Baked Shrimp Mac and Cheese
This creamy, cheesy pasta dish has juicy shrimp and a crispy top. The mix of two cheeses makes it extra gooey. The crunchy breadcrumb topping adds nice texture. A perfect meal for any day!
Ingredients
- 16 ounces cavatappi pasta
- 6 tablespoons unsalted butter divided
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon cayenne pepper or less
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 4 cups half and half
- 12 ounces white cheddar cheese shredded
- 12 ounces gruyere cheese shredded
- 2 pounds medium raw shrimp peeled and cleaned
- 2 tablespoons grated Parmesan
- ¾ cup panko breadcrumbs
- Fresh parsley optional
Instructions
- Heat oven to 400°F. Set out half and half to warm up. Spray a 9x13 baking dish with cooking spray.
- Cook pasta until almost done but still firm. Drain well and set aside.
- Melt 4 tablespoons butter in a big pot. Add all spices and cook for 30 seconds until they smell good.
- Mix in flour and cook for 2 minutes. Slowly pour in half and half while stirring. Cook until thick.
- Turn off heat and stir in half the cheese until melted and smooth.
- Add pasta and shrimp to the cheese sauce. Mix well and pour into baking dish.
- Mix remaining butter with breadcrumbs and Parmesan. Sprinkle remaining cheese on pasta, then add breadcrumb mix.
- Bake 20-25 minutes until bubbly and golden. Let rest 10 minutes before serving.
Notes
- For less heat, use less cayenne pepper or leave it out if you don't like spicy food.
- For picky eaters, make two smaller pans - one with shrimp and one with just cheese or chicken.
- For best results, shred your own cheese as pre-shredded doesn't melt as well.
- For a pretty look, put some shrimp on top before adding the final cheese and breadcrumbs.
- For a lighter version, use whole milk instead of half and half.