Cajun Shrimp Macaroni and Cheese

If you want to add more American recipes to your repertoire, Cajun Shrimp Macaroni and Cheese might be a recipe you should try. This main course has 752 calories, 41g of protein, and 40g of fat per serving. For $2.68 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. Head to the store and pick up panko bread crumbs, pepper jack cheese, flour, and a few other things to make it today. 6703 people found this recipe to be scrumptious and satisfying. It is brought to you by Brown Eyed Baker. It is a good option if you're following a pescatarian diet. Overall, this recipe earns a spectacular spoonacular score of 83%. Try Macaroni and Cheese – home made macaroni and cheese is a comfort food that is hard to beat. You can put away the pre packaged macaroni and cheese at the store, Cajun Shrimp and Andouille Cheese Dip, and Firecracker Shrimp Macaroni & Cheese for similar recipes.

Servings: 8

Preparation duration: 45 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 400 degrees F. Butter a 9x13-inch casserole dish. Heat a large pot of water over high heat for the pasta; cover.2. In a 10-inch skillet, melt 1 tablespoon of the butter over medium heat. Add the shrimp and ½ teaspoon of the Cajun seasoning and cook, stirring occasionally, until it is all pink and cooked through. Remove the pan from the heat and set aside.3. Add the pasta to the boiling water and cook the pasta according to the box directions for al dente pasta (if your box doesn't specify al dente, cook it for 1 to 2 minutes shorter than the time called for - it shouldn't be cooked the whole way through). When the pasta is finished cooking, drain it in a colander.4. While the pasta is cooking, make the sauce. In a large saucepan, melt 4 tablespoons of the butter over medium heat. Once the butter has melted, whisk in the flour and cook for about 1 minute, until the flour starts to brown a bit and smells nutty, whisking constantly. In a slow, steady stream, whisk in the milk. Allow the sauce to come to a simmer.5. Once the sauce comes to a simmer, stir in 9 ounces each of the Pepper Jack and 6 ounces of the cheddar cheese, adding a handful at a time and stirring with a wooden spoon until completely melted before adding the next handful. Season with the remaining ½ teaspoon Cajun seasoning, salt and pepper, and turn off the heat.6. Add the cooked, drained pasta and shrimp to the sauce. Stir with a wooden spoon until everything is completely combined and evenly distributed. Pour the mixture into the prepared casserole dish.7. Melt the remaining 4 tablespoons butter. In a small bowl, mix the melted butter with the Panko bread crumbs.8. Sprinkle the macaroni and cheese with the remaining shredded cheeses. Sprinkle the bread crumb mixture on top of the cheese.9. Bake until browned and bubbly, about 15 to 20 minutes. Allow to sit for 10 to 15 minutes before serving.

 

Step by step:

1. Preheat oven to 400 degrees F. Butter a 9x13-inch casserole dish.

2. Heat a large pot of water over high heat for the pasta; cover.

3. In a 10-inch skillet, melt 1 tablespoon of the butter over medium heat.

4. Add the shrimp and ½ teaspoon of the Cajun seasoning and cook, stirring occasionally, until it is all pink and cooked through.

5. Remove the pan from the heat and set aside.

6. Add the pasta to the boiling water and cook the pasta according to the box directions for al dente pasta (if your box doesn't specify al dente, cook it for 1 to 2 minutes shorter than the time called for - it shouldn't be cooked the whole way through). When the pasta is finished cooking, drain it in a colander.

7. While the pasta is cooking, make the sauce. In a large saucepan, melt 4 tablespoons of the butter over medium heat. Once the butter has melted, whisk in the flour and cook for about 1 minute, until the flour starts to brown a bit and smells nutty, whisking constantly. In a slow, steady stream, whisk in the milk. Allow the sauce to come to a simmer.

8. Once the sauce comes to a simmer, stir in 9 ounces each of the Pepper Jack and 6 ounces of the cheddar cheese, adding a handful at a time and stirring with a wooden spoon until completely melted before adding the next handful. Season with the remaining ½ teaspoon Cajun seasoning, salt and pepper, and turn off the heat.

9. Add the cooked, drained pasta and shrimp to the sauce. Stir with a wooden spoon until everything is completely combined and evenly distributed.

10. Pour the mixture into the prepared casserole dish.

11. Melt the remaining 4 tablespoons butter. In a small bowl, mix the melted butter with the Panko bread crumbs.

12. Sprinkle the macaroni and cheese with the remaining shredded cheeses. Sprinkle the bread crumb mixture on top of the cheese.

13. Bake until browned and bubbly, about 15 to 20 minutes. Allow to sit for 10 to 15 minutes before serving.

Nutrition Information:

covered percent of daily need