Preheat the oven to 400°F. Coat a 2-quart baking dish with cooking spray, set aside.

In a large saucepan, cook pasta according to package directions for 1 minute less than it instructs for al dente. Drain and set aside while cooking cheese sauce.

In a medium saucepan, melt the butter over medium heat. Add the onion and garlic, sauteing for 2-3 minutes or until just softened and fragrant.

Whisk in the flour until it forms a paste. Slowly whisk in the milk, nutmeg and seafood seasoning and bring to a low simmer. When bubbles start to form, remove from the heat.

Off heat, whisk in 2 cups of the cheddar cheese and ¾ cup of the Parmesan cheese. Toss the cheese sauce with the cooked pasta and seafood. Transfer to baking dish. Set aside.

Sprinkle the remaining 1 cup cheddar and ¼ cup Parmesan, then the panko topping over mac and cheese. Transfer the dish to the heated oven. Bake, uncovered, for 20 minutes or until the edges are browned and bubbly.

Remove and allow to rest for 5-10 minutes before serving. Top with snipped chives or parsley for garnish.

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