Easy Baked Shrimp Mac and Cheese
A creamy, cheesy baked cavatappi casserole with shrimp, a crunchy panko-Parmesan topping, and a touch of cayenne for heat.
Servings: 12 servings
Ingredients
Ingredients
- 16 ouncescavatappi pasta
- 6 tablespoonsunsalted butterdivided
- 1 teaspoongarlic powder
- 1 teaspoononion powder
- 1 teaspooncayenne peppergives a nice kick to the dish use less if you’re not fond of heat
- 1 teaspoonkosher salt
- 1/2 teaspoonblack pepper
- 1/4 cupall-purpose flour
- 4 cupshalf and half
- 12 ouncesabout 3 cups shredded gruyere cheese – use a box grater to shred
- 12 ouncesabout 3 cups shredded white cheddar cheese
- 2 poundsmedium raw shrimp51-60 count peeled and deveined, tails off, patted dry
- 3/4 cuppanko breadcrumbs
- 2 tablespoonsgrated Parmesan
- fresh chopped parsleyoptional garnish
Instructions
Instructions
- Preheat oven to 400°F. Lightly spray a deep 9" x 13" baking dish and set aside. Measure out 4 cups half and half and set aside.
- Cook 16 ounces cavatappi pasta according to package directions until slightly less than al dente. Drain very well and set aside.
- While the pasta cooks, pat 2 pounds medium raw shrimp (51–60 count, peeled and deveined, tails off) dry with paper towels and set aside.
- In a large bowl, combine 12 ounces shredded gruyere cheese and 12 ounces shredded white cheddar cheese. Stir to mix, then divide the cheese mixture in half: set one half aside for the sauce and reserve the other half for the topping.
- In a Dutch oven or large, heavy skillet over medium-low heat, melt 4 tablespoons of the 6 tablespoons unsalted butter.
- Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon kosher salt, and ½ teaspoon black pepper to the melted butter. Stir constantly and cook about 30 seconds, until the spices are fragrant.
- Add ¼ cup all-purpose flour to the butter-spice mixture and whisk to combine. Cook, whisking or stirring frequently, for 2 minutes.
- Slowly stream in the 4 cups half and half while whisking constantly to prevent lumps. Increase the heat slightly (between medium and medium-high) and bring the mixture to a gentle simmer. Continue to simmer, stirring occasionally, until the sauce thickens, about 5 minutes.
- Remove the pot from the heat and add the reserved half of the mixed cheeses (the amount you set aside for the sauce). Fold or stir until the cheese is melted and the sauce is smooth.
- Add the cooked pasta and the patted-dry raw shrimp to the cheese sauce and fold gently until everything is evenly coated.
- Transfer the pasta-and-shrimp mixture to the prepared 9" x 13" baking dish and spread into an even layer.
- In a small bowl, melt the remaining 2 tablespoons unsalted butter. Add ¾ cup panko breadcrumbs and 2 tablespoons grated Parmesan to the melted butter and stir until the crumbs are evenly coated.
- Sprinkle the reserved half of the mixed cheeses evenly over the top of the pasta in the baking dish, then distribute the breadcrumb mixture evenly over the cheese.
- Bake at 400°F for 20–25 minutes, until the casserole is bubbly and the top is golden brown. If desired, place under the broiler for 1–2 minutes to further toast the breadcrumbs—watch carefully to avoid burning.
- Remove from the oven and let sit about 10 minutes before serving. Sprinkle fresh chopped parsley over the top just before serving, if desired.
Equipment
- 9 x 13 baking dish
- Dutch oven or large heavy skillet
- Large Pot
- Mixing Bowl
- Small Bowl
- Whisk
- Box grater
Notes
Notes
You can use any pasta shape you wish but I suggest a shorter
pasta like Cavatappi or elbow.
This packs a slight kick, so add the cayenne pepper to taste.
I tend to use frozen shrimp most often as it's super convenient; just thaw before using and pat dry.
For a pretty presentation, leave out about a dozen of the shrimp
and add to the top of the pasta before placing the remaining cheese and
breadcrumbs on top.
Using half and half makes for a decadent mac and cheese. For a
slightly lighter version you can use whole milk and keep everything else the same.
To make a half recipe, cut all ingredients in half and use an 8" x 8" baking dish.
For families with shrimp-lovers and shrimp-haters: Use all the same ingredients, all the same amounts, except use just half the quantity of shrimp. When the cheese sauce has finished thickening, fold in the cooked pasta, and then divide the cheesy pasta between two 8" x 8" baking pans (or dishes of a similar size). Fold the shrimp into only one of those pans. And then proceed with the rest of the instructions, adding more shredded cheese and the buttery Parmesan breadcrumbs to the top of each pan. Bake both pans in the oven at the same time.
You can use any pasta shape you wish but I suggest a shorter
pasta like Cavatappi or elbow.
This packs a slight kick, so add the cayenne pepper to taste.
I tend to use frozen shrimp most often as it's super convenient; just thaw before using and pat dry.
For a pretty presentation, leave out about a dozen of the shrimp
and add to the top of the pasta before placing the remaining cheese and
breadcrumbs on top.
Using half and half makes for a decadent mac and cheese. For a
slightly lighter version you can use whole milk and keep everything else the same.
To make a half recipe, cut all ingredients in half and use an 8" x 8" baking dish.
For families with shrimp-lovers and shrimp-haters: Use all the same ingredients, all the same amounts, except use just half the quantity of shrimp. When the cheese sauce has finished thickening, fold in the cooked pasta, and then divide the cheesy pasta between two 8" x 8" baking pans (or dishes of a similar size). Fold the shrimp into only one of those pans. And then proceed with the rest of the instructions, adding more shredded cheese and the buttery Parmesan breadcrumbs to the top of each pan. Bake both pans in the oven at the same time.