Cajun Shrimp Macaroni and Cheese takes comfort food to the gourmet level!
Cream cheese lends its magic to this dreamy sauce, studded with cubes of cheddar cheese. The result? Melted Cheddar pockets of gooey goodness. Could it get any better? Yes! Adding sauteed Cajun seasoned shrimp transforms this satisfying side dish into a delicious main course. This is a dish that’s familiar enough to be family-friendly, yet decadent enough to impress your gourmet friends.
Cajun Shrimp Mac and Cheese
A Recipe Mash-up
While I was perusing recipes for inspiration, I landed on this Cajun Shrimp and Crab Mac and Cheese recipe. I loved the idea of combining spicy shrimp and creamy mac & cheese but wanted to simplify the recipe.
That led me to my tried and true Home-Style Macaroni & Cheese recipe in the Land O Lakes Treasury of Country Recipes cookbook. By adding Cajun sauteed shrimp to this recipe, I captured the flavors with less effort and ingredients.
This recipe also adds the yummy breadcrumb topping which you can omit if you want to simplify even further. But if go to the effort of making homemade mac & cheese, go one step further and include the breadcrumbs. They’re delish!
Cajun Seasoning
Here’s a link for making your own Cajun seasoning if you have the spices on hand or can’t find a Cajun blend at the grocery store.
Note – this Cajun mix doesn’t include salt, so you’ll want to add some when you are seasoning the shrimp. If you purchase a Cajun mix that includes salt, adjust accordingly.
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Cajun Shrimp Mac and Cheese
Ingredients
Cajun Shrimp
- 1 lb large shrimp, thawed, peeled & deveined
- 1 tbsp olive oil, plus more for sauteing
- 1 tbsp cajun seasoning mix see link in post for making your own
- kosher salt, to taste
Cheese Sauce
- 1/4 c. butter
- 3 tbsp flour
- 2 c. milk (I recommend whole milk)
- 8 oz. cream cheese, softened & cut into pieces
- 2 tsp. country-style Dijon Mustard (or 1 tsp. ea. Dijon and whole grain mustard)
- 1/2 tsp. kosher salt
- 1/2 tsp. pepper
Breadcrumb Topping
- 1 c. fresh bread crumbs
- 2 tbsp. butter, melted
- 2 tbsp. chopped fresh parsley
Macaroni & Cheese
- 7 oz. uncooked elbow macaroni (slightly less than half of a 1 lb. box)
- 2 c. Cheddar cheese (8 oz.), cut into 1/2" cubes
Instructions
- Preheat oven to 400 degrees. Start boiling water for pasta
Cajun Shrimp
- Pat shrimp dry. Place shrimp in a bowl and toss with 1 tbsp olive oil. Sprinkle with cajun seasoning and kosher salt, to taste (if your seasoning mix doesn't include salt.) Toss to coat.
- Spray a large nonstick skillet with cooking spray or coat with olive oil. Cook shrimp on both sides over medium heat for a total of 5 to 6 minutes, or until pink (it finishes cooking in the oven.) Set shrimp aside.
Cheese Sauce
- Melt 1/4 c. butter in a medium-size saucepan over medium heat. Stir in flour, and cook, stirring occasionally until smooth (1 min.) Stir in milk, cream cheese, salt, pepper, and mustard. Continue cooking, stirring with a whisk for 4-5 minutes until sauce is thickened, smooth, and creamy.
Breadcrumb Topping
- Combine breadcrumbs, melted butter, and parsley in a bowl, tossing to combine.
Macaroni & Cheese
- While sauce is cooking, boil macaroni in a large pot according to package directions. Drain macaroni well. Combine macaroni, cheese sauce, cubed cheddar, and shrimp in the pasta pot. Pour mac & cheese into 2-quart casserole. Top with breadcrumb topping and bake for 20 minutes. Let rest for 5 minutes before serving. Enjoy!
Yum! Had to adapt a bit but really good. Perfect for below zero weather!
So glad you liked it! That is a yummy recipe. I’ll have to cook up another pan again soon.
