When classic baked mac and cheese meets buttery shrimp and a crunchy, golden breadcrumb crust, you get the kind of comfort food that steals the show at any dinner or holiday spread. This baked shrimp mac and cheese is rich, extra creamy, and loaded with tender shrimp nestled into pockets of melted cheese and perfectly cooked elbow pasta, all finished under an irresistibly crisp, buttery topping just like in the photo.
Primary keyword: shrimp mac and cheese
Secondary keywords: baked shrimp mac and cheese, seafood mac and cheese, macaroni and cheese with breadcrumbs, creamy shrimp pasta bake.
Why You’ll Love This Shrimp Mac and Cheese
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Restaurant‑level flavor at home: Inspired by popular seafood mac and cheese dishes, this version layers a three‑cheese sauce, juicy shrimp, and a toasted breadcrumb finish for serious wow factor.
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Perfect make‑ahead casserole: You can assemble it earlier in the day and bake before serving, ideal for entertaining or holiday menus.
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Family‑friendly comfort food: Familiar cheesy pasta plus mild, sweet shrimp makes this an easy way to introduce seafood to picky eaters.
Ingredients
These quantities suit a 9×13‑inch (about 23×33 cm) baking dish.
Pasta and Shrimp
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12 ounces (about 340 g) elbow macaroni or small pasta shells
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1 pound (450 g) raw medium shrimp, peeled and deveined
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1 tablespoon olive oil or butter
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1 teaspoon Old Bay or Cajun seasoning (optional, for a gentle kick)
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1/2 teaspoon salt and 1/4 teaspoon black pepper
Creamy Cheese Sauce
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4 tablespoons unsalted butter
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1/4 cup all‑purpose flour
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3 cups whole milk (or 2 1/2 cups milk + 1/2 cup heavy cream for extra richness)
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1 teaspoon Dijon mustard
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1 teaspoon garlic powder
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1/2 teaspoon onion powder
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1 teaspoon salt (or to taste)
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1/2 teaspoon black pepper
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2 cups freshly shredded sharp cheddar cheese
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1 cup freshly shredded Gruyère, Monterey Jack, or mozzarella
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2 ounces cream cheese, softened, for an ultra‑silky texture (optional)
Crispy Breadcrumb Topping
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1 cup panko breadcrumbs
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3 tablespoons melted butter
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1/4 cup grated Parmesan cheese
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1/2 teaspoon garlic powder
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1–2 tablespoons chopped fresh parsley for garnish
Step‑by‑Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil and cook the macaroni just to al dente, about 1–2 minutes less than the package directions. The pasta will continue cooking in the oven, so keeping it slightly firm prevents mushy mac and cheese. Drain the pasta and toss lightly with a drizzle of oil to keep it from sticking while you prepare the sauce.
2. Season and Sear the Shrimp
Pat the shrimp dry with paper towels, then toss with olive oil, Old Bay or Cajun seasoning if using, salt, and pepper. Heat a large skillet over medium‑high heat and cook the shrimp for 1–2 minutes per side, just until they turn pink and slightly opaque. Transfer them to a plate; they will finish cooking in the oven, which keeps them plump and tender instead of rubbery.
3. Make the Roux
In a large saucepan or the same wiped‑out skillet, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the mixture foams and smells slightly nutty but has not browned deeply. This roux base thickens the sauce without any canned soup.
4. Build the Cheese Sauce
Slowly pour in the milk (and cream if using) while whisking to avoid lumps. Continue to cook, stirring frequently, until the mixture thickens enough to coat the back of a spoon, usually 5–7 minutes. Stir in the Dijon, garlic powder, onion powder, salt, and pepper.
Turn the heat to low and add the shredded cheddar, Gruyère or Jack, and cream cheese in handfuls, stirring until completely melted and smooth. The sauce should be glossy and pourable; if it seems too thick, whisk in a splash of extra milk.
