MCCORMICK & SCHMICK'S SEAFOOD MACARONI AND CHEESE

FOR CHEESE SAUCE:
1/3 cup diced yellow onions
6 tablespoons (3/4 stick) butter
2/3 cup flour
3/4 cup heavy cream
3/4 cup whole milk
Pinch of salt
Pinch of freshly ground black pepper
Pinch of nutmeg
Pinch of dry mustard
1 1/2 cups (6 ounces) shredded sharp cheddar cheese
FOR MACARONI:
8 ounces quartered mushrooms
1/4 cup (1/2 stick) butter
8 ounces small shrimp
8 ounces bay scallops
4 cups cooked elbow macaroni (about 1 3/4 cups raw)
Pinch of salt
Pinch of pepper
3 tablespoons chopped chives
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese

TO MAKE CHEESE SAUCE:
Saute onion in 6 tablespoons butter until soft.

Add flour slowly while stirring to make roux. Cook for 3 to 4 minutes over medium heat.

While stirring constantly, add cream and milk. Add seasonings and cheese, and simmer over low heat until thickened and smooth. If a more refined sauce is desired, you may strain it.

TO MAKE MACARONI:
Saute mushrooms in 1/4 cup butter until lightly browned.

Add shrimp and scallops and saute 1 to 2 minutes.

Add cooked macaroni and stir. Add cheese sauce and blend thoroughly. Season with salt, pepper and chives. Place mixture in a casserole dish. Sprinkle with bread crumbs and Parmesan cheese.

Brown lightly under the broiler before serving.

Servings: 4
Adapted from source: McCormick & Schmick's Seafood Restaurant Cookbook