I had big plans of posting all sorts of cookies recipes this weekend. But Sunday we woke up to snow. This was one of those stay in your pajamas all day and do next to nothing kind of days. Nothing except make this mac and cheese.
Cheese and carbs are still my go to meals. So far it is the only thing that hasn't upset my stomach. I feel super bad about not giving Mr. J more nutritious or varied foods when he is home so I decided to up the ante by adding shrimp. Lobster seemed a bit much for a regular old Sunday and I certainly was not up to cracking the lobster claws open.
The one time we both got off the couch was to team up and whip this dish up. It didn't take long for him to handle the shrimp while I prepped the cheese. The whole thing came together very quick and easily. You would never guess it though when you begin eating. The shrimp elevates everything to something way more special than simple mac and cheese. And don't forget about the breadcrumbs. The butter and browned crumbs are key.
Shrimp Mac and Cheese
Prep Time: 15 minutes
Cook Time: 45 minutes
Keywords: bake entree cheese pasta shrimp
Ingredients (serves 4)
- ¾ pound of any spiral pasta, such as rotini or fusilli
- 2 cups 2% milk
- 4 tbsp. unsalted butter, divided
- ¼ cup all-purpose flour
- 6 ounces Gruyere cheese, grated
- 4 ounces cheddar, grated
- ½ tsp. freshly ground black pepper
- 1 tsp. salt
- 1 pound cooked shrimp, chopped in half
- ½ cup Italian breadcrumbs
In a large pot, bring water to a boil and add pasta, cooking according to the directions on the box. Drain well.
Preheat oven to 375 degrees.
In the meantime, heat milk in a small saucepan (do NOT boil). In a large skillet, melt 2 tbsp. of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While you're still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Remove from heat and add the Gruyere, cheddar, salt, and pepper.
Add the cooked pasta, and shrimp. Stir well to coat everything with the cheese mixture.
Place the entire mixture into a large pie dish or casserole dish. I used a 9" ruffled pie dish.
Melt the remaining 2 tbsp. of butter with ½ cup of breadcrumbs. Sprinkle on the top of the mac and cheese and bake for 30-35 minutes until mixture is bubbly and the breadcrumbs are brown on top.
Serve warm and store leftovers in an airtight container for up to 5 days.
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