This is a perfect meal for a chilly night and it’s easy to prepare. Who doesn’t like macaroni and cheese? This recipe that HB adapted from the Food Network which uses three type of cheese – but it’s the shrimp that will have you asking for more!
- 1 pound medium shrimp, raw, deveined, tails on
- 2 Tbsp butter
- 1 tsp minced garlic
- 1/4 cup dry white wine, if desired
- 1 Tbsp salt, plus 1 tsp for pasta water
- 1 pound large elbow macaroni
- 6 Tbsp butter
- 6 Tbsp all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 1 Tbsp freshly ground black pepper
- 1 pound white Cheddar cheese, shredded
- 4 oz Gruyere cheese, shredded
- 4 oz Asiago cheese, shredded
- 2 cups bread crumbs (preferably Panko)
Preheat oven to 325 degrees F.
In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.
In large skillet, melt 2 Tbsp butter, add garlic and optional wine, sauté for 3-4 minutes or until wine is absorbed. Add shrimp, cook until pink and slightly browned. Set aside.
In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.
Add shrimp to cheese mixture and mix thoroughly. Add macaroni and place mixture in a 13×9 casserole dish and top with bread crumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown.
And the cheese is bubbling!
And… voilá… you’re delicious mac is ready to be served!
This is a great dish to serve for company or just a great meal to prepare for your family. We ate the leftovers for days… they were just as good as the first night!
Have you ever made mac and cheese with shrimp? Do you like it from scratch like we do or do you use the super easy blue Kraft box of Macaroni and Cheese? Hey, our kids grew up on that, so no complaints! It’s just that the homemade version is so much more savory! I’d love to hear back!