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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


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.

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