Shrimp & Broccoli Mac N Cheese
Updated: Sep 25
Luscious creamy cheesy mac and cheese elevated to the next level with crisp broccoli and tender and juicy jumbo shrimp. This dish is great as a side dish and it can fill your tummy as the main course or transition to a cozy romantic dinner for two. Your veggie, starch and protein all in one and soothing to the soul.
I don't know anyone that doesn't love a good mac n cheese but elevate that dish to the next level by adding plumb juicy shrimp and tender but crisp broccoli will have those flavors jumping around and dancing on your palette.
I have this on going battle with a really great friend of mines about the egg made mac n cheese and the bechamel cheese sauce mac n cheese. I must agree for this dish only I would prefer the bechamel cheese sauce creamy mac n cheese. For the record my mom's recipe for ooey gooey mac n cheese with the EGG is the best in my book hands down.
If you are a Broccoli lover check out these recipes too
When you are making a bechamel sauce use room temperature milk. It makes the sauce creamy and smooth. Cold milk tends to result in lumps in your sauce.
Frequently Asked You
What do I do if my cheese sauce is too thick?
If your sauce is too thick, add a small amount of milk to thin it out to the right consistency or you can use some of the pasta water to also thin out the sauce.
How can I make the cheese sauce thicker if it is watery
If the cheese sauce is too loose or runny you can add cheese to thicken your sauce.
Why did my cheese sauce taste grainy?
Grainy cheese sauce is a result of the cheese sauce cooked on high temperature. Make sure you are making your roux 1:1 ratio, your milk is room temp, and your heat is not too high.
Ingredients Shrimp & Broccoli Mac N Cheese
1 lb of jumbo shrimp
2 cups of broccoli
1 cup heavy cream
2 cups elbow macaroni
2 Tbsp butter
2 Tbsp flour
1/4 cup parmesan cheese
1/4 cup gouda cheese
1/4 cup monterey jack cheese
1/4 cup cheddar cheese
1 tsp season salt
1 tsp paprika
1 tsp kosher salt
1/2 tsp ground mustard
1/2 tsp nutmeg
1/4 tsp black pepper
Preheat the oven to 350°F
Clean, devein, and wash your shrimp thoroughly. Sprinkle the vegetable oil over the shrimp to allow the seasoning to adhere to the shrimp. Massage the shrimp with the seasoning and place in the refrigerate to marinate for 1-2 hours. Remove the shrimp from the refrigerate and allow to rest at room temperature.
Add the marinated shrimp to the melted butter. Allow the shrimp to cook about 4 minutes on each side.
Over medium heat melt the salted butter and add the flour to create a roux. Add in heavy cream until it begins to thicken.
Add in the parmesan cheese, monterey jack cheese, gouda, and cheddar cheese. Stir until the cheese sauce begins to thicken. Last add the mustard powder and nutmeg and a dash of kosher salt.
Steam fresh or frozen broccoli until crisp with season salt, kosher salt, butter and black pepper.
Cook the pasta until al dente (firm, but tender) salt water to give the pasta a good flavor. Follow the instructions on the side of the box. About 9 minutes. Drain but set the pasta water to the side to use to thin out the cheese sauce if necessary.
This dish can be an all for one using ramekins or you can use a casserole dish. I chose a ramekin.
Build your layers macaroni and cheese sauced, a layer of shrimp.
Continue building layers of flavor with the crisp broccoli, a layer of cheese sauce
Top with shredded cheddar and gouda cheese.
Top with cheddar and gouda shredded cheese and pour cheese sauce on top of that.
Place the casserole or ramiken on a cookie sheet and bake in the over for 15 minutes or until the cheese is bubbling and slightly toasted.
Bon Appetit! ENJOY