Recipe of Super Quick Homemade Shrimp macaroni and cheese
Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Simple Way to Make Quick Shrimp macaroni and cheese. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Shrimp macaroni and cheese, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shrimp macaroni and cheese delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must first prepare a few components. You can cook Shrimp macaroni and cheese using 19 ingredients and 7 steps. Here is how you can achieve it.
Ingredients and spices that need to be Prepare to make Shrimp macaroni and cheese:
- 1 lb uncooked shrimp, peeled and deveined
- 1 tablespoon butter
- 1 tablespoon olive oil
- Macaroni and cheese
- 1 lb cellentani pasta
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 tablespoon cornstarch
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon parsley flakes
- 1/2 teaspoon salt
- 2 cups grated extra sharp cheddar cheese
- 2 cups grated Monterrey jack cheese
- Topping
- 1/4 cup grated Parmesan cheese
- 3/4 cup Panko breadcrumbs
- 3 tablespoons melted butter
Instructions to make Shrimp macaroni and cheese
- Cook pasta according to package directions, strain, rinse in cold water, and set aside.
- Melt 1 tablespoon butter with 1 tablespoon olive oil in a large (oven proof) iron skillet on medium-high heat. Add shrimp in an even layer and cook 2-3 minutes, flip over, and continue to cook 2-3 minutes or until cooked through. Remove shrimp to a cutting board. When cool enough to handle, cut into halves. Set aside.
- While shrimp are cooking, preheat oven to 350.
- Keep the drippings in the skillet and melt 4 tablespoons butter over medium heat, then whisk in the flour. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in milk. Whisk in cornstarch and remaining seasoning.
- Simmer, whisking constantly until thickened (but not overly thick). Whisk in cheddar, then Monterrey jack. Add shrimp and pasta and stir until evenly coated.
- Spread pasta into an even layer and top with Parmesan. Whisk Panko with melted butter and evenly sprinkle on top. Bake 15-20 minutes or until hot and bubbly. Turn oven to broil to toast Panko for 3-5 minutes, watching closely so it doesn’t burn.
- Let stand 5 minutes before serving.
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