Description
This Shrimp Mac and Cheese recipe combines tender shrimp with a creamy, cheesy sauce baked to golden perfection. Featuring a delightful blend of mozzarella, Parmesan, and sharp cheddar cheeses, enhanced by Creole seasoning and a hint of cayenne for a subtle kick, it’s a comforting twist on the classic mac and cheese, perfect for a satisfying dinner.
Ingredients
Scale
Pasta
- 1 (8-ounce) package (230g) macaroni
Shrimp and Seasoning
- 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
Garnish
- Chopped parsley, for topping
Instructions
- Cook Pasta: Prepare the macaroni according to the package instructions until al dente. Once cooked, drain thoroughly and set aside to keep warm.
- Season Shrimp: Place the peeled and deveined shrimp in a bowl or plate, seasoning evenly with salt, pepper, and Creole seasoning. Toss well to ensure all shrimp are coated and set aside.
- Cook Shrimp: Heat butter in a deep cast iron skillet over medium heat. Once melted and no longer bubbling, add the seasoned shrimp. Cook just until the shrimp start to change color but are not fully cooked through; this prevents overcooking during baking. Remove the shrimp from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the minced garlic and onion. Sauté for about 3 minutes or until the onion has wilted and turned translucent, developing flavor without browning.
- Make Roux: Whisk in the all-purpose flour to the garlic and onion mixture. Stir continuously until the flour is completely absorbed and cook for about one minute to remove raw flour taste, forming a smooth roux base.
- Make Cheese Sauce: Gradually pour in the evaporated milk, followed by the whole milk and broth, while whisking to avoid lumps. Simmer this mixture for 3-5 minutes until it slightly thickens. Add optional Creole seasoning and cayenne pepper to your taste. Stir in all the cheeses until fully melted and the sauce is smooth. Adjust salt and pepper to your preference.
- Combine and Bake: Mix the cooked macaroni into the cheese sauce until the pasta is evenly coated. Transfer the mixture into a lightly greased 2-quart baking dish. Sprinkle the remaining cheese on top and evenly arrange the partially cooked shrimp over the mac and cheese. Bake in a preheated oven at 375℉ (190℃) for 10-15 minutes, or until the top is golden and bubbly.
- Serve: Remove the baking dish from the oven and garnish with freshly chopped parsley. Serve hot for a comforting and flavorful meal.
Notes
- Do not overcook the shrimp in the skillet as they will finish cooking in the oven, preventing them from becoming tough.
- Use freshly grated cheeses for the best melting quality and flavor.
- For extra spice, increase the cayenne pepper but adjust carefully to your preferred heat level.
- You can substitute broth with additional milk if broth is unavailable; however, broth adds depth of flavor.
- The recipe yields 4 hearty servings, perfect for a family meal.
