Four Cheese Shrimp Mac and Cheese
Who said that seafood and cheese should not be mixed definitely did not try my bombastic shrimp and mac and cheese. At the end of the day, some of the rules were made to be broken, and this is one of them. This dish is an all-time favorite, with juicy, tender shrimp cooked in lots of butter and garlic, just as I like it. After that, mixed in a velvety cheesy sauce with macaroni, and that’s not all, a crunchy panko topping is added, and every bite is an explosion of flavor and textures!
Mac and cheese may be a childhood meal that we all used to love, but with time, my taste buds got better, and so did my recipes. I perfected my classic mac and cheese version, created a buffalo chicken version, and the list just keeps on growing. A classic that just gets reinterpreted with every chance. And with every try, the combos get better and better!
Table of contents
If I had to choose one dish my husband could have every day without complaining, it would have to be garlic butter shrimp. My kids, on the other hand, love shrimp as much as they love pasta. To make everyone happy, I have combined both. Now, I have a dish that’s sophisticated enough to be served to grown-ups, but also much enjoyed by kids.
This is the type of recipe that you either go big or go home, and obviously, I decided to go big. For the creamy, cheesy sauce, I chose four cheeses: cheddar, gruyere, smoked Gouda, and Parmesan. Just by typing this, I can start to taste it! Lots of fresh garlic for rich, savory flavor, cream, and seasoning to make this recipe not just a meal, but an experience! Something memorable and to look forward to.
Why you will love this recipe
- A unique way to enjoy a classic dish: Everyone loves macaroni and cheese, but this is a new way to enjoy an old classic. A mix of four cheeses, cream, garlic, shallot, seasoning, and tender jumbo shrimp cooked in garlic butter. The combination is absolutely divine.
- Made from scratch: This is not just mac and cheese from a box with shrimp tossed in. This is homemade baked macaroni with four kinds of gooey cheese and freshly cooked shrimp baked in. The result issomething you will never forget.
- It doesn’t take long: In less than 30 minutes, this dish goes into the oven, and you just have to patiently wait!
- Fancy enough for a dinner party: A homemade casserole of shrimp, pasta, and four cheeses is easy enough to make for a routine weeknight and fancy enough for a dinner party or even game night.
What you will need
- Pasta: I used one pound of macaroni for this dish because it holds the cheese sauce well, letting me get a bite of creamy cheese in each forkful.
- Panko topping: I use panko breadcrumbs because they are crispy and light. Dried garlic and fresh parsley are added for flavor. I mix melted butter with the topping to keep everything together and to add buttery flavor.
For the shrimp mixture:
- Shrimp: I highly recommend wild-caught Gulf Coast shrimp because they are the best-tasting, with a mild, sweet flavor.
- Seasonings: Sea salt and black pepper are the only seasonings I use to highlight the other flavors.
- Herbs: I also add a tablespoon of chopped fresh parsley for a fresh, clean taste and visual appeal.
- Aromatics: I use finely minced garlic cloves for a bold garlic taste and one finely minced shallot for a mild onion flavor.
- Unsalted butter: I use plenty of butter to saute the aromatics and cook the shrimp for a delicious buttery flavor.
For the cheese sauce:
- Dry ingredients: The only dry ingredient I need is all-purpose flour to thicken the sauce.
- Wet ingredients: I use half-and-half to make the sauce creamy and rich, and butter for flavor, smoothness, and emulsification.
- Seasonings: I add sea salt, black pepper, and a bit of white pepper for an extra kick.
- Herbs and spices: Dried garlic, dried onion, ground mustard, smoked paprika, and fresh parsley are all added for extra flavor.
- Cheeses: I grate my own aged white cheddar, gruyere, smoked gouda, and parmesan. Do not use pre-shredded or store-bought grated cheese, as they often contain additives to prevent clumping.
How to prepare
Boil the pasta: First, I boil the pasta. But I make it two minutes shy of al dente because it will finish cooking in the oven. Then, I rinse it in cold water and drain it.
Saute: If frozen, I thaw them first. I melt the butter in a skillet and cook the shallot, garlic, parsley, salt, and pepper for 2 minutes.
Cook the shrimp: After that, I add the shrimp and cook for 2 minutes on each side, or until no longer translucent. Either way, remember that when it is fully cooked, it should be opaque and pink on the outside, with a shape like a “C.” I set aside the pan or transfer the mixture to a bowl.
Preheat the oven: Next, I preheat the oven to 425 degrees F and prepare a casserole dish.
Start the cheese sauce: Melt the butter in a deep skillet over medium-low heat, then whisk in the flour. I cook it for five minutes, whisking constantly until it starts to brown. Then I start adding the half-and-half, about ¼ cup at a time, whisking vigorously as I heat it until it is smooth before adding more each time. After the half-and-half is added, I season it with garlic, onion, paprika, mustard, salt, and pepper.
