Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Think outside the blue box and make a grown-up version of mac and cheese instead. Garnish with chopped parsley if desired.

Recipe Summary

5 mins
30 mins
35 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

  • While macaroni is cooking, melt 1 tablespoon butter in a large skillet over medium heat. Add shrimp; sprinkle with Creole seasoning. Cook, stirring continually, for 4 minutes. Add garlic and cook until shrimp is pink, about 2 minutes. Turn off heat.

  • Drain macaroni and rinse under cold water to stop the cooking; set aside. Return the pasta pot to the stove and melt remaining 3 tablespoons butter over medium heat. Add flour and whisk until dissolved, about 2 minutes. Add half-and-half; heat for 3 minutes.

  • Whisk in cheeses until melted, about 5 minutes. Add mustard; cook for 2 minutes. Turn off heat.

  • Add reserved macaroni and shrimp. Stir until heated through. Serve immediately.

Cook's Note:

Substitute pepper Jack cheese for the Monterey for extra kick.

Nutrition Facts

804 calories; protein 41g; carbohydrates 52.7g; fat 47.4g; cholesterol 264.5mg; sodium 853.9mg. Full Nutrition