Creole Shrimp Mac and Cheese recipe

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Ingredients

1 (8 ounce) box elbow macaroni
4 tablespoons unsalted butter, divided
12 ounces uncooked medium shrimp, peeled and deveined
2 teaspoons Creole seasoning (such as Tony Chachere's®)
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups half-and-half
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
1 tablespoon Creole mustard

Nutrition Info

803.7 calories
carbohydrate: 52.7 g
cholesterol: 264.5 mg
fat: 47.4 g
fiber: 2.3 g
protein: 41 g
saturatedFat: 29 g
servingSize: -
sodium: 853.9 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

  2. While macaroni is cooking, melt 1 tablespoon butter in a large skillet over medium heat. Add shrimp, sprinkle with Creole seasoning. Cook, stirring continually, for 4 minutes. Add garlic and cook until shrimp is pink, about 2 minutes. Turn off heat.

  3. Drain macaroni and rinse under cold water to stop the cooking, set aside. Return the pasta pot to the stove and melt remaining 3 tablespoons butter over medium heat. Add flour and whisk until dissolved, about 2 minutes. Add half-and-half, heat for 3 minutes.

  4. Whisk in cheeses until melted, about 5 minutes. Add mustard, cook for 2 minutes. Turn off heat.

  5. Add reserved macaroni and shrimp. Stir until heated through. Serve immediately.

Recipe Yield

4 servings

Recipe Note

Think outside the blue box and make a grown-up version of mac and cheese instead. Garnish with chopped parsley if desired.

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