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Home One Pot

Garlic Shrimp Mac and Cheese

By:Nagi
Published:7 Dec '18Updated:24 Jun '20
104 Comments
Recipe v Video v Dozer v

Garlic Shrimp Mac and Cheese is all your food dreams bundled together in one bubbling dish! A silky, cheesy macaroni sauce with plump, juicy garlic shrimp (prawns) AND a crunchy, golden parmesan topping. 

And if that wasn’t enough, this just happens to be made in ONE POT and is on the table in just over 20 minutes. It’s outrageous!

Close up of Garlic Shrimp Mac and Cheese

GARLIC SHRIMP MAC AND CHEESE – A DREAM COMBO!

The last time I wrote that I love Mac and Cheese so much it would be my Last Meal, I received alarmed messages from readers who thought I was on the way out.

I quickly wrote back to assure them that I was only joking, that I was perfectly fine, and no I wasn’t secretly an incarcerated food blogger in the unfortunate position of having to start thinking about my Last Meal. (Yes, I seriously got a message from someone who thought that)

So I’m making no such joke about this Shrimp Mac and Cheese. Just in case! 😂

Over head photo of Garlic Shrimp Mac and Cheese, fresh out of the oven in a white skillet

This is a magical combination. It’s basically a mash up of two firm favourites – Garlic Shrimp (prawns!) and Mac and Cheese. Put these together into one bubbling pot, and you’ve something so incredibly tasty, you may never be able to go back to plain Mac and Cheese again.

That’s a lie. You will – all those times when you don’t have shrimp!

IT’S ALL MADE IN ONE POT!

I make Mac and Cheese two ways:

  • The traditional way – sauce and pasta cooked in separate vessels then combined, like in this Baked Mac and Cheese; and

  • In one pot – see this Stovetop Mac and Cheese. This is for those times when I can live without a crunchy topping or when time is of the essence (it’s a 20 minute recipe)

I prefer making this the one-pot way because this way, the broth gets terrific extra flavour by using the fond left in the pot after searing the shrimp / prawns.

Though the macaroni is cooked in the sauce (the recipe being such that it reduces and thickens to the right consistency by the time the macaroni is just cooked), the shrimp needs to be cooked separately otherwise they would overcook if left in the pot with the pasta.

Stir them back in at the end, top with a crunchy Parmesan breadcrumb topping, then just a few minutes under a cranked up grill/broiler is all you need for a golden crunchy topping!

WHAT IT TASTES LIKE (IT’S CRAZY GOOD!)

It’s really a jacked up version of the classic Mac and Cheese. No normal Mac and Cheese sauce will have the same flavour that this one has which is boosted with shrimp juices AND the golden bits left in the pan after we sear them.

But what I really enjoy about this Garlic Shrimp Mac and Cheese are the contrasting textures. I use 500g / 1 lb of peeled medium / small shrimp in this, so there’s a generous amount dispersed all throughout the dish. So just imagine, with every bite, you get a little savoury crunch from the Parmesan breadcrumb topping, silky cheese sauce with boosted shrimp umami, perfectly cooked macaroni (no mushy mac in my world!) AND the soft, succulent shrimp.

Every bite is just outrageously good.

Full stop, end of story, signing out (make it this weekend! 😜) – Nagi x

THE MAC & CHEESE COLLECTION

  • Shrimp Mac and Cheese (Prawns) – this recipe
  • Baked Mac and Cheese – huge reader favourite!

  • Chili Mac

  • Stovetop Mac and Cheese – one pot, 20 minutes

  • Chicken and Broccoli Mac & Cheese

 

Garlic Shrimp Mac and Cheese being served

SHRIMP VS PRAWNS

Deliberate decision to use “Shrimp” in the recipe title today instead of “Prawns / Shrimp” which is how I’d ordinarily phrase it, trying to bridge the language gap between the States and Down Under here in Australia 🇦🇺.

In a nod of respect given Mac and Cheese is one of America’s most beloved dishes, I’ve stuck with just “shrimp” in this one.

