PREPARATION:
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Begin by bringing a large pot of salted water to a rolling boil. Add the macaroni and cook until al dente, typically about 8-10 minutes. Drain and set aside.
2nd Step
If using shrimp, peel and devein them. Rinse all seafood thoroughly and pat dry with paper towels. Cut large scallops into bite-sized pieces, ensuring uniformity in cooking.
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In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly to create a roux, ensuring no lumps remain. Cook the roux for 2-3 minutes, or until it takes on a light golden hue.
4th Step
Gradually pour in the milk, whisking continuously to prevent clumps. Allow the mixture to simmer gently, stirring occasionally, until it thickens to a smooth, velvety consistency. This should take about 5-7 minutes.
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