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A cheesy baked shrimp mac and cheese casserole, hot and bubbling from the oven

Classic Baked Shrimp Mac and Cheese Casserole

Indulge in this comforting Classic Baked Shrimp Mac and Cheese Casserole. It's a delicious blend of perfectly cooked macaroni, tender shrimp, and a rich, creamy cheese sauce, all topped with a golden, crispy panko breadcrumb crust.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 people
Calories 650 kcal

Equipment

  • 9x13-inch baking dish
  • Large pot
  • Large saucepan or Dutch oven
  • Whisk
  • Separate pan
  • Small bowl

Ingredients
  

Mac and Cheese

  • 12 oz (about 3 cups) Elbow macaroni
  • 1 lb (about 20-25 pieces) Large shrimp, peeled & deveined, thawed
  • 4 Tbsp Unsalted butter
  • 3 Tbsp All-purpose flour
  • 2 cups Whole milk
  • ½ cup Heavy cream
  • 2 cups Sharp cheddar cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 2 cloves Garlic, minced
  • 1 tsp Dijon mustard
  • ½ tsp Smoked paprika
  • Salt & black pepper to taste
  • ¾ cup Panko breadcrumbs
  • 2 Tbsp Fresh parsley, chopped
  • 1 tsp Lemon zest

Instructions
 

Preparation

  • Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Cook the Pasta

  • Bring a large pot of salted water to a boil, then add elbow macaroni and cook for 1-2 minutes less than package instructions (about 7 minutes); drain and set aside.

Make the Cheese Sauce

  • Melt butter in a large saucepan over medium heat, add minced garlic and cook for 1 minute until fragrant, then whisk in flour and cook for 1-2 minutes to create a roux.
  • Gradually whisk in whole milk and heavy cream until smooth, then continue whisking for 5-7 minutes until the sauce thickens.
  • Reduce heat to low, stir in cheddar cheese, Parmesan, Dijon mustard, and smoked paprika until cheeses are melted and sauce is smooth, then season with salt and pepper.

Prepare the Shrimp

  • Pat thawed shrimp dry, season lightly with salt and pepper, then melt 1 tablespoon of butter in a separate pan over medium-high heat.
  • Add shrimp to the pan and cook for 2-3 minutes per side, or until pink and opaque; remove from heat.

Combine and Bake

  • Add drained macaroni and cooked shrimp to the cheese sauce, stir gently to combine, and pour the mixture into the prepared baking dish.
  • In a small bowl, combine panko breadcrumbs, remaining 1 tablespoon of melted butter, and chopped fresh parsley; sprinkle evenly over the macaroni and cheese.
  • Bake for 20-25 minutes until bubbly and golden brown, optionally broiling for the last 1-2 minutes for extra crispiness.

Garnish and Serve

  • Let the casserole rest for 5-10 minutes, then garnish with lemon zest and extra fresh parsley if desired, and serve hot.

Notes

Do not overcook the shrimp in the separate pan, as they will continue to cook slightly in the oven. For a richer flavor, use good quality sharp cheddar cheese. If you don't have heavy cream, you can use more whole milk, but the sauce might be slightly less rich.