This Easy Baked Shrimp Mac & Cheese recipe has a fun seafood twist, plus a little kick. Loaded with succulent shrimp and topped with crispy, buttery breadcrumbs, it’s irresistible!.
Mac and cheese is a classic comfort food that is loved by adults and kids alike. Adding shrimp to mac and cheese takes this dish to the next level with the added flavor and texture of tender juicy shrimp. If you are looking for a new spin on mac and cheese shrimp mac and cheese is easy to make at home and is sure to be a hit.
In this article, I’ll walk you through step-by-step how to make shrimp mac and cheese from scratch Whether you are a beginner cook or a seasoned pro, you’ll learn tips and tricks for perfect shrimp mac and cheese every time Let’s get started!
Ingredients You’ll Need
The ingredients for shrimp mac and cheese are simple and easy to find. Here’s what you’ll need:
- Macaroni pasta – elbow macaroni or cavatappi work well. Go for a short, sturdy pasta shape.
- Shrimp – thawed frozen or fresh peeled and deveined shrimp. Medium shrimp work best.
- Butter – unsalted is best for control over salt content.
- Milk – whole milk or half and half for a richer sauce.
- Cheese – sharp cheddar and/or gruyere for flavor. Havarti, gouda, and fontina also work well.
- Seasonings – garlic powder, onion powder, salt, pepper, cayenne for a kick.
- Breadcrumbs or crushed crackers – for the crispy topping.
- Parmesan – for topping.
I recommend starting with 8 ounces of dried elbow macaroni and 1 pound of shrimp to serve 4 for a main dish. Adjust amounts as needed for more or fewer servings.
Cook the Macaroni
The first step is to cook the pasta. Bring a large pot of salted water to a boil. Add the dry macaroni and cook according to package directions until al dente.
- Tip: Undercook the pasta just slightly, as it will continue to cook when baked with the cheese sauce. You don’t want mushy pasta.
Drain the pasta well in a colander. Set it aside while preparing the cheese sauce.
Make the Cheese Sauce
To make the cheese sauce, melt 2-3 tablespoons of butter in a medium saucepan over medium heat. Whisk in an equal amount of all-purpose flour to make a roux. Cook the roux for 2 minutes, whisking constantly.
Gradually whisk in 2 cups of milk, continuing to whisk constantly, until the sauce comes to a simmer. Allow to simmer gently until thickened to a creamy sauce consistency, about 5 minutes.
Remove the pan from the heat. Add in 1 1/2 cups of shredded cheese and whisk well until the cheese melts and the sauce is smooth. Season with garlic powder, onion powder, salt, pepper, and cayenne pepper to taste.
- Tips: Grate your own cheese for the best meltability. Let the milk come to room temperature before making the sauce. Cut the sauce with a little half and half or cream for extra richness.
Mix in the Cooked Pasta and Shrimp
Add the cooked, drained pasta and thawed shrimp to the finished cheese sauce. Gently fold together until fully combined and the pasta and shrimp are coated in sauce.
Transfer the mac and cheese to a greased baking dish. Top with a little extra shredded cheese.
Bake and Finish with Crispy Topping
Bake the mac and cheese at 400°F for 20-25 minutes until hot and bubbly. If desired, you can finish it under the broiler for 1-2 minutes to brown the top.
While it bakes, prepare your crispy topping. Melt 1-2 more tablespoons of butter and mix with panko breadcrumbs or crushed crackers and parmesan.
Remove the baked mac and cheese from the oven and sprinkle the topping evenly over the top. Bake 5 more minutes until the topping is crispy.
Let rest 5-10 minutes before serving. Garnish with chopped parsley if desired. Enjoy!
Variations to Try
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Use different cheese combinations like cheddar and gruyere or pepper jack and smoked gouda.
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Add cooked, crumbled bacon or ham.
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For a spicier shrimp mac, use cajun seasoning or hot sauce.
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Substitute lobster meat or cooked chicken for the shrimp.
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Top with crushed potato chips or buttery Ritz crackers instead of panko.
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Make it a bit healthier with whole wheat pasta and reduced fat milk and cheese.
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Bake in individual ramekins for cute single serving portions.
Step-By-Step Instructions
Follow these step-by-step instructions for perfect shrimp mac and cheese:
Ingredients:
- 8 ounces elbow macaroni
- 1 pound medium shrimp, thawed if frozen
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 1/2 cups shredded cheese (cheddar, gruyere, etc.)
- 1/2 teaspoon each garlic powder, onion powder
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs
- 2 tablespoons Parmesan cheese
Directions:
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Bring a large pot of salted water to boil. Add pasta and cook to al dente, about 8 minutes. Drain pasta in a colander and set aside.
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Melt 3 tablespoons butter in a medium saucepan over medium heat. Whisk in flour and cook 2 minutes. Gradually whisk in milk and cook 5 minutes until thickened.
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Remove pan from heat. Stir in shredded cheese until melted. Season with garlic powder, onion powder, cayenne, salt, and pepper.
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Add cooked pasta and shrimp to sauce. Fold gently to combine. Transfer to a greased 3-quart baking dish.
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Top with extra shredded cheese. Bake at 400°F for 20-25 minutes.
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Meanwhile, melt 1 tablespoon butter. Toss with panko and Parmesan. Remove mac and cheese from oven and top with panko mixture. Bake 5 minutes more.
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Let rest 10 minutes before serving. Garnish with chopped parsley if desired. Enjoy!
Frequently Asked Questions
Here are answers to some common questions about making shrimp mac and cheese:
What type of macaroni should I use?
