Ingredients
1 lb (450 g) elbow macaroni
1 lb (450 g) large shrimp, peeled and deveined
2 tbsp butter
1 tbsp olive oil
3 cloves garlic, minced
2 tbsp all-purpose flour
2 cups milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
1 tsp paprika
½ tsp garlic powder
Salt and black pepper to taste
2 tbsp fresh parsley, chopped
Instructions
Cook the pasta
Boil macaroni according to package directions until al dente.
Drain and set aside.
Cook the shrimp
Heat olive oil and 1 tablespoon butter in a skillet.
Season shrimp with paprika, salt, and pepper.
Cook for 2–3 minutes per side until pink.
Remove and set aside.
Make the cheese sauce
In the same skillet, melt remaining butter.
Add garlic and cook for 30 seconds.
Stir in flour and cook for 1 minute.
Slowly whisk in milk and cream until smooth.
Simmer for 3–4 minutes until slightly thickened.
Add cheddar, mozzarella, and half of the Parmesan.
Stir until melted and creamy.
Combine
Add cooked macaroni and shrimp to the cheese sauce.
Mix well.
Bake
Transfer to a greased baking dish.
Top with remaining Parmesan and extra mozzarella.
Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.
Serve
Garnish with chopped parsley and serve hot.
Servings
6–8 servings
🦐🧀 Rich, creamy, cheesy, and loaded with juicy shrimp—perfect for a comforting family dinner!
