How can we go wrong with a Shrimp Mac & Cheese? It’s easy, quick and delicious! This recipe calls for shrimp but feel free to substitute with your protein of choice.
This is perfect for a quick fix on lunch or dinner. It’s a really rich dish that’s packed with flavour.
Another simple recipe to keep in your repertoire. Enjoy!
Ingredients
Béchamel Sauce
- ¾ cup Butter
- ½ cup Cuisine All- purpose Flour
- 3 cups Cuisine Full cream milk
- 1 Bayleaf
- Salt- to taste
- Black pepper to taste
Mac & Cheese
- 1 small onion small diced
- 1 small carrot small diced
- 1 small sweet pepper small diced
- 3 cloves garlic minced
- 2 Fresh parsley leaves finely chopped
- 2 Sprigs fresh thyme
- 1 pack Cuisine Elbow pasta
- ½ tsp Paprika
- ½ cup Mozzarella cheese shredded
- ½ cup Parmesan cheese shredded
- Salt- to taste
- Black pepper- to taste
Garlic Butter Shrimp
- 4 tbsp Butter
- 4 Cloves garlic minced
- 1 pack Cuisine Large shrimp
- 2 Fresh parsley leaves
- Salt to taste
- Black pepper to taste
Instructions
- Preboil the pasta just until al dente. Note: (This simply means firm to the bite and also the pack has instructions to the back.)
- Make Béchamel by firstly making the roux. On a medium heat melt the butter and then whisk in the flour until smooth. All the milk, bay leaf, salt and black pepper.
- Place another pan onto medium heat and sauté all the vegetables allowing the vegetables to really sweat and break down. Note: (Allowing vegetables to sauté brings out the flavour so it builds body to the dish.
- Add pre-boiled pasta, add salt, black pepper and paprika and mix well.
- Include Béchamel sauce, cheeses and mix making sure everything has been fully coated in the sauce.
- In another pan melt butter, sauté garlic and parsley and allow to cook to 1 minute then add shrimp and cook for 5 minutes Note: (The shrimp will turn pink in colour when it is finished.)
- Enjoy with Mac and cheese!
Video
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