sriracha cheese sauce:
- Heat 1 cup butter in large stockpot on medium heat until melted. Whisk in flour; cook 3 min. whisking constantly, until light golden brown. Remove pot from heat.
- Slowly whisk in salt and scalded milk, 1 cup at a time. Return pot to medium heat; whisk continuously until mixture is smooth and thickened. Remove pot from heat.
- Slowly whisk in salt and scalded milk, 1 cup at a time. Return pot to medium heat; whisk continuously until mixture is smooth and thickened. Remove pot from heat.
- Whisk in prepared milk mixture; stir constantly until heated through. Stir in cheese; slowly mix until melted and smooth. Remove pot from heat. Add Sriracha and green onions to pot; mix well with cheese mixture and let cool.
For the mac and cheese:
- Heat oil in large rondeau or sauté pan on medium heat. Add seafood and prepared cheese sauce. Cook 5-7 min. stirring constantly until mixture is heated through.
- Blanch pasta in boiling water 30-45 sec. until heated through. Immediately transfer to pot with cheese sauce mixture. Toss to coat with 1-1/2 pounds parmesan cheese.
- Portion mixture into warm bowls; evenly top with remaining parmesan and panko. Drizzle with sriracha; top with cilantro. Serve immediately.