Bring a large pot of salted water to a boil. Carefully add 8 oz of elbow macaroni and cook until just al dente, about 7-8 minutes. Avoid overcooking to prevent mushiness when baking. Drain and set aside.

Pat the shrimp and crab meat dry with paper towels, then season lightly with salt and pepper. If using scallops or fish, cut them into bite-sized pieces.

In an oven-safe skillet, melt 3 tbsp unsalted butter over medium heat. Add in 3 tbsp of all-purpose flour, whisking constantly for 2-3 minutes until fragrant.

Slowly pour in 2 cups of whole milk and 1/2 cup seafood stock or chicken broth while whisking vigorously, cooking until the sauce thickens, about 5-7 minutes.

Stir in 2 cloves of minced garlic, 1 tsp smoked paprika, and 1/2 tsp dry mustard powder. Adjust salt and pepper to taste.

Lower the heat and whisk in 1 cup of sharp cheddar cheese, 1 cup of Monterey Jack, and 2 oz of cream cheese until melted and smooth.

Add the drained pasta to the cheese sauce, stirring gently to coat. Fold in the seafood, being careful not to break up the crab meat.

If using, sprinkle panko breadcrumbs mixed with 1 tbsp melted butter over the top.

Preheat your oven to 375°F. Place the skillet in the oven and bake uncovered for 15-20 minutes until the top is golden and bubbly.

Remove from the oven, sprinkle with chopped parsley, and let it rest for 5 minutes.