Description
This Shrimp Mac and Cheese is a flavorful twist on the classic comfort food, combining tender shrimp seasoned with Creole spices and a rich, creamy cheese sauce. The macaroni is enveloped in a luscious blend of evaporated milk, whole milk, and broth, then topped with a mixture of mozzarella, Parmesan, and sharp cheddar cheese. Baked to a golden bubbly perfection and garnished with parsley, bacon, and breadcrumbs, this dish delivers a satisfying balance of creamy texture and savory seafood goodness in just 35 minutes.
Ingredients
Scale
Pasta and Shrimp
- 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
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 (Optional)
- Chopped parsley
- Bacon
- Breadcrumbs
Instructions
- Cook Pasta: Cook your macaroni according to the package instructions until al dente. Drain and set aside to be combined with the cheese sauce later.
- Season Shrimp: Place the peeled and deveined shrimp in a bowl or plate. Season evenly with salt, pepper, and 1-2 teaspoons of Creole seasoning. Toss to coat the shrimp thoroughly and set aside.
- Cook Shrimp: Heat butter in a deep cast iron skillet over medium heat. Once melted and bubbling stops, add the shrimp. Cook just until they start turning pink but aren’t fully cooked through, as they will finish cooking in the oven. Remove shrimp from the pan and set aside.
- Sauté Aromatics: In the same skillet, add minced garlic and onion. Sauté over medium heat until onion softens and wilts, about 3 minutes, stirring frequently to avoid burning.
- Make Roux: Sprinkle the flour into the butter and onion mixture. Whisk continually until the flour is fully absorbed and the mixture thickens slightly, cooking for about one minute to remove the raw flour taste.
- Make Cheese Sauce: Gradually whisk in the evaporated milk, followed by whole milk and broth. Let the sauce simmer gently for 3-5 minutes until it thickens. Add extra Creole seasoning and cayenne pepper if you prefer more spice. Stir in mozzarella, Parmesan, and half of the sharp cheddar cheese. Continue stirring until the cheeses melt completely and the sauce is smooth and creamy. Adjust seasoning with salt and pepper to taste.
- Combine and Bake: Mix the cooked macaroni into the cheese sauce, stirring until every piece is well coated. Transfer the mixture to a lightly greased 2-quart baking dish. Sprinkle with the remaining cheddar cheese and arrange the partially cooked shrimp on top. Bake 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 your rich and creamy shrimp mac and cheese.
Notes
- Do not overcook the shrimp in the skillet; they will finish cooking in the oven to prevent toughness.
- You can substitute the broth with additional milk if preferred for a creamier sauce.
- Adjust the amount of Creole seasoning and cayenne pepper to control the spice level.
- For a crispier topping, add breadcrumbs mixed with melted butter before baking.
- Use freshly grated cheese for the best melting and flavor results.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently.
