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garlic butter shrimp mac and cheese

Best Garlic Butter Shrimp Mac and Cheese

Delicious Best Garlic Butter Shrimp Mac and Cheese recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 42 minutes
Servings: 4 servings
Calories: 2700
Ingredients Method

Ingredients
  

For the shrimp
  • 1 lb shrimp (peeled and deveined)
  • 4 garlic cloves (freshly minced for best flavor)
  • 1 tbsp olive oil
  • 1.5 tbsp butter
  • 1/2 tsp pepper
  • 1/2 tsp lemon zest
For the mac and cheese
  • 3 tbsp butter (I like Kerrygold unsalted butter for this)
  • 3 tbsp flour (I always use King Arthur all-purpose flour)
  • 2 1/4 cups milk
  • 2 1/2 cups water
  • 8 oz macaroni (uncooked elbow variety)
  • 1.5 cups cheddar (sharp variety gives better texture and moisture)
  • 3/4 cup mozzarella
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp mustard powder
  • 1/4 tsp smoked paprika
For the topping
  • 1/2 cup breadcrumbs
  • 1/3 cup parmesan

Method
 

  1. Mince the garlic cloves finely and zest the lemon, setting both aside. In a small bowl, combine the breadcrumbs and parmesan, then drizzle with a splash of olive oil and mix until the breadcrumbs are evenly moistened and clumpy—this helps them brown beautifully under the broiler. Pat the shrimp dry with paper towels; this ensures they'll sear properly and cook evenly. Position your oven rack about 6 inches from the broiler and set it to high.
  2. Heat the olive oil and 1 tablespoon of butter in a large pot over high heat until the butter foams. Add the shrimp and pepper, cooking for about 1 minute until the shrimp just begins to turn pink on the bottom—don't overcook at this stage. Add the minced garlic and cook for another minute, stirring constantly to release its aroma and avoid burning. Transfer the shrimp to a clean bowl and set aside; I like to leave any flavorful browned bits in the pot as they'll add depth to the sauce.
  3. Reduce the heat to medium and add the remaining 3 tablespoons of butter to the same pot, allowing it to melt completely. Sprinkle the flour over the melted butter and whisk constantly for about 1 minute to create a roux, which will thicken your sauce and add a subtle toasted flavor. Gradually pour in the milk while whisking to prevent lumps from forming, then add the water, salt, garlic powder, mustard powder, and smoked paprika. Whisk until smooth and the sauce begins to thicken, which should take 2-3 minutes—this creates a silky, well-seasoned base for the mac and cheese.
  4. Add the uncooked elbow macaroni directly into the cheese sauce and stir well to distribute the pasta evenly. Bring the mixture to a gentle boil, then reduce heat to medium-low and cook for about 8 minutes, stirring occasionally. The pasta will absorb the liquid and cook directly in the sauce, which means you're building flavor at the same time you're cooking the pasta—much more efficient than cooking them separately.
  5. Remove the pot from heat and stir in the sharp cheddar and mozzarella, mixing until both cheeses are fully melted and the sauce is smooth and creamy. Fold in the cooked shrimp from Step 2 along with the lemon zest, which will brighten all the rich flavors. The residual heat will gently finish cooking the shrimp and meld everything together beautifully.
  6. Pour the mac and cheese mixture into a 9x13 inch baking dish or similar size, spreading it into an even layer. Top with the breadcrumb and parmesan mixture from Step 1, distributing it evenly across the surface. Place under the preheated broiler for 2-3 minutes, watching carefully, until the breadcrumbs turn golden brown—you want them crispy and fragrant, not burned. Remove from the oven and serve immediately while everything is hot and the breadcrumb topping is still crunchy.