Description
This Shrimp Mac and Cheese recipe combines tender, seasoned shrimp with a luscious, creamy cheese sauce and perfectly cooked macaroni, baked to golden bubbly perfection. Infused with Creole spices and a blend of mozzarella, Parmesan, and sharp cheddar, this dish elevates classic comfort food with a flavorful seafood twist.
Ingredients
Scale
Pasta
- 1 (8-ounce) package (230g) macaroni
Shrimp
- 1 pound (450g) shrimp, peeled and deveined
- Salt and pepper to taste
- 1-2 teaspoons (4-8g) Creole seasoning
Cheese Sauce
- 3 tablespoons (42g) unsalted butter
- 1 small onion, minced (about ½ cup)
- 2-3 cloves garlic, minced
- 3 tablespoons (23g) all-purpose flour
- 1 (12-ounce) can evaporated milk
- 1 cup (240ml) whole milk
- ¾ cup (180ml) broth or milk
- ½-1 teaspoon (2-4g) Creole seasoning (optional)
- ¼ teaspoon (1g) cayenne pepper (optional)
- ½ cup (113g) grated mozzarella
- ½ cup (45g) grated Parmesan
- 1 cup (235g) grated sharp cheddar cheese, divided
- Salt and pepper to taste
Toppings (Optional)
- Chopped parsley
- Bacon
- Breadcrumbs
Instructions
- Cook Pasta: Cook your pasta according to package instructions until it’s al dente. Drain and set aside to keep it ready for combining later.
- Season Shrimp: Place the peeled and deveined shrimp in a plate or bowl. Season with salt, pepper, and Creole seasoning. Toss well to coat evenly and let it rest while you prepare the sauce.
- Cook Shrimp: Heat butter in a deep cast iron skillet over medium heat. Once melted and the bubbling subsides, add the shrimp. Cook them until they begin to change color but are not fully cooked through, as they will finish cooking in the oven. Remove the shrimp from the pan and set aside.
- Sauté Aromatics: In the same skillet, add the minced garlic and onions to the butter remaining in the pan. Sauté until the onions are wilted and translucent, about 3 minutes.
- Make Roux: Whisk in the flour, stirring continuously until the butter and onion mixture fully absorbs the flour. Cook for about one minute to eliminate the raw flour taste.
- Make Cheese Sauce: Gradually whisk in the evaporated milk, followed by the whole milk and broth. Allow the mixture to simmer for 3-5 minutes or until it thickens slightly. Season with additional Creole seasoning and cayenne pepper if desired. Stir in mozzarella, Parmesan, and half of the sharp cheddar cheese, continuing until all cheese melts and the sauce is smooth. Adjust salt and pepper to taste.
- Combine and Bake: Add cooked macaroni to the cheese sauce and stir until fully coated. Transfer the mixture to a lightly greased 2-quart baking dish. Sprinkle with the remaining sharp cheddar cheese, then arrange the partially cooked shrimp evenly on top. Bake in a preheated oven at 375°F (190°C) for 10-15 minutes until the top is golden and bubbly.
- Serve: Remove from the oven and optionally top with chopped parsley, cooked bacon, and breadcrumbs for added texture and flavor. Serve hot and enjoy!
Notes
- Cooking shrimp partially before baking ensures they remain juicy and tender.
- Adjust Creole seasoning and cayenne pepper to your heat preference.
- Use broth or additional milk depending on your desired sauce richness.
- For a crispier topping, add breadcrumbs mixed with a little melted butter before baking.
- This dish can be made ahead and refrigerated; reheat in the oven until warmed through.
