Description
A rich and flavorful Shrimp Mac and Cheese recipe combining perfectly cooked shrimp with a creamy, cheesy sauce made from evaporated milk, sharp cheddar, mozzarella, and Parmesan. This dish is baked to golden perfection, offering a comforting blend of seafood and classic mac and cheese flavors with a subtle Creole spice kick.
Ingredients
Scale
Macaroni
- 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
Instructions
- Cook Pasta: Cook your pasta according to package instructions until it’s al dente. Drain and set aside to prevent overcooking.
- Season Shrimp: Place the peeled and deveined shrimp in a plate or bowl. Season evenly with salt, pepper, and 1-2 teaspoons of Creole seasoning. Toss well to coat the shrimp thoroughly and set aside.
- Cook Shrimp: Heat butter in a deep cast iron skillet until melted and no longer bubbling. Add the seasoned shrimp and cook just until they begin to change color, about 1-2 minutes per side, avoiding fully cooking them as they will finish in the oven. Remove the shrimp and set aside.
- Sauté Aromatics: In the same skillet, add the minced garlic and onions. Sauté for about 3 minutes until the onions become soft and translucent, releasing their aroma.
- Make Roux: Whisk in the all-purpose flour into the butter, garlic, and onion mixture. Continue whisking until the flour is fully absorbed and cook for about one minute to remove the raw flour taste.
- Make Cheese Sauce: Gradually pour in the evaporated milk, then the whole milk and broth, whisking continuously. Simmer the mixture for 3-5 minutes until it thickens slightly. Stir in the optional Creole seasoning and cayenne pepper if using. Add the grated mozzarella, Parmesan, and half of the sharp cheddar cheese, stirring until all cheeses melt completely into a smooth sauce. Taste and adjust salt, pepper, and seasonings accordingly.
- Combine and Bake: Add the cooked macaroni to the cheese sauce, stirring well to coat all the pasta evenly. Transfer this mixture to a lightly greased 2-quart baking dish. Sprinkle the remaining shredded sharp cheddar over the top and arrange the partially cooked shrimp evenly on the surface. Bake at 375°F (190°C) for 10-15 minutes until the top is golden and bubbly.
- Serve: Remove from the oven and, if desired, garnish with chopped parsley, crumbled bacon, and breadcrumbs for added texture and flavor. Serve hot and enjoy your creamy shrimp mac and cheese.
Notes
- Be careful not to overcook the shrimp on the stovetop, as they will continue cooking in the oven during baking.
- Use freshly grated cheese for the best melting and flavor.
- Feel free to add breadcrumbs on top before baking for a crunchy topping.
- Adjust Creole seasoning and cayenne to your spice preference for mild or more heat.
- This dish can be prepared ahead up to the baking stage and refrigerated, then baked before serving.
