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Baked Shrimp Mac and Cheese

Baked shrimp mac and cheese combines tender shrimp and elbow macaroni in a creamy cheddar and Monterey Jack sauce. A buttery panko topping bakes until golden brown while the edges bubble.
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Prep Time 15 minutes
Cook Time 40 minutes
resting 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

For the pan and pasta
  • 1 tsp olive oil for greasing
  • 1 tbsp kosher salt for pasta water
  • 1 lb elbow macaroni
For the shrimp
  • 1 tbsp olive oil
  • 1 lb raw shrimp large, 21–25 count, peeled and deveined
  • 0.5 tsp paprika
For the cheese sauce
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 4 cup whole milk
  • 1 tsp dry mustard
  • 0.5 tsp ground black pepper
  • 12 oz sharp cheddar cheese shredded
  • 4 oz Monterey Jack cheese shredded
For the topping
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter melted

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Prepare the pan and pasta
  1. Heat the oven to 375°F.
  2. Lightly grease a 9x13-inch baking dish with 1 teaspoon olive oil.
  3. Bring a large pot of water to a boil, add the kosher salt and macaroni, and cook until 2 minutes shy of the package’s al dente time.
  4. Drain the pasta and set aside.
Cook the shrimp
  1. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat.
  2. Sprinkle the shrimp with paprika.
  3. Cook the shrimp in batches for 1–2 minutes per side, until opaque and 145°F, then transfer to a plate.
Make the cheese sauce
  1. In the pot used for the pasta, melt the unsalted butter over medium heat.
  2. Whisk in the flour and cook for 1 minute, whisking constantly.
  3. Gradually whisk in the milk, dry mustard, and black pepper.
  4. Cook, whisking often, for 6–8 minutes, until the sauce thickens and bubbles gently.
  5. Remove the sauce from the heat and stir in both cheeses until melted.
Assemble and bake
  1. Fold the macaroni and cooked shrimp into the cheese sauce.
  2. Transfer the mixture to the prepared baking dish.
  3. Stir the panko with the melted butter.
  4. Sprinkle the panko mixture evenly over the macaroni and cheese.
  5. Bake for 15–18 minutes, until the edges are bubbling and the topping is golden brown.
  6. Rest for 5 minutes before serving.

Notes

For the best texture, cook the macaroni until 2 minutes shy of the package’s al dente time so it finishes in the oven. Refrigerate leftovers for up to 3–4 days; freezing is possible, though the sauce may become less creamy. For a gluten-free swap, use gluten-free macaroni, flour, and panko.