This macaroni and cheese takes on a subtle coastal flair with the addition of shrimp. I used cooked salad shrimp as I found the size comparable to the elbow macaroni.



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


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Pour 5 cups water into a saucepan. Cover and bring to a boil over high heat. Add macaroni and boil until tender yet firm to the bite, about 8 minutes.

  • Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until a smooth paste is formed. Slowly pour in milk, stirring to incorporate. Add 1/2 cup Cheddar cheese, sour cream, and Cajun seasoning. Drain macaroni and stir into the sauce. Add frozen shrimp and stir to combine.

  • Pour macaroni mixture into an oval au gratin dish. Top with panko bread crumbs and 2 tablespoons Cheddar cheese.

  • Bake in the preheated oven until bubbly and golden, about 20 minutes.

Nutrition Facts

232.1 calories; protein 14.5g 29% DV; carbohydrates 16.6g 5% DV; fat 12.2g 19% DV; cholesterol 83mg 28% DV; sodium 288.3mg 12% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 2
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Rating: 5 stars
Doubled up the recipe and baked for 40 minutes. Delicious!! Read More