Shrimp Mac and Cheese

For your next dinner, indulge in the comfort of Shrimp Mac and Cheese based on a timeless classic. This dish marries the creamy flavors of traditional macaroni and cheese with the addition of tender shrimp. Each bite offers the richness of a velvety cheese sauce, crowned with a golden, crispy Panko breadcrumb topping.

What sets this Shrimp Mac and Cheese apart is its remarkable flavor and versatility. It’s ideal for anyone who enjoys planning meals that store and reheat well.

Ingredients

Elbow Macaroni or Fusilli Pasta: These pasta shapes can hold onto the cheese sauce well. Rotini and Conchiglie (shells) are shapes that also do well.
All-Purpose Flour: This is essential for thickening the cheese sauce. For a gluten-free option, use almond flour or cornstarch.
2% Milk: Whole milk can be used for a richer taste; for dairy-free alternatives, use unsweetened almond or soy milk.
Extra-Sharp Cheddar Cheese: Grate the cheese from a block for a smoother melt and maximum flavor. Sharp cheddar, aged Gouda, Colby, Monterey Jack, or white cheddar will produce a creamy and flavorful cheese sauce.
Gruyere Cheese: Brings a nutty, slightly sweet balance to the cheese sauce. Freshly shredded ensures the best melting and flavor profile. Emmental or Jarlsberg cheese makes good substitutes for a similar taste.
Ground Mustard: Introduces a subtle heat and complexity to the cheese sauce. Dry mustard powder is a direct substitute, while a small amount of Dijon mustard can be used as an alternative.
Uncooked shrimp (31 to 40 per pound): Ensure shrimp are defrosted and dry before adding to the dish to maintain texture. Pre-cooked, thawed shrimp can be a time-saver, but add them last to prevent overcooking.
Panko Bread Crumbs: Provides a contrasting crunch to the creamy pasta beneath. For an extra burst of flavor, toast lightly with garlic and butter before spreading. Crushed crackers or regular breadcrumbs mixed with melted butter can be used if panko is unavailable.
Parmesan Cheese: Adds salty and nutty flavor to the topping. Freshly grated yields the best results, but Pecorino Romano or Asiago cheese are great substitutes.

Directions

Step 1: Prepare the Pasta

Begin by preheating your oven to 350°F. In a 6-quart stock pot, cook the pasta according to package instructions until it’s al dente, then drain and return to the pot. This ensures the pasta has the perfect texture and is ready to absorb the cheese sauce.

Step 2: Make the Cheese Sauce

Melt most of the butter in a large saucepan and whisk in the flour to form a roux. Slowly incorporate the warmed milk, whisking consistently. Bring the roux to a boil while continuing to stir. Let it cook for two to three minutes or until it thickens into a rich consistency.

Editor’s Tip: Gently heat the milk in a separate pot on the stove until it’s warm but not boiling. Cold milk can cause the melted butter and flour mixture to clump.

Step 3: Combine the Pasta, Sauce, and Shrimp

After removing the roux from the stove, mix the shredded cheese, salt, pepper, and ground mustard, stirring until the cheese melts into a smooth sauce. Next, pour the sauce over the pasta, stirring thoroughly to ensure it is evenly coated. Once everything is well combined, gently fold in the shrimp.

Editor’s Tip: Adding the defrosted shrimp raw allows it to cook perfectly in the oven, absorbing the flavors of the sauce.

Step 4: Bake until Golden

Once your mixture is ready, pour it into a greased 13×9-inch baking dish, making sure it’s spread out evenly. Grab a small bowl and melt those last 2 tablespoons of butter. Once melted, toss in your panko breadcrumbs and a good handful of Parmesan cheese, stirring it to combine everything. Scatter this breadcrumb mixture all over the top of your casserole. Finally, pop it into the oven and let it bake, uncovered, for 30 to 40 minutes. You’re looking for the shrimp to turn that perfect shade of pink and for the casserole to get all bubbly and irresistible.

Shrimp Mac and Cheese Variations

Go cajun: Infuse the dish with bold Cajun spices. The combination of creamy cheese sauce and the heat from Cajun seasoning is a favorite for many who enjoy Southern-inspired cuisine or a bit of spice.
Add bacon: Cooked, crumbled bacon can provide a smoky, savory depth that complements the shrimp and cheese well. Bacon is widely loved and frequently appears in top-searched recipes for added flavor and texture.
Make it light: This could involve using whole wheat pasta, lower-fat cheese options, lighter milk instead of heavy cream, or adding vegetables like spinach or broccoli.

How to Store Shrimp with Mac and Cheese

Allow the leftovers to cool to room temperature. Then, divide the mac and cheese into portions or store it in one large airtight container. It will keep well for up to three days.

How to Reheat Shrimp Mac & Cheese

Preheat your oven to 350°. Portion the mac and cheese into an oven-safe dish and stir in a little milk or cream to retain its creaminess. Cover the dish securely with foil. Let it bake for 15 to 20 minutes or until thoroughly warmed.

Mac and Cheese with Shrimp Tips

What pairs well with shrimp mac and cheese?

Mac and cheese is perfect with many dishes, such as roasted veggies, BBQ ribs, or grilled chicken. It also offers a creamy balance to spicy dishes like buffalo wings.

How can you ensure the shrimp doesn’t overcook?

Bake your mac and cheese with shrimp just until the shrimp turn pink. The heat of the oven and the sauce will cook them thoroughly, keeping them tender and juicy without becoming rubbery.

Do shrimp and cheese go well together?

Yes, shrimp and cheese pair well in many different dishes, like in rice or on a po boy. The trick is to pick a cheese mild enough not to overpower the shrimp’s slightly sweet taste.

Shrimp Mac and Cheese

Prep Time
30 min

Cook Time
30 min

Yield
10 servings.

Ingredients

1 package (16 ounces) elbow macaroni or fusilli pasta1/2 cup butter, divided1/2 cup all-purpose flour4 cups 2% milk, warmed4 cups shredded extra-sharp cheddar cheese2 cups shredded Gruyere cheese2 teaspoons salt3/4 teaspoon freshly ground pepper1/4 teaspoon ground mustard1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined1-1/2 cups panko bread crumbs1/2 cup grated Parmesan cheese

Directions

Preheat oven to 350°. Cook macaroni in a 6-qt. stockpot according to package directions for al dente. Drain; return to pot. In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat; stir in cheeses, salt, pepper and ground mustard. Add to macaroni, stirring to coat. Stir in shrimp. Transfer to a greased 13×9-in. baking dish. In a small bowl, melt remaining 2 tablespoons butter. Stir in bread crumbs and Parmesan cheese; sprinkle over casserole. Bake, uncovered, until shrimp turn pink and casserole is bubbly, 30-40 minutes.