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Shrimp Mac and Cheese brings together the creamy warmth of classic comfort food with a fresh, seafood twist. This recipe is perfect when you want something satisfying yet a bit special for dinner. It comes together quickly and delivers a rich and flavorful experience every time.
I first made this for a family gathering, and it was a hit. Everyone loved how the shrimp added a nice pop of flavor to the traditional mac and cheese I usually make.
Ingredients
- Macaroni pasta: 8 ounces, the perfect size for holding onto cheesy sauce choose quality pasta for al dente texture
- Shrimp: one pound peeled and deveined fresh if possible for the best flavor and texture but frozen works fine if thawed properly
- Unsalted butter: three tablespoons adds richness and helps in creating the roux for the cheese sauce
- Small onion: minced gives a nice subtle sweetness to the sauce select firm onions without soft spots
- Garlic: two to three cloves minced provides a flavorful aromatic base
- All-purpose flour: three tablespoons essential for thickening the cheese sauce evenly
- Evaporated milk: 12 ounces makes the sauce creamy and a bit richer without being too heavy
- Whole milk: one cup balances the sauce texture aiming for creaminess without thickness
- Broth or milk: three quarters cup allows some flexibility broth adds depth of flavor milk keeps it creamy
- Mozzarella: half a cup grated melts well and adds stretchiness
- Parmesan: half a cup grated sharp and salty notes to deepen flavor
- Sharp cheddar cheese: one cup grated and divided the main cheesy component for classic mac and cheese taste
- Creole seasoning salt pepper cayenne pepper: to taste adds a bit of spice and boldness to the dish adjusting it lets you control the heat level
Step-by-Step Instructions
- Sauté the shrimp:
- Season the shrimp with salt pepper and Creole seasoning to build flavor. Melt butter in a cast iron skillet over medium heat and cook the shrimp just until they start to turn pink about two minutes per side. Remove and set aside to keep from overcooking.
- Cook the aromatics and create the roux:
- In the same skillet sauté onions and garlic until the onions are soft and translucent about five minutes. Sprinkle in the flour whisking constantly so it absorbs all the butter and cooks without browning about one minute. This step is crucial to avoid raw flour taste and ensure smooth sauce.
- Make the cheese sauce:
- Slowly whisk in evaporated milk then add whole milk and broth while stirring to avoid any lumps. Let the sauce simmer gently for a few minutes until it thickens slightly. Stir in shredded mozzarella Parmesan and half the cheddar cheese until melted completely. Taste and adjust seasoning with Creole seasoning salt pepper or cayenne to balance richness and spice.
- Combine and bake:
- Cook the macaroni according to package directions until just tender drain well. Mix the macaroni into the cheese sauce until fully combined and creamy then transfer to a buttered baking dish. Sprinkle with remaining cheddar cheese and arrange cooked shrimp on top. Bake at 375 degrees Fahrenheit for 10 to 15 minutes until bubbling and golden on top.
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Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat cover with foil and warm in the oven at 350 degrees Fahrenheit until heated through to keep the top from drying out. You can also microwave in short bursts but the oven method preserves the texture best.
Ingredient Substitutions
You can swap shrimp for cooked chicken or even crab for a different protein twist. If you want a lighter sauce use all whole milk instead of evaporated milk though it will be a bit less creamy. For a dairy-free version opt for a plant-based butter and a cheese alternative that melts well such as cashew cheese.
Serving Suggestions
Pair this dish with a crisp green salad or steamed broccoli to add freshness and balance the richness. For extra crunch sprinkle some toasted breadcrumbs mixed with herbs on top before baking. A squeeze of fresh lemon over the shrimp once baked also brightens up the flavors beautifully.
Pro Tips
Make sure not to overcook the shrimp during the initial sauté to keep them tender. Do not skip cooking the roux well or your sauce may have a raw flour taste or be lumpy. Use freshly grated cheeses for better melting and flavor compared to pre shredded bags which often contain anti caking agents.
Recipe FAQs
- → What type of cheese works best in this dish?
A combination of sharp cheddar, mozzarella, and Parmesan offers a rich, creamy texture and balanced flavor.
- → How can I prevent the shrimp from overcooking?
Cook shrimp just until they begin to turn pink and firm; removing them early prevents toughness during baking.
- → Can I use a different pasta shape?
Yes, other small pasta like elbow macaroni or shells will hold the cheese sauce well and work perfectly.
- → Is there a substitute for evaporated milk in the sauce?
Whole milk mixed with a little cream works as a creamy alternative if evaporated milk isn’t available.
- → How do the spices affect the flavor profile?
Creole seasoning and a hint of cayenne add a subtle warmth and complexity without overpowering the dish.