As for coriander vs cilantro – I will never compromise! 😂

PS If you’re wondering about the difference between shrimp and prawns are, in a nutshell – there is no difference for cooking purposes. Same in taste, texture, size and even colour. It would take an expert to tell the difference in a blind taste! But there are technical differences. Do you know what they are? 🙂

Answer! Both have 5 pairs of legs, but of these, shrimp have 2 claws whereas prawns have 3. There’s also slight differences in body shapes between some varieties.

 

Garlic Shrimp Mac and Cheese in a black bowl, ready to be eaten

GARLIC SHRIMP MAC AND CHEESE RECIPE
WATCH HOW TO MAKE IT

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Close up of Garlic Shrimp Mac and Cheese

Garlic Shrimp Mac and Cheese (Prawns)

Author: Nagi
Prep: 7 mins
Cook: 15 mins
Total: 22 mins
Side Dish
5 from 24 votes
Servings6 - 8 people
Tap or hover to scale
Print
  • 820
Recipe video above. Plump, juicy garlicky shrimp WITH a silky creamy, cheesy macaroni AND a crunchy parmesan topping?? Be still my beating heart. BONUS: It's all made in ONE POT!

Ingredients

  • 500 g / 1 lb peeled shrimp/prawns (Note 1)
  • 3 garlic cloves , finely chopped
  • 1 tbsp olive oil
  • 50 g / 3.5 tbsp unsalted butter , divided
  • 3 tbsp / 30g flour , plain / all purpose
  • 2 cups / 500ml milk , preferably warmed (Note 2)
  • 2.5 cups hot tap water
  • 250 g / 8 oz elbow macaroni , uncooked (2.5 cups)
  • 1.5 cups (150g) cheese (Cheddar, gruyere, or other), freshly grated (Note 3)
  • 3/4 cup (75g) mozzarella cheese , freshly grated (Note 3)

Seasonings:

  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp garlic powder
  • 1/2 tsp mustard powder

Parmesan Breadcrumb Topping:

  • 1/3 cup panko breadcrumbs
  • 1/4 cup grated parmesan
  • 1 tbsp olive oil

Instructions

  • Preheat broiler/grill on high.
  • Mix together Breadcrumb Topping.
  • Heat oil and melt 1 tbsp butter in a large, deep skillet or heatproof pot on the stove over high heat.
  • Add shrimp, sprinkle with pepper, then cook for 1 minute. Add garlic and cook for another minute until the shrimp has changed colour but not fully cooked.
  • Transfer to bowl. Turn heat down to medium.
  • Melt remaining butter. Add flour and cook for 1 minute.
  • Pour milk in slowly, stirring as you go. Once incorporated and lump free (use whisk if needed), stir in Seasonings, then water.
  • Once the liquid is hot, add macaroni. Cook for 8 minutes, stirring regularly, until macaroni is almost cooked through, then take it off the stove.
  • Add cheeses and stir through, then add shrimp. Taste for salt - tweak if needed. It should be saucy (see video) - it gets absorbed. Should still be saucy at this stage - sauce gets absorbed/thickens more in next step.
  • Sprinkle over breadcrumbs, then place under the hot grill for just 2 - 3 minutes until the top is golden.
  • Sprinkle with parsley if desired and served immediately!

Recipe Notes:

1. Prawns/shrimp: I use frozen for convenience. Thaw completely and pat off excess water with paper towels before using.
2. Milk: full fat preferred but low fat is ok
3. Cheese: FRESHLY GRATED is essential for silky cheese sauce. Pre-grated packet cheese contains anti-caking agents which can cause the sauce to go powdery.
Both cheeses can be swapped out for your choice of melting cheese, this is the combination I favour. I usually use cheddar or gruyere for flavour. And mozzarella for cheesiness and richness but with a less intense flavour. In the video, the orange cheese is Red Leicester which is a UK sharp cheddar. 
4. Make ahead / storage: Best to make this using my Baked Mac and Cheese recipe which is more suited to making ahead (directions in note 4). Amend recipe as follows - Follow Note 4 Make Ahead directions in the Baked Mac and Cheese recipe. Toss shrimp/prawns with olive oil, pepper and garlic. Mix sauce, pasta and shrimp, pour into baking dish, proceed with recipe.
5. Nutrition per serving.
Nutrition Facts
Garlic Shrimp Mac and Cheese (Prawns)
Amount Per Serving
Calories 558 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 13g81%
Cholesterol 168mg56%
Sodium 1176mg51%
Potassium 376mg11%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 6g7%
Protein 32g64%
Vitamin A 940IU19%
Vitamin C 0.5mg1%
Calcium 493mg49%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Information:

