Seafood Macaroni Bake

• Bring a large pot of salted water to a boil. Add 8 ounces of elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
• Make sure your shrimp are peeled and deveined, and your scallops are cooked and chopped into bite-sized pieces. If you haven’t cooked them yet, quickly sauté shrimp and scallops in a little olive oil until opaque and cooked through. Set aside.
• In a medium skillet over medium heat, melt 1/4 cup unsalted butter. Once melted, whisk in 1/4 cup all-purpose flour to create a roux. Cook for about 2 minutes, whisking constantly, until slightly golden and smooth. Gradually add 2 cups milk while whisking constantly to prevent lumps. Continue to cook and stir until the sauce thickens, about 5 minutes.
• Reduce heat to low and stir in 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper to taste. Add 2 cups shredded mozzarella cheese and 1 cup grated Parmesan cheese. Stir until cheeses are melted and the sauce is smooth and creamy.
• In a large mixing bowl, combine the cooked macaroni, shrimp, chopped scallops, and cheese sauce. Stir gently until everything is evenly coated.
• Pour the mixture into a greased 9x13 inch baking dish. Sprinkle 1/2 cup bread crumbs evenly over the top for a crispy crust.
• Preheat your oven to 350°F (175°C). Bake the macaroni and seafood for 25-30 minutes or until the top is golden brown and bubbling.
• Remove from the oven and sprinkle 2 tablespoons chopped fresh parsley over the top. Let it cool slightly before serving. Enjoy your creamy, comforting Seafood Macaroni Bake!