Shrimp Mac and Cheese turns a childhood classic into a rich, restaurant-style dish both kids and adults will enjoy. Elegant enough for a special meal, simple enough for a weeknight.
Macaroni and cheese has been a near-constant favorite in our home for years. We make it regularly — not the packaged microwave kind, but a real, from-scratch version with creamy cheese and good texture. It doesn’t take much longer to prepare and the results are leaps and bounds better.
This recipe is our special-occasion version, elevated with lobster-like rock shrimp that add a luxurious seafood note without a complicated technique.
To keep things quick, I often cook the shrimp with the pasta in the same pot, adding the shrimp during the last few minutes of pasta cooking. You can also sear or broil the shrimp separately if you prefer a different texture.
The finished dish is rich, velvety, and comforting — a gourmet mac and cheese that still feels like home.
Clean-Eating Swaps for Gourmet Mac and Cheese
Because mac and cheese is a staple here, I make a few simple ingredient swaps to keep it aligned with a cleaner-eating approach. One easy change is using a high-fiber or whole-grain pasta instead of refined white pasta. I keep boxes of whole-wheat or high-fiber small shells in the pantry so I can make this quickly.
For the sauce I use whole wheat pastry flour for the roux and choose whole milk and real butter, along with freshly shredded cheeses (no pre-shredded shortcuts). These choices still deliver a decadent, grown-up mac and cheese that fits into a balanced eating plan when enjoyed occasionally.
It may not be a low-calorie dish, but it’s one of the most satisfying meals we make — and I’d pick this over a sugary dessert any day.
How to Make Shrimp Mac and Cheese
The method follows a classic mac-and-cheese technique: make a roux, add milk and seasonings, cook until the sauce thickens, then stir in sharp cheddar and Parmesan until they melt. Toss the finished cheese sauce with cooked pasta and shrimp until everything is evenly coated and creamy.
I use rock shrimp when available; it has a sweet, lobster-like flavor and a slightly firm texture. Any medium shrimp will work well here. When cooking shrimp, remember it cooks quickly — a few minutes are usually enough. You can boil it with the pasta, sauté it briefly on the stovetop, or broil it for a bit of color.
Cooking the pasta and shrimp together saves time and reduces dishes, but feel free to prepare them separately if you prefer. The flavors are flexible: add a pinch of cayenne for heat, a squeeze of lemon for brightness, or chopped herbs for freshness.
Serve on a special plate and enjoy every spoonful with family or friends.
We’d love to see how your version turns out — please rate the recipe and tag @DinnerMom on social media if you share a photo.
📋 Recipe
Shrimp Mac and Cheese Recipe
Print
Pin
Rate
Ingredients
- 1 pound pasta whole wheat, elbows or small shells
- 1 pound shrimp we used rock shrimp; peeled, deveined and tail off
- 3 Tablespoons butter
- 3 Tablespoons flour whole wheat pastry flour
- 3 cups whole milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon dry mustard
- 1 ½ cups sharp cheddar cheese shredded
- ½ cup Parmesan cheese shredded
Instructions
-
Cook pasta according to package directions, adding about 1 cup of additional water and adding the shrimp to the pot during the last 3 minutes of cooking.
-
Drain the pasta and shrimp and set aside.
-
In a large pot, melt butter over medium heat and whisk in the flour. Cook for about one minute to form a roux.
-
Add milk, salt, white pepper and dry mustard and stir to combine.
-
Raise heat to medium-high and continue whisking until the mixture just begins to bubble and the sauce thickens. Remove from heat.
-
Add cheeses to the pot and stir until melted.
-
Add pasta and shrimp and stir to thoroughly coat with cheese sauce.
-
Enjoy.
Nutrition
Nutritional and Food Safety Disclaimer