Description
This creamy and flavorful Garlic Shrimp Mac and Cheese combines succulent prawns sautéed with garlic and a rich, cheesy sauce enveloping perfectly cooked elbow macaroni. Topped with a crunchy golden breadcrumb crust, this comforting dish is quick to prepare and perfect for a satisfying family meal.
Ingredients
Scale
Shrimp and Seasoning
- 500 g / 1 lb peeled shrimp/prawns
- 3 garlic cloves, finely chopped
- 1 tbsp olive oil
- 3/4 tsp salt
- 1/4 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp mustard powder
Cheese Sauce
- 50 g / 3.5 tbsp unsalted butter, divided
- 3 tbsp / 30 g plain/all-purpose flour
- 2 cups / 500 ml milk, preferably warmed
- 2.5 cups hot tap water
- 1.5 cups (150 g) cheese (Cheddar, Gruyere, or other), freshly grated
- 3/4 cup (75 g) mozzarella cheese, freshly grated
Pasta and Topping
- 250 g / 8 oz elbow macaroni, uncooked (2.5 cups)
- 1/3 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
Instructions
- Preheat Broiler/Grill: Set your broiler or grill to high to prepare for browning the breadcrumb topping later.
- Prepare Breadcrumb Topping: In a small bowl, combine panko breadcrumbs, grated Parmesan, and 1 tbsp olive oil. Mix thoroughly to coat the crumbs for a crispy topping.
- Sauté Shrimp: Heat 1 tbsp olive oil and 1 tbsp butter in a large deep skillet or heatproof pot over high heat. Add the shrimp, sprinkle with pepper, and cook for 1 minute. Add finely chopped garlic and cook for an additional minute until shrimp changes color but remains slightly undercooked. Remove shrimp to a bowl and reduce heat to medium.
- Make Roux: Melt the remaining 3.5 tbsp butter in the same pan. Add the flour and cook, stirring constantly, for about 1 minute to form a roux which will thicken the sauce.
- Add Milk and Seasonings: Slowly pour in the warmed milk while whisking to avoid lumps. Stir in the salt, garlic powder, and mustard powder, then add the 2.5 cups of hot tap water. Heat the mixture until it’s hot and beginning to thicken.
- Cook Macaroni: Add the uncooked elbow macaroni to the sauce. Cook for about 8 minutes, stirring regularly, until macaroni is almost tender but still slightly firm to the bite. Remove from heat.
- Add Cheese and Shrimp: Stir in the grated Cheddar (or Gruyere) and mozzarella cheeses until melted and smooth. Fold in the cooked shrimp. Taste and adjust salt as needed. The sauce should remain saucy as it will thicken further under the broiler.
- Top with Breadcrumbs and Broil: Evenly sprinkle the breadcrumb mixture over the mac and cheese. Place the skillet or pot under the hot broiler for 2-3 minutes, watching closely, until the topping is golden and crispy.
- Serve: Optionally garnish with fresh parsley and serve immediately while hot and bubbly.
Notes
- Use peeled shrimp/prawns for easy cooking and eating.
- Warming the milk before adding helps prevent lumps and speeds cooking.
- Cheese choice can be varied; Cheddar and Gruyere provide great flavor and meltability.
- Keep a close eye under the broiler as breadcrumbs can burn quickly.
- The sauce will thicken further as it cools, so serving immediately ensures perfect creaminess.
