Ingredients
- 1 lb (500 g) scallops, 20/30 size
- 3 cups (750 mL) cooked macaroni
- ½ cup (125 mL) bacon, diced and cooked
- 4 cups (1 L) Four-Cheese Sauce
- 1 cup (250 mL) panko crumbs
- 2 green onions, chopped
Preparation
In a casserole dish, mix scallops, bacon and macaroni together; add hot cheese sauce and mix again to combine. Add panko and green onions and toss lightly. Bake at 350°F (180°C ) for 40 to 45 minutes until bubbling and crispy.
Four-Cheese Sauce
Makes 4 cups (1 L)
- ¼ cup (50 mL) butter
- 1 small onion, finely diced
- ¼ cup (50 mL) flour
- 2 cups (500 mL) whole milk
- ¼ cup (50 mL) white wine
- 1 tsp (5 mL) Dijon mustard
- ½ cup (125 mL) Monterey Jack cheese, grated
- ½ cup (125 mL) gruyere, grated
- ½ cup (125 mL) Velveeta cheese, cubed
- ½ cup (125 mL) smoked cheddar, grated
In a medium-sized pot, melt butter and sauté onion, add flour and cook, stirring constantly until the flour begins to take on a caramel tint, add milk and stir continuously until it begins to thicken; add wine and Dijon, stir to combine, then stir in cheese and continue to stir until a smooth consistency is achieved.