Calories: 558cal (28%)Carbohydrates: 44g (15%)Protein: 32g (64%)Fat: 27g (42%)Saturated Fat: 13g (81%)Cholesterol: 168mg (56%)Sodium: 1176mg (51%)Potassium: 376mg (11%)Fiber: 1g (4%)Sugar: 6g (7%)Vitamin A: 940IU (19%)Vitamin C: 0.5mg (1%)Calcium: 493mg (49%)Iron: 1.5mg (8%)
Keywords: Prawn Pasta Bake, Shrimp Mac and Cheese
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

LIFE OF DOZER

The sight of a fur ball lazily drifting across the floor is a daily occurrence around here. So I spent my morning coffee break trying to teach him to pick up his own mess.

He seriously almost fell asleep, mesmerised by the fur ball as the breeze floated it across the floor. But no attempt was made to pick it up.

#FailedAgain #DozerOrMe?

Dozer the golden retriever watching a fur ball drift past his nose

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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104 Comments

  1. kat says

    March 23, 2022 at 2:17 pm

    nagi!!!!1!!!111!!!111!!! what are you doing to me !??1 The food is SUPERB . looking fabulous queen! u go girllll POOP OFF MS MDM NAGI

    Reply
    • kat says

      March 23, 2022 at 2:19 pm

      yes nagi

      Reply
  2. Ann Marie says

    March 3, 2022 at 12:34 am

    Hey Nagi love all your recipes! If I cook the pasta separately in the shrimp Mac and cheese recipe would I just omit the water ? Then continue with the cheese sauce?

    Reply
    • Nagi says

      March 3, 2022 at 3:39 pm

      Just follow the make ahead recipes in Note 4 on my baked mac and cheese recipe, Ann Marie, and then continue on with the sauce! N x

      Reply
  3. Staci says

    November 20, 2021 at 3:19 am

    Replaced water with chicken broth and used salted butter. It was sooooo rich and delicious! I’ll be making this for the fourth time tomorrow for Friendsgiving! Thanks for such an amazing recipe!

    Reply
  4. Erika says

    September 9, 2021 at 7:43 am

    5 stars
    Straightforward to make and so good!

    Reply
  5. Tanya says

    July 3, 2021 at 9:57 pm

    Hello can I replace the shrimp with lobster?

    Reply
    • Karen Lorbecki says

      September 28, 2021 at 3:07 pm

      no

      Reply
    • Ann says

      May 24, 2022 at 5:28 pm

      I really don’t see why you couldn’t although you might have to cook lobster separate or steam then chop into bite-sized pieces, maybe sauté in butter then add?? That’s what I plan to do anyway!!!

      Reply
  6. Sumur Williams says

    June 28, 2021 at 6:22 am

    5 stars
    this was delicious

    Reply
  7. Sanjana Vinod says

    May 30, 2021 at 6:58 pm

    Hi Nagi, is mustard powder needed for this recipe or can we make this without the mustard powder ?

    Reply
    • Nagi says

      May 31, 2021 at 11:49 am

      You can make it without Sanjana if you prefer! N x

      Reply
  8. Adam Garcia says

    May 14, 2021 at 5:48 pm

    5 stars
    This was great! Ran short of butter so I subbed some cream cheese. Restaurant quality!

