Indulge in this cheesy shrimp Mac and cheese recipe. It's a perfect blend of tender, al dente noodles and succulent shrimp smothered in a rich, gooey cheese sauce.
Instructions
1
Prepare the pasta
2
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.
3
Make the cheese sauce
4
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.
5
Combine the pasta, sauce and shrimp
6
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.
7
Bake until golden
8
Once your mixture is ready, pour it into a greased 13x9-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.