Short, sturdy shapes like elbows, shells, cavatappi, or rotini work best. Avoid long thin pasta like spaghetti which won’t hold up as well when baked.
How big of shrimp should I buy?
Medium 26-30 count shrimp are ideal. They add nice texture and flavor without being overwhelming in each bite.
Should I thaw the shrimp first?
Yes, thawed shrimp works best so it can cook through when baking the mac and cheese. Thaw frozen shrimp overnight in the fridge or place in cold water for 30 minutes before using.
What milk is best for the cheese sauce?
Whole milk or half and half make the creamiest, richest sauce. For lower fat, you can use 2% milk. Avoid nonfat milk as the sauce may break.
Can I prep this ahead of time?
Yes! Prepare through step 4, then refrigerate up to 2 days before baking. Add 5-10 extra minutes to the baking time if starting with chilled mac and cheese.
Can I use pre-shredded cheese?
It’s better to shred your own cheese. Pre-shredded cheese is coated in anti-caking agents that inhibit smooth melting. Hand shredded melts better.
What is the best way to store leftovers?
Refrigerate leftovers in an airtight container up to 4 days. Reheat in the microwave with a little milk or cream added to loosen the texture.
The Takeaway
Making shrimp mac and cheese from scratch may take a little time, but it’s worth the effort for such a decadent, flavorful meal. With a rich, creamy cheese sauce, al dente pasta, and tender shrimp, it’s sure to satisfy. Follow the step-by-step instructions for best results. And get creative with different cheese, seasoning, and topping combinations to make it your own. I hope you’ll give this classic comfort food a try soon. Enjoy!
Baked Shrimp Mac & Cheese, Oh How We Love Thee!
Recently, our youngest daughter asked everyone in the family, “What’s your favorite pasta dish?” She then told them that hers was a very creamy and cheesy macaroni and cheese.
It didn’t take me long to chime in that my favorite pasta dishes always involve seafood. Give me tender, succulent bites of shrimp, scallops, clams, crab, lobster, salmon – I love it ALL!.
So this Easy Baked Shrimp Mac and Cheese is the ultimate gathering of these two favorites. This dish is pure comfort food, and it has made our home very happy! (And for those of you whose families have both shrimp lovers and shrimp haters, I’ve included instructions that will make everyone happy!)
Seriously now. What’s not to love? All that pasta, cheese, and shrimp, blanketed in a buttery, crispy Parmesan breadcrumb topping. Absolutely irresistible!.
I eliminated any need for chopping with this recipe, besides the optional parsley garnish. Instead of using fresh garlic and onion, I opted for jars from the spice drawer. This is a fabulous dish – you’re gonna love it!.
Here’s what you’ll need:
- Because we like Cavatappi, that’s what we eat most of the time. But elbow or another short pasta of the same size would also work well.
- You can control how much salt is in butter if you buy unsalted.
- Garlic powder—Make sure you get “garlic powder” instead of “garlic salt”!
- Onion powder – Same advice as above. Onion salt would just add way too much salt!.
- In this recipe, cayenne pepper is used because it gives the food a nice kick. Simply use less if you’re not fond of heat.
- Salt
- Black pepper
- A little flour to make the cheese sauce thicker
- Add half and half to the cheese sauce. This makes it taste decadent without making it too rich.
- Gruyere cheese – A melty cheese with nutty flavor.
- There should be white cheddar cheese on EVERY mac.
- Shrimp – I prefer a medium-sized shrimp for this recipe.
- Panko breadcrumbs—I love panko because it’s so easy to make a buttery, crispy topping!
- Grated Parmesan: Adding a little to the breadcrumbs gives them a cheesy, nutty flavor.
- Parsley – Completely optional. If you want, you can chop some up to use as a pretty, fresh garnish.
What if Someone Doesn’t Like Shrimp?
I imagine that this is a common issue in families, that not everyone likes shrimp. It is in ours! So, to keep EVERYONE happy, I simply adjust the recipe a little.
Here’s what I do:
Use all the same ingredients, all the same amounts, except use just half the quantity of shrimp. Once the cheese sauce is thick, add the cooked pasta and mix it in. Then, divide the cheesy pasta between two 8-inch by 8-inch baking pans or dishes that are the same size. Fold the shrimp into only one of those pans. After that, follow the rest of the steps and top each pan with more shredded cheese and buttery Parmesan breadcrumbs. Bake both pans in the oven at the same time.
- Play with the heat level. This recipe includes 1 teaspoon of cayenne pepper. And I’ll admit that that’s not for everyone. But Blake and I like seafood pasta that has a little bite to it! If you don’t like cayenne, just cut it back (a little or a lot) or leave it out completely.
- Add bacon. Pasta, shrimp, cheese, and bacon are a heckuva wonderful combo. For a tasty change, add some chopped (already cooked) bacon.
- Use your favorite cheeses. Our family loves the mix of gruyere and white cheddar, but yours might like a different cheese combination. That’s fine! Just make sure to use cheeses that are known for being easy to melt. And always use more than one kind; this will make the flavor more interesting. You can also choose from Gouda, Havarti, Muenster, sharp cheddar, and fontina. A smoked Gouda or Gruyere is also fun! Here’s more about cheese from Food Network.
- Swap out the shrimp. As I already said, I make half the recipe with shrimp and half the recipe without shrimp for people in my family who don’t like shrimp. You could, however, use cooked chicken instead of shrimp.
- Try an alternative to breadcrumbs. Crushed Ritz crackers also make a fun, crispy topping. Just use the same amount of crushed crackers as breadcrumbs.
