Baked Shrimp Macaroni and Cheese is a rich, accessible twist on lobster mac and cheese. Three cheeses combine into an ultra-creamy sauce, finished with a golden, buttery panko topping that bakes to crisp perfection.
Shrimp offers a more affordable and everyday-friendly option than lobster while still delivering a luxurious flavor. Pan-seared in butter and garlic, the shrimp are folded through a homemade cheese sauce made from sharp cheddar and creamy gruyère for a balanced, deeply satisfying dish.
This is one of my family’s favorite dishes. The kids argue over leftovers, and it’s easy enough for a weeknight but impressive enough for guests or holiday meals — the kind of recipe that delivers a true “wow” factor.
What is Macaroni and Cheese?
Macaroni and cheese — often called mac ’n’ cheese — is a comfort classic: cooked pasta coated in a cheese sauce, typically cheddar. Variations include baked casseroles, stovetop versions, and boxed mixes. In more traditional preparations the cheese is incorporated into a béchamel to make a Mornay sauce before combining with the pasta, and additional ingredients like breadcrumbs, vegetables, or protein can be added.
How to make Baked Shrimp Macaroni and Cheese
Start by warming butter and olive oil in a large skillet with minced shallot, garlic, and crushed red pepper flakes. Adding the aromatics to the fat before turning on the heat flavors the oil and helps prevent the garlic from burning.
When the garlic begins to turn golden, raise the heat and add the shrimp in a single layer. Sear briefly, flip, then remove the shrimp from the pan while still slightly undercooked; they will finish cooking in the oven.
For the sauce, melt butter in the same pan, whisk in flour and cook for a few minutes to remove the raw flour taste. Gradually whisk in room-temperature whole milk until the mixture is smooth, then simmer until it begins to thicken.
Grate sharp cheddar, gruyère, and Parmesan. Add the cheddar and gruyère to the béchamel in batches off the heat, seasoning with salt, pepper, and a pinch of nutmeg. Whisk until the sauce is silky and fully combined.
Stir the seared shrimp and drained, al dente macaroni into the sauce, then transfer everything to a greased 9×13″ baking dish.
To make the topping, mix panko breadcrumbs with shredded Parmesan, melted butter, and chopped flat-leaf parsley. Scatter evenly over the casserole and bake until the sauce is bubbly and the topping is golden brown and crisp.
Tips for the perfect Baked Shrimp Macaroni and Cheese.
- Slightly undercook the shrimp during searing; they’ll finish in the oven.
- Cook pasta only to al dente in well-salted water since it will continue to soften while baking.
- Cook the flour in the butter long enough to eliminate any raw flavor — don’t rush this step.
- Avoid pre-shredded cheeses; they contain anti-caking agents that affect melt and texture.
- Add cheese off the heat in batches to prevent the sauce from separating and to keep it smooth.
Love shrimp? Try these other recipes.
- Garlic Shrimp with Mango Cucumber Salsa and Coconut Rice
- Coconut Shrimp with Peach Sweet and Spicy Chili Sauce
- Fettuccine Alfredo with Shrimp
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Baked Shrimp Macaroni and Cheese
Ingredients
- 24 ounces shrimp, raw, peeled and deveined (31–35 per lb)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons shallot, minced
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 8 ounces macaroni pasta, cooked to al dente
Sauce
- 3 cups whole milk, room temperature
- 1/4 cup flour
- 3 tablespoons butter
- 6 ounces sharp cheddar, shredded
- 4 ounces gruyère, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg, freshly grated (or powdered)
Breadcrumb Topping
- 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan, shredded
- 2 tablespoons Italian flat-leaf parsley, chopped
- 1 tablespoon butter, melted
Instructions
- Preheat the oven to 375°F (190°C).
- Spray a 9×13″ baking dish with nonstick spray.
- Cook pasta to al dente according to package directions and drain well.
- Add 1 tablespoon butter, 1 tablespoon olive oil, shallot, garlic, and red pepper flakes to a large skillet. Then turn on the heat to medium and cook until the garlic turns golden, about 2 minutes.
- Increase heat to high, add half the shrimp in a single layer, season with salt and pepper, and cook 1–2 minutes. Flip and cook 30 seconds to 1 minute until just opaque. Remove shrimp immediately. Repeat with remaining shrimp, adding more butter or oil if needed.
- Lower heat to medium and melt 3 tablespoons butter in the pan for the sauce.
- Whisk in the flour and cook, stirring constantly, for 2 minutes.
- Slowly whisk in the milk until smooth and well incorporated.
- Cook 1–2 minutes more until the sauce begins to thicken. Remove from heat; it does not need to boil.
- Season with salt, pepper, and nutmeg. Add cheeses in batches off the heat, whisking until melted and smooth.
- Stir in the shrimp with any pan drippings and the cooked macaroni. Pour into the prepared baking dish.
- Combine the breadcrumb topping ingredients and sprinkle evenly over the pasta and sauce.
- Bake about 25–30 minutes until bubbly around the edges and the topping is golden brown.
Notes
Optional: Portion into four gratin dishes (about 2-cup each) and bake 10–15 minutes until bubbly and browned.
Optional: You can use different shrimp sizes, but be sure they are raw. Adjust searing time for smaller or larger shrimp and avoid overcooking to prevent a rubbery texture.
Nutrition values are approximate.
Nutrition
| Carbohydrates: 32 g
| Protein: 36 g
| Fat: 26 g
| Saturated Fat: 14 g
| Cholesterol: 282 mg
| Sodium: 1313 mg