Rhode Island

Stuffie Mac and Cheese

Rhode Island's "stuffies" - baked stuffed quahog clams - inspire this mac and cheese from the Ocean State. Chopped clams, Portuguese chourico, and seasoned breadcrumb topping capture those seaside flavors.

⏱50 min 🍴Serves 6 Medium

Ingredients

Instructions

  1. Preheat oven to 375°F. Cook shell pasta until al dente. Drain and set aside.
  2. Cook chourico in a skillet until crispy. Add celery and cook 2 minutes. Set aside.
  3. Melt butter in a large saucepan. Whisk in flour and cook 2 minutes.
  4. Gradually add milk and clam juice, whisking until thickened.
  5. Remove from heat. Stir in white cheddar until smooth.
  6. Fold in pasta, clams, and chourico mixture. Transfer to a baking dish.
  7. Mix breadcrumbs with melted butter and sprinkle on top.
  8. Bake 20 minutes until golden. Serve with parsley and lemon wedges.

Pro Tips

  • Quahogs are large hard-shell clams native to Rhode Island - canned chopped clams work well here.
  • Chourico (Portuguese sausage) is essential - it reflects Rhode Island's large Portuguese community.
  • The breadcrumb topping should be crispy like a proper stuffie - don't skip the broiling!
  • Serve with lemon wedges like you would at a Rhode Island clam shack.