Ingredients

500 g / 1 lb peeled shrimp/prawns

3 garlic cloves, finely chopped

1 tbsp olive oil

50 g / 3.5 tbsp unsalted butter, divided

3 tbsp / 30 g plain/all-purpose flour

2 cups / 500 ml milk, preferably warmed

2.5 cups hot tap water

250 g / 8 oz elbow macaroni, uncooked (about 2.5 cups)

1.5 cups (150 g) cheese (Cheddar, gruyere, or other), freshly grated

3/4 cup (75 g) mozzarella cheese, freshly grated

3/4 tsp salt

1/4 tsp pepper

1 tsp garlic powder

1/2 tsp mustard powder

1/3 cup panko breadcrumbs

1/4 cup grated Parmesan

1 tbsp olive oil

Instructions

Step 1: Preheat your broiler or grill to high and prepare the breadcrumb topping by mixing the panko breadcrumbs, grated Parmesan, and olive oil in a small bowl. Set aside.

Step 2: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large, deep skillet or heatproof pot over high heat. Add the peeled shrimp, sprinkle with pepper, and cook for 1 minute.

Step 3: Add the finely chopped garlic and cook for another minute until the shrimp turn pink but are not fully cooked. Remove the shrimp to a bowl and reduce heat to medium.

Step 4: Melt the remaining butter in the same pot. Stir in the flour and cook for 1 minute to form a roux.

Step 5: Slowly pour in the warmed milk while stirring continuously to avoid lumps. Once smooth, stir in the salt, garlic powder, mustard powder, and then add the hot water.

Step 6: When the liquid is hot, add the uncooked macaroni. Cook for about 8 minutes, stirring regularly, until the pasta is nearly tender. Remove from heat.

Step 7: Stir in the grated cheeses until melted and smooth. Fold the cooked shrimp back into the sauce and taste for seasoning, adjusting salt if necessary. The sauce should be saucy as it will thicken more with the next step.

Step 8: Sprinkle the breadcrumb topping evenly over the mac and cheese. Place the skillet under the hot grill for 2 to 3 minutes until the topping is golden and crisp.

Step 9: Optionally, garnish with fresh parsley and serve immediately for best flavor and texture.

Tips & Variations

Use a mix of cheeses like Cheddar and Gruyere for a deeper flavor profile and creaminess.

To avoid overcooking shrimp, add them at the end and cook just until pink.

Try substituting panko with regular breadcrumbs or crushed crackers for the topping.

If you prefer a spicier dish, add a pinch of cayenne pepper or chili flakes with the seasonings.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Make sure to thaw and drain them thoroughly before cooking to avoid excess moisture in the dish.

What type of cheese works best in mac and cheese?

Cheddar is classic for its sharp flavor, while Gruyere adds creaminess and depth. Mozzarella helps with meltiness. Combining these cheeses balances flavor and texture beautifully.