Garlic Shrimp Mac & Cheese
SERVES: 6
PREP & COOK TIME: 45 MINUTES
CALORIES: 558
Ingredients:
1 lb peeled shrimp, uncooked
3 garlic cloves, finely chopped (feel free to add more, I always do)
1 tbsp olive oil
3.5 tbsp unsalted butter, divided
1/4 tsp pepper
3 tbsp flour
2 cups milk, warmed*
2.5 cups hot water
8 oz cavatappi pasta (or macaroni-like pasta of your choice)
1.5 cups freshly grated gruyere cheese**
3/4 cup freshly grated mozzarella cheese**
3/4 tsp salt
1 tsp garlic powder
1/2 tsp powdered mustard
Nonstick cooking spray
For the Parmesan Breadcrumb Topping:
1/3 cup panko breadcrumbs
1/4 cup grated parmesan
1 tbsp olive oil
Directions:
Preheat broiler.
Mix together the ingredients for the Parmesan Breadcrumb topping (panko, grated parmesan & olive oil) and set aside.
Heat olive oil and melt 1 tbsp butter in a large, deep skillet over high heat. Add shrimp, sprinkle with pepper, then cook for 1 minute. Add garlic and cook for another minute until the shrimp has changed color but is NOT fully cooked. Transfer the shrimp mixture to a bowl and set aside.
Turn heat down to medium and melt remaining butter. Add flour and cook for 1 minute.
Pour warmed milk in slowly, stirring as you go. Once incorporated and lump free (use a whisk), stir in the salt, garlic powder and powdered mustard, then pour in the hot water. Once all of the liquid in your pan is hot, add the uncooked macaroni. Cook for 8 minutes*** (do NOT boil), stirring regularly, until macaroni is almost cooked through, then remove from heat.
Add cheeses and stir though until fully blended, then add shrimp. Taste at this point for salt— tweak if needed. The mixture will should still be a bit saucy at this stage— the sauce gets absorbed/thickens a bit more in the next step.****
Spray a 9x9 baking dish with the cooking spray and then pour the entire mixture into the dish. Sprinkle with the Parmesan Breadcrumb Topping.
Place dish under broiler and cook for 2-3 minutes or until the top is golden. Sprinkle with parsley, if desired, and serve immediately.
*The original recipe calls for whole milk, which we never have in the house. I used one cup 2%, 1/2 cup almond milk and 1/2 cup cream.
**In order to get a smooth, creamy sauce you must grate your own gruyere cheese. I used pre-shredded mozzarella and my sauce was very creamy.
***Test your pasta at 8 minutes— mine was not close to being done. I ended up cooking it for 14 minutes.
****I felt my shrimp were a bit undercooked so I let them sit in the hot cheese mixture for about 4 minutes before placing in the oven.