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Baked Shrimp Mac and Cheese Recipe

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4.3 from 3 reviews

This Baked Shrimp Mac and Cheese combines creamy, cheesy pasta with succulent shrimp, baked to golden perfection with a crispy breadcrumb topping. Infused with a hint of cayenne for a subtle kick, it’s a comforting seafood twist on the classic mac and cheese, perfect for feeding a crowd.

Ingredients

Pasta

  • 16 ounces cavatappi pasta

Cheese Sauce

  • 6 tablespoons unsalted butter (divided)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup all-purpose flour
  • 4 cups half and half
  • 12 ounces (about 3 cups) shredded gruyere cheese
  • 12 ounces (about 3 cups) shredded white cheddar cheese

Shrimp and Topping

  • 2 pounds medium raw shrimp (51-60 count, peeled, deveined, tails removed, patted dry)
  • ¾ cup panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • Fresh chopped parsley (optional garnish)

Instructions

  1. Preheat and Prepare: Preheat your oven to 400°F. Lightly spray a deep 9" x 13" baking dish with cooking spray and set aside. Measure out the half and half for the sauce.
  2. Cook Pasta: Cook the cavatappi pasta according to package instructions until slightly less than al dente. Drain thoroughly to prevent excess moisture in the dish and set aside.
  3. Toast Spices and Melt Butter: In a Dutch oven or large skillet over medium-low heat, melt 4 tablespoons of the butter. Add garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper. Stir constantly and toast the spices in the butter for about 30 seconds until fragrant.
  4. Make Roux and Sauce: Sprinkle the flour into the skillet and whisk to combine. Cook the mixture for 2 minutes, stirring often to avoid lumps. Gradually pour in the half and half while whisking continuously. Increase the heat to medium or medium-high and bring the mixture to a simmer. Continue stirring occasionally until the sauce thickens, about 5 minutes.
  5. Add Cheese: Remove the skillet from the heat. In a large bowl, combine the shredded gruyere and white cheddar cheeses. Add half of this cheese mixture to the sauce and fold gently until the cheese melts and the sauce is smooth.
  6. Combine Shrimp and Pasta: Add the peeled and deveined shrimp along with the cooked pasta into the cheese sauce. Fold everything together carefully to coat evenly. Transfer this mixture into the prepared baking dish.
  7. Prepare Breadcrumb Topping: In a small bowl, melt the remaining 2 tablespoons of butter. Mix in the panko breadcrumbs and grated Parmesan until well combined.
  8. Top and Bake: Sprinkle the remaining shredded cheese evenly over the top of the mac and cheese. Then, evenly distribute the breadcrumb mixture on top. Bake in the preheated oven for 20 to 25 minutes until the dish is bubbly and the top is golden brown. For an extra toasted finish, optionally broil for 1 to 2 minutes.
  9. Rest and Garnish: Remove from the oven and let the dish stand for about 10 minutes to set. Sprinkle fresh chopped parsley over the top just before serving, if desired.

Notes

  • For less heat, reduce the cayenne pepper or omit it entirely.
  • Be sure to dry the shrimp thoroughly to prevent excess moisture in the dish.
  • Using a grater to shred your cheeses fresh will help them melt better and improve flavor.
  • Letting the dish rest before serving helps it set and makes portioning easier.
  • You can substitute half and half with whole milk or a milk and cream combination for richness.
  • Feel free to use gluten-free pasta and flour to make this recipe gluten-free.

Find it online: https://dishcooks.com/baked-shrimp-mac-and-cheese-recipe/