Shrimp Mac and Cheese

Get ready for all the ooey, gooey goodness of homemade mac and cheese with a succulent shrimp twist. This dish is a mashup of two of my favorite foods. To be perfectly honest, I don't think a more indulgent dish exists!

Course dinner, Main

Cuisine Southern

Prep Time 25

Cook Time 10

Total Time 35

Servings

Calories 697kcal

Author Imma

Ingredients

1 8-ounce package (230g) macaroni
1 pound (450g) shrimp, peeled and deveined
salt and pepper to taste
1-2 teaspoons (4-8g) Creole seasoning
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

Instructions

Cook your pasta per package instructions until it's al dente. Drain and set aside.
Place the shrimp in a plate or bowl—season with salt, pepper, and Creole seasoning. Toss to coat evenly, and set aside.
Add butter to a deep cast iron skillet. As soon as it melts and quits bubbling, add the shrimp. Cook until they start changing color, but don't go all the way because they'll finish cooking in the oven. Remove them from the pan and set aside.
Next, add the garlic and onions. Saute until the onion wilts, about 3 minutes.
Then whisk in the flour. Continue whisking until the butter and onion mixture completely absorbs the flour, then continue cooking for about a minute.
Gradually add the evaporated milk, followed by milk and broth; you don't want the roux to form any lumps. Simmer for 3-5 minutes or until the mixture thickens slightly.
Add more Creole seasoning and cayenne pepper if desired.
Finally, stir in the cheeses and continue stirring until they melt for an evenly combined and smooth sauce. Adjust seasonings to taste.
Add the macaroni to the cheese sauce, stirring until completely coated. Transfer your mac and cheese mixture into a lightly greased 2-quart baking dish and top with the remaining cheese. Arrange the shrimp on top.
Bake at 375℉ (190℃) for 10-15 minutes or until golden and bubbly.
Remove from the oven and top with chopped parsley, bacon, and bread crumbs if desired.

Notes

Don't overcook the pasta! Never cook your pasta past al dente. Remember, it will get an extra 10-15 minutes of cooking time in the oven, and you don't want it to get mushy.
Shred the cheese yourself. Pre-shredded cheeses have anti-caking agents that keep them from melting as well as freshly grated cheese. This is one step you shouldn't skip if gooey mac and cheese is your jam.
Measure out the milk straight away. I like to start this recipe by measuring the milk and setting it on the counter before I begin. That gives the milk a chance to warm up a bit, making for a smoother cheese sauce that thickens quickly.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition