Cajun Shrimp Mac and Cheese Bake

• 8 oz elbow macaroni
• 1 lb shrimp, peeled and deveined
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cloves garlic, minced
• 2 tbsp Cajun seasoning
• 1/2 tsp paprika
• 1/2 cup panko breadcrumbs
• Salt and pepper to taste
• 2 green onions, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook macaroni according to package instructions; drain and set aside.
3. 3 In a large skillet, melt 2 tablespoons butter over medium heat. Add shrimp, Cajun seasoning, paprika, salt, and pepper. Cook until shrimp are pink and curled.
4. 4 In a saucepan, melt remaining butter. Whisk in flour and garlic, cook for 1 minute. Gradually add heavy cream, stirring until thickened.
5. 5 Remove sauce from heat and stir in both cheeses until smooth.
6. 6 Combine cooked macaroni and cheese sauce in a baking dish. Top with shrimp and sprinkle with breadcrumbs.
7. 7 Bake for 20-25 minutes or until bubbly and golden.
8. 8 Garnish with chopped green onions before serving.

Equipment

• Large skillet
• Saucepan
• Baking dish

Variations

• Add diced tomatoes for a zesty twist.
• Include sautéed spinach for a veggie boost.

Substitutions

• Use milk instead of heavy cream for a lighter version.
• Substitute gluten-free breadcrumbs for a gluten-free option.

Pairings

• Chardonnay
• Iced tea

Nutrition

Tips

• For extra spice, add a dash of hot sauce to the cheese sauce.
• Feel free to use frozen shrimp, just ensure they're fully thawed before cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until bubbly.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with garlic bread for a hearty meal.

FAQ