Description
A rich and creamy mac and cheese loaded with tender Cajun-seasoned shrimp, combining bold spices with a smooth, cheesy sauce for a comforting and flavorful pasta dish.
Ingredients
- 12 oz elbow macaroni
- 1 lb shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- Salt and black pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 cup breadcrumbs (optional)
- 2 tablespoons melted butter (optional)
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a bowl, toss the shrimp with olive oil, Cajun seasoning, salt, and black pepper.
- Heat a skillet over medium-high heat and cook the shrimp for about 2–3 minutes per side until pink and slightly golden. Remove from the skillet and set aside.
- In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to form a smooth roux.
- Slowly pour in the milk and heavy cream while whisking continuously to keep the sauce smooth. Cook until the mixture thickens slightly.
- Add the cheddar cheese, mozzarella cheese, and parmesan cheese. Stir until fully melted and smooth.
- Season the sauce with paprika and garlic powder and mix well.
- Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
- Gently fold in the Cajun shrimp and mix until well combined.
- If using the topping, mix breadcrumbs with melted butter and sprinkle over the mac and cheese. Broil briefly until golden and crispy.
- Garnish with chopped parsley and serve warm.
Notes
- Frozen shrimp can be used; thaw completely and pat dry before cooking.
- Smoked gouda or Monterey Jack cheese can replace part of the cheddar for a different flavor.
- Add sautéed bell peppers or onions for extra texture and color.
- For more heat, add additional Cajun seasoning or a pinch of cayenne pepper.
- Transfer to a baking dish and bake at 375°F (190°C) for about 15 minutes if you prefer baked mac and cheese.
- Store leftovers in the refrigerator for up to 3 days and reheat with a splash of milk or cream.
Nutrition
- Serving Size: 1 serving
- Calories: 780
- Sugar: 6g
- Sodium: 980mg
- Fat: 42g
- Saturated Fat: 23g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 43g
- Cholesterol: 235mg