    Reply
  9. Krishna Patel says

    April 16, 2021 at 4:39 am

    5 stars
    Absolutely delicious!!!! I was worried about making this due to time restraints, but I managed to wash up after the very little prep, and it tasted divine!!! Definitely going to have to make it more often! Your recipes are amazing!!!

    Reply
  10. Chantalle says

    January 21, 2021 at 10:25 am

    Hi Nagi, can I make this dish with other pasta like rigatoni? And can I swap the mustard powder for normal mustard?

    Reply
  11. Theresa Magann says

    January 17, 2021 at 9:36 am

    Your recipes look great. Trying mac cheese and shrimp tonight

    Reply
  12. Brittney says

    December 18, 2020 at 7:20 am

    5 stars
    Made this for Thanksgiving and it came out SO GOOD I’m making it again for Christmas. Thank you!!

    Reply
  13. M Braden says

    December 7, 2020 at 3:47 pm

    5 stars
    This was soooooo good followed the recipe exactly just doubled it. Everyone loved it.

    Reply
  14. Mary Ann F says

    December 5, 2020 at 11:31 am

    5 stars
    Made this and followed recipe. I doubled the recipe and was almost completely gone! This recipe is a keeper. Will certainly make again

    Reply
  15. C says

    October 1, 2020 at 9:56 am

    5 stars
    Nagi!!! What are you doing to me!?!?! All these amazing recipes……. I can’t stop cooking… and eating!!!! Probably gained 15 pounds since the pandemic started!

    Love this one and loved all the recipes I have tried so far! Thank you, I have learned so much following your recipes!

    Reply
  16. Adele Berndt says

    August 27, 2020 at 3:44 am

    5 stars
    Really awesome. I only make for 2 people and the calculator gives 82g of pasta. Other pasta recipes give 160g for 2 (e.g mushroom pasta). I am confused about the difference in quantities of pasta for 2. What could be a reason?

    Reply
    • Nagi says

      August 27, 2020 at 3:03 pm

      Hi Adele, I’m not sure where you’re reading that but generally 50g-60g of dried pasta per person is a standard serving. Anything more is quite large, then adding on top all the cheese and shrimp here you have a carb monsters dream – so by all means, if you’re big eaters you can always up the servings here! N x

      Reply
  17. barry wiseman says

    May 6, 2020 at 6:17 pm

    Hi Nagi luv your recipes my cooking bible ,Ive sent you reciped to many family n friends. My wife is a cealiac, so a few recipes we cant use,, do you have a GF version of prawn ,mac n chees ?

    Reply
    • Nagi says

      May 6, 2020 at 8:35 pm

      Hi Barry, you could possibly swap out the pasta for GF pasta, 1.5 tbls of cornflour and GF breadcrumbs. I haven’t tried it but would love to know if it works! N x

      Reply
      • Laura says

        March 28, 2022 at 1:00 pm

        Why yes, it works! We used GF pasta (HEB, rice and corn). I cooked them in advance, al dente. I made everything else the same but only added about 1c of water and cooked the white sauce before I added the cooked noodles.

        I used 3T of cornstarch instead of flour and used gluten free panko.

        It was great.

        Reply
  18. Selma Massella says

    April 28, 2020 at 4:47 am

    Hi do I cook the pasta separately or does it cook in the sauce?

    Reply
    • Nagi says

      April 28, 2020 at 8:11 pm

      Hi Selma, uncooked pasta is used here as listed in the ingredients, it will cook in the sauce. You’ll see this in the recipe video 🙂 Enjoy. N x

      Reply
  19. Mike says

    April 6, 2020 at 10:58 am

    This recipe is amazing! One question though: if I was making the pasta separately, would I still use as much water? How would you adjust the recipe?

    Reply
  20. Linda says

    March 28, 2020 at 9:01 am

    5 stars
    I completely forgot about the shrimp 😣!!! But the recipe is fantastic!! Thank you 🙂

    Reply
    • Nagi says

      March 28, 2020 at 5:07 pm

      You’re so welcome Linda, and don’t worry about the shrimp – you’ll just have to make it again! 😉

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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