Good Stuff Alert – Shrimp Mac & Cheese

Stumbling In and around

the internet – 2 1/2 – 3 hours later – no clue whatsoever it was I started looking for I ran across this site – Honest Food dot Net

and this recipe for Shrimp Mac and Cheese – so I grabbed the stuff I needed – with one substitution I did this for dinner.

Fresh out of the oven – still bubbling!!!!


Oh My My – Oh Hell Yes !! Baby put on that party dress – Just damn near went face down in the plate – real comfy food !!

Here ’tis as written . . .

Shrimp Mac and Cheese

This is an easy dinner that is a great riff of the classic lobster mac and cheese. It keeps well in the fridge for a few days, but doesn’t freeze well. Prep Time20 mins Cook Time30 mins Course: Main Course, Pasta Cuisine: American Keyword: comfort food, shrimp Servings: 6 people Calories: 1091kcal Author: Hank Shaw


  • 1 pound elbows or other short pasta, cooked and drained
  • 5 tablespoons unsalted butter
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 small hot green chile (serrano), minced (optional)
  • 5 tablespoons all-purpose flour
  • 2 cups cream
  • 2 cups shredded gruyere cheese, loosely packed
  • 1 1/2 cups shredded cheddar, loosely packed
  • 1/2 cup grated pecorino or parmesan cheese
  • Salt and black pepper
  • 12 ounces shrimp, peeled
  • 1/2 cup breadcrumbs
  • 4 tablespoons fresh parsley, chopped


  • Heat the butter in a large pan over medium-high heat. When it’s hot, add the onion and saute, stirring often, until soft and translucent, about 4 minutes. Add the chile and garlic and saute another minute. Preheat the oven to 350F.
  • Add the flour to the pan and mix it in well. Cook this, stirring often, for 5 minutes, until it browns a bit. Pour in the cream about 1/2 cup at a time, mixing after each time so that it’s fully incorporated.
  • Do the same with all the cheeses, adding about 1/2 cup at a time, and stirring it in before adding more. Add salt and black pepper to taste, then mix in the cooked pasta and shrimp.
  • Move all this to a casserole dish; I like to grease mine with butter, but this is not strictly necessary. Pat the mac and cheese into the casserole and sprinkle the breadcrumbs and parsley over it all. If you feel like adding some other seasonings, like Cajun or Cavender’s or somesuch, sprinkle maybe a teaspoon or two over everything now.
  • Bake uncovered for 15 to 20 minutes, until the top browns. Remove and let it sit 5 minutes before serving.


NOTE: If you are using large shrimp, cut them into small pieces. 


Calories: 1091kcal | Carbohydrates: 73g | Protein: 48g | Fat: 67g | Saturated Fat: 40g | Cholesterol: 363mg | Sodium: 968mg | Potassium: 410mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2427IU | Vitamin C: 8mg | Calcium: 916mg | Iron: 3mg As I cooked it – Substituted shredded Quesu Quesadilla cheese for the Gruyvere – I really like Queso for cooking – and I couldn’t find the other – LOL  . . . Use raw shrimp !! – it will be cooked just right buy the time you are ready to plate it – precooked shrimp will totally over cook and have the texture of little chopped up pieces of “sole of tennis shoe” – and almost as much flavor – Don’t ask me how I know this – I have actually screwed up several recipes over the years doing just that – just pop the tails off the shrimp – chop it up and use it!! Used an oven safe skillet rather than a casserole dish – just makes sense to me – it is already warm from cooking “the stuff” – just slip it in the oven and it continues on its merry way to your plate . . . The website I got this off of looks like it has not been updated in about 7 years – you would be amazed how many “abandoned” web sites I stumble across . . .

Have Fun! – Run the Gun! and remember – Fish Heads Are Cheap!! – Damn – Now I’m wondering if maybe I should have substituted fish heads for the shrimp????

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