Add cheese: Then I add the cheeses and stir constantly over low heat for 10 minutes, or until the cheese is melted.
Transfer: Now add the pasta and shrimp, stirring well, then pour into the prepared casserole dish.
Topping: In a small bowl, I mix the melted butter with the breadcrumbs, parsley, and garlic until combined. Then I sprinkle the mixture evenly over the mac and cheese.
Bake: Bake for 15-25 minutes, or until the top is golden brown.
Serve: I garnish it with fresh, chopped parsley and chives, then serve.
Expert tip
Cooking raw or frozen shrimp
The best way to cook shrimp depends on whether it is frozen or fresh. I prefer to use fresh because it tastes better and doesn’t need to be thawed first. However, if I do use frozen shrimp, thawing them first is crucial because it helps them cook evenly. Cooking frozen shrimp can leave it undercooked in the middle and overcooked on the outside, whether it is being boiled or pan-fried. Either way, it only takes a few minutes.
More tips to consider:
- It is better to undercook rather than overcook the pasta. It will finish cooking in the oven.
- The same goes for the cheese sauce. Everything goes into the oven for 15 more minutes to bake.
- Shrimp only takes a couple of minutes to cook, so don’t overcook it, or it will be rubbery.
- Let the dish rest for 10 minutes before serving so it can settle.
- Don’t use shrimp that are too large because they take longer to cook.
Recipe variations and add-ins:
- Cajun shrimp mac and cheese: a no-brainer. Cajun shrimp mac and cheese is a delicious choice, and it is easy to make with a teaspoon of my Cajun seasoning.
- Make it crack: Adding my homemade ranch seasoning and some crispy bacon bits will make this an addictive mac and cheese dish, so make extra.
- Spicy mac and cheese: Those who love spicy food will enjoy a little bit of red pepper flakes and some chopped poblano peppers.
- Lobster mac and cheese: Instead of shrimp, I sometimes like to use imitation lobster meat for a different flavor. Real lobster would be fine too, but it is more difficult to cook and costs more.
- Add veggies: To make this a more colorful and tasty meal, chop up and add some bell peppers, fire-roasted tomatoes, and shredded carrots.
Serving suggestions:
Although this is pretty filling on its own, I like to serve it with a salad like my creamy tomato salad made with fresh dill, green onions, and garlic. Or I can pair it with a simple vegetable dish, such as oven-roasted asparagus or perfectly seasoned steamed broccoli. Any kind of vegetables will go well with this four-cheese mac and cheese casserole.
It can also be downplayed and served alongside other mains, such as roasted pork loin, bacon-wrapped chicken drumsticks, grilled chicken, or pork tenderloin. It’s impossible to say no to this shrimp mac and cheese, no matter what it is served with. Want something cool and unique for dessert. Try my mint-chocolate-chip avocado ice cream. It is ultra creamy and doesn’t even need an ice cream maker. It only takes 15 minutes and five ingredients!
How to store leftovers:
- Refrigerate: Leftovers can be stored in an airtight container for up to three days in the fridge.
- Freezing: If I want to freeze my leftovers, I put them in a freezer bag, and they can be frozen for several months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: To reheat, I put the leftovers in a casserole dish and bake at 350 degrees F for 15 to 20 minutes. They can also be reheated a little at a time in the microwave for one to two minutes.
Frequently asked questions
It was probably overcooked. When shrimp is overcooked, its proteins tighten and contract, resulting in a rubbery texture. This can happen very quickly because it only takes a few minutes to cook them. It is also important to cool them after cooking to prevent further cooking. If using frozen shrimp, thaw them in the fridge or in cold water before cooking to prevent them from getting overcooked.
Although many people still like traditional elbow macaroni because it can hold cheese sauce, cavatappi is a twisted, hollow pasta that not only holds the cheese sauce but also scoops it up. The ridges on the outside also help it hold onto that sauce better. Pipette pasta or shellbows is another that I really like. They are a cross between elbow macaroni and shells, with a large opening to hold a lot of sauce and a closed end to keep it all in.
It is very important to make sure it is not cooked all the way to al dente. I cook mine for about two minutes less than al dente. This is because it will finish cooking while it is in the oven. If the pasta is cooked all the way to al dente and then baked for the full 15 minutes, it will end up soggy. Also, after it is cooked, rinse it under cold water to stop the cooking.
Remember that the pasta absorbs some of the juices as it bakes, so it should be a little saucy. If you’re getting ready to put it in the oven and think it is too watery, don’t be tempted to add thickener. That extra juiciness is needed for the pasta. Overbaking is another reason for dried-out pasta. I like to err on the side of underbaking mine rather than overbaking. It can always be cooked longer if needed.
