Description
A comforting Shrimp Mac and Cheese recipe combining tender shrimp, creamy cheese sauce, and perfectly cooked macaroni, baked to golden bubbly perfection with a flavorful Creole twist.
Ingredients
Scale
Pasta
- 1 (8-ounce) package (230g) macaroni
Shrimp
- 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
Toppings (Optional)
- Chopped parsley
- Bacon bits
- Breadcrumbs
Instructions
- Cook Pasta: Cook the macaroni according to the package instructions until al dente. Drain and set aside to cool slightly.
- Season Shrimp: Place the peeled and deveined shrimp in a bowl and season with salt, pepper, and 1-2 teaspoons of Creole seasoning. Toss well to coat evenly and set aside.
- Cook Shrimp: Melt butter in a deep cast iron skillet over medium heat. Once melted and no longer bubbling, add the shrimp. Cook until the shrimp start turning pink but are not fully cooked. Remove shrimp from the pan and set aside; they will finish cooking later in the oven.
- Sauté Aromatics: In the same pan, add the minced garlic and onion. Sauté for about 3 minutes until the onions become soft and translucent.
- Make Roux: Whisk in the all-purpose flour to the butter, onion, and garlic mixture. Cook while whisking until the flour is fully absorbed and mix thickens, about 1 minute.
- Make Cheese Sauce: Gradually whisk in the evaporated milk, then add whole milk and broth. Bring to a simmer and cook for 3-5 minutes until the sauce thickens slightly. Season with additional Creole seasoning and cayenne pepper if desired. Stir in mozzarella, Parmesan, and half of the cheddar cheese. Continue stirring until all the cheese melts and the sauce is smooth. Adjust salt and pepper to taste.
- Combine and Bake: Stir the cooked macaroni into the cheese sauce until fully coated. Transfer the mixture into a lightly greased 2-quart baking dish. Sprinkle the remaining cheddar cheese evenly on top, then arrange the partially cooked shrimp over the cheese layer. Bake in a preheated 375°F (190°C) oven for 10-15 minutes, or until the top is golden brown and bubbly, and the shrimp are fully cooked.
- Serve: Remove from the oven and optionally top with chopped parsley, crispy bacon bits, and breadcrumbs for extra flavor and texture. Serve hot and enjoy your creamy, flavorful shrimp mac and cheese.
Notes
- Do not fully cook the shrimp on the stovetop; they will finish cooking in the oven to prevent toughness.
- Use a deep cast iron skillet for better heat distribution when sautéing.
- You can substitute broth with additional milk if preferred for a creamier sauce.
- Adjust Creole seasoning and cayenne pepper according to your spice preference.
- For a crispier topping, broil the mac and cheese for 1-2 minutes after baking, watching carefully to avoid burning.
