In a large bowl (or directly in the pot if it’s big enough), combine the drained macaroni with the cheese sauce, stirring until every piece of pasta is coated. Gently fold in most of the shrimp, reserving a handful to arrange on top for that beautiful, photo‑ready finish. Taste and adjust seasoning as needed.
Spread the shrimp mac and cheese mixture into a greased 9×13‑inch baking dish and nestle the reserved shrimp evenly across the surface so they’re visible after baking.
6. Mix the Breadcrumb Topping
Stir together the panko, melted butter, Parmesan, and garlic powder in a small bowl until the crumbs are evenly moistened. Scatter the mixture over the top of the casserole in an even layer—this is what bakes into that deep golden crust you see in the image.
7. Bake Until Golden and Bubbly
Bake the casserole at 375°F (190°C) for 20–25 minutes, or until:
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The edges are bubbling
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The center is hot
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The breadcrumb topping is crisp and richly browned
If the crumbs brown too quickly, tent the dish lightly with foil; if you want more color, you can broil the top for 1–2 minutes at the end, watching closely. Finish with a sprinkle of fresh parsley before serving.
Tips for Perfect Shrimp Mac and Cheese
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Grate your own cheese: Pre‑shredded cheese often contains anti‑caking agents that keep it from melting smoothly; freshly shredded cheddar and Gruyère melt into a creamier sauce.
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Don’t overcook the shrimp: Since they also bake in the oven, keep skillet cooking brief; this is key for tender, juicy bites.
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Balance creaminess and structure: If you prefer a looser, ultra‑creamy mac and cheese, add another splash of milk; for firmer slices that hold shape on a plate, cook the sauce a touch longer so it thickens more.
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Season in layers: Lightly season the pasta water, shrimp, and cheese sauce so the final dish is flavorful from top to bottom.