More cheesy recipes to try:
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Four Cheese Shrimp Mac and Cheese
Ingredients
- 1 pound pasta elbow or pipe, rotini
Shrimp:
- 1 pound large shrimp peeled and deveined
- 1/4 cup unsalted butter
- 1 medium shallot finely diced
- 6 cloves garlic finely minced
- 1 teaspoon Kosher salt
- ground black pepper
- 1 tablespoon chopped fresh parsley
Four cheese sauce:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups half-and-half
- 1 teaspoon ground mustard
- 1 teaspoon smoked paprika
- 1 teaspoon dried garlic
- 1 teaspoon dried onion
- 1 1/2 teaspoon Kosher salt or to taste
- ground white pepper optional
- 8 oz white cheddar cheese about 2 3/4 cups grated
- 6 oz gruyere cheese about 2 1/4 cups grated
- 6 oz smoked gouda cheese about 2 1/4 cups grated
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
For Panko Topping:
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter melted
- 1/4 teaspoon dried garlic
- 1 tablespoon chopped fresh parsley
Instructions
Cooking the pasta:
- Start by bringing a large pot of salted water up to a boil. Cook the pasta according to package instructions, aiming for al dente, then drain and keep warm.
Preparing the shrimp mixture:
- If using frozen shrimp, thaw them in warm water and pat them dry.
- Preheat a large frying pan over medium heat and add the butter. Once the butter has melted, add the shallot, garlic, a tablespoon of fresh parsley, salt, and ground black pepper. Cook the mixture for about 1 to 2 minutes, just until the garlic is softened.
- Add the shrimp into the butter mixture and cook for about 2 minutes on each side, cooking until no longer translucent.
- Transfer the mixture to a bowl and set aside for later.
Making the four cheese sauce:
- Preheat the oven to 425°F.
- Preheat a deep sauté pan over medium-low heat.
- Add the butter and melt it, then mix in the flour. Whisk the flour and butter together, cooking for 4 to 5 minutes. If the roux begins to brown, remove it from the heat.
- Begin adding the half-and-half in ½-cup increments, whisking vigorously into the sauce until it becomes creamy and smooth. Continue adding the remaining cream slowly while whisking.
- Season the sauce with dried garlic, dried onion, smoked paprika, ground mustard, salt, and white pepper to taste.
- Lower the heat to low and add all the grated cheese into the sauce, stirring it with a spatula. Cook for 8 to 10 minutes, stirring continuously, until the cheese is completely melted and smooth.
- Stir the buttery shrimp mixture into the cheese sauce.
- Add the pasta to the sauce.
- Transfer the mixture to a casserole dish or, if using an oven-safe cast-iron skillet, ensure it is evenly distributed.
Breadcrumb topping:
- Combine the panko breadcrumbs, melted butter, dried garlic, and fresh parsley in a small bowl and toss.
- Sprinkle the breadcrumbs over the shrimp mac and cheese in an even layer. Bring a few shrimps up to the surface.
Baking and serving:
- Bake the shrimp mac and cheese at 425°F for about 15-25 minutes, just until the breadcrumbs are golden brown on top.
- Once the shrimp pasta is baked, I recommend serving it immediately. The sauce will thicken as the dish stands and cools.
- Garnish with fresh parsley or chopped chives.
Notes
Cooking raw or frozen shrimp
The best way to cook shrimp depends on whether it is frozen or fresh. I prefer to use fresh because it tastes better and doesn’t need to be thawed first. However, if I do use frozen shrimp, thawing them first is crucial because it helps them cook evenly. Cooking frozen shrimp can leave it undercooked in the middle and overcooked on the outside, whether it is being boiled or pan-fried. Either way, it only takes a few minutes.More tips to consider:
- It is better to undercook rather than overcook the pasta. It will finish cooking in the oven.
- The same goes for the cheese sauce. Everything goes into the oven for 15 more minutes to bake.
- Shrimp only takes a couple of minutes to cook, so don’t overcook it, or it will be rubbery.
- Let the dish rest for 10 minutes before serving so it can settle.
- Don’t use shrimp that are too large because they take longer to cook.
The blend of four cheeses makes this so incredibly rich and indulgent! Adding the shrimp felt like such a gourmet upgrade to a classic comfort dish.
This is so incredibly good! I actually made it with cocktail shrimp because that’s what I had on hand. Really good, and the little shrimp were nice bite-sized pops.
This is very, very good! I think I’ll be making it with lobster next for a laid-back date night vibe with my GF.
I’ve never had shrimp in mac n cheese until I made this and it was so delicious! I will be making this again definitely!
I have had lobster mac & cheese, but had never made it with shrimp until now! I honestly think I prefer the shrimp and I love the four different cheeses in this recipe!!
This Shrimp Mac and Cheese was so good. Four cheeses were so luxurious!