Description
This Garlic Shrimp Mac and Cheese is a creamy, cheesy twist on a classic comfort food, featuring succulent prawns sautéed with garlic and a rich cheese sauce made from cheddar, gruyere, and mozzarella. Topped with a crispy panko and parmesan breadcrumb layer, it’s baked under a broiler for a golden finish. Perfect for a family meal serving 6 to 8 people, it balances a hearty texture with vibrant garlic flavor and cheesy indulgence.
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
Mac and 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
- 250 g / 8 oz elbow macaroni, uncooked
- 1.5 cups (150 g) cheese (Cheddar, Gruyere, or other), freshly grated
- 3/4 cup (75 g) mozzarella cheese, freshly grated
Breadcrumb Topping
- 1/3 cup panko breadcrumbs
- 1/4 cup grated parmesan
- 1 tbsp olive oil
Instructions
- Preheat Broiler/Grill: Begin by preheating your oven broiler or grill on high to prepare for the crispy breadcrumb topping.
- Prepare Breadcrumb Topping: In a small bowl, mix together the panko breadcrumbs, grated parmesan, and olive oil until evenly combined. Set aside.
- Sauté Shrimp: Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large deep skillet or heatproof pot over high heat. Add the peeled shrimp, sprinkle with fresh ground pepper, and cook for 1 minute until shrimp just start to change color.
- Add Garlic: Add the finely chopped garlic to the shrimp and continue cooking for another minute. The shrimp should be partially cooked but not fully done. Transfer the shrimp to a bowl and reduce the heat to medium.
- Make Roux: In the same skillet, melt the remaining 3 tablespoons unsalted butter. Stir in the flour and cook for 1 minute to form a roux.
- Add Milk and Seasonings: Slowly pour in the warmed milk while stirring continuously to avoid lumps. Use a whisk if necessary to combine smoothly. Stir in salt, garlic powder, and mustard powder. Then add 2.5 cups hot tap water and mix well.
- Cook Macaroni: Once the liquid is hot, add the uncooked elbow macaroni to the sauce. Cook for about 8 minutes, stirring regularly, until the pasta is nearly al dente but still slightly firm to the bite. Remove the skillet from heat.
- Add Cheeses and Shrimp: Stir in the freshly grated cheddar, gruyere (or cheese of choice), and mozzarella until melted and creamy. Fold the cooked shrimp back into the mac and cheese mixture. Taste and adjust salt if necessary. The sauce should be saucy and will thicken further later.
- Add Breadcrumb Topping and Broil: Sprinkle the panko and parmesan breadcrumb mixture evenly over the top of the mac and cheese. Place the skillet or pot under the hot broiler/grill and cook for 2 to 3 minutes until the breadcrumbs turn golden brown and crispy.
- Serve: Optionally garnish with fresh parsley and serve the Garlic Shrimp Mac and Cheese immediately for best texture and flavor.
Notes
- Note 1: Use raw, peeled shrimp or prawns for best flavor and texture.
- Note 2: Warm the milk before adding to prevent lumps and help the roux thicken smoothly.
- Note 3: Cheddar and gruyere provide a sharp and nutty flavor; mozzarella adds creaminess.
- The sauce should remain slightly saucy before broiling as it thickens during baking and resting.
- Adjust seasoning at the end since cheeses and shrimp add saltiness.