This shrimp mac and cheese takes on a subtle coastal flair with the addition of tender salad shrimp. These tiny shrimp work well as they're comparable in size to the elbow macaroni.
Ingredients
- elbow macaroni: 0.5 cup
- unsalted butter: 1 Tbsp
- all-purpose flour: 1 Tbsp
- 1% milk: 0.75 cup
- sharp Cheddar cheese: 0.5 cup (shredded)
- ½ tablespoons sour cream: 1 piece
- Cajun seasoning: 0.5 tsp
- frozen salad shrimp: 1 cup
- panko bread crumbs: 2 Tbsp (optional)
- sharp Cheddar cheese: 2 Tbsp (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease an oval au gratin dish.
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
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Melt butter in a saucepan over medium heat. Stir in flour until a smooth paste is formed. Slowly pour in milk, whisking to incorporate. Stir in 1/2 cup Cheddar, sour cream, and Cajun seasoning. Stir in drained macaroni, then stir in frozen shrimp until well combined. Pour into the prepared dish, then sprinkle panko and 2 tablespoons Cheddar over top.
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Bake in the preheated oven until bubbly and golden, about 20 minutes.
