Cajun Shrimp Mac and Cheese with Four Cheeses
Rich and indulgent baked mac and cheese with tender Cajun-spiced shrimp and a blend of four cheeses. Creamy Monterey Jack and sharp cheddar create the base sauce, while Parmesan adds nutty depth and fresh breadcrumbs provide textural contrast. The shrimp are seasoned with Cajun spices for a hint of heat and Southern flavor. Perfect for special occasions, potluck dinners, or when you want to transform ordinary mac and cheese into something memorable. The combination of seafood and cheese creates a restaurant-quality dish that's surprisingly achievable at home.
Ingredients
- 1 pound elbow pasta, uncookedpenne or shells1:1gluten_free
works well
- 1 teaspoon Cajun seasoning
- 4 sticks butter
- 3 tablespoons all-purpose flour
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon onion, diced
- 2 cup Monterey Jack cheese, shredded
- 2 cup cheddar cheese, shredded
- 1 cup Parmesan cheese, freshly grated
- salt and pepper, to taste(optional)
- 3 cups whole milk
- 4 tablespoons fresh breadcrumbs
- 2 teaspoon fresh parsley, chopped
Instructions
- 1
Preheat oven to 375°F
- 2
Cook elbow pasta according to package instructions until al dente and drain
- 3
Heat 2 sticks of butter in a large skillet over medium heat
- 4
Add shrimp and Cajun seasoning to skillet and cook until shrimp is cooked through
- 5
Remove shrimp from skillet and set aside
- 6
Melt remaining 2 sticks butter over medium heat
- 7
Add diced onion and cook for 2 minutes, stirring occasionally
- 8
Add cheddar and Monterey Jack cheese to the saucepan and whisk over low heat until melted
- 9
Whisk flour with 1/2 glass of water until no lumps remain
- 10
Add flour mixture to melted cheese and mix thoroughly to thicken sauce
- 11
Season with salt and pepper to taste
- 12
Add cooked pasta to a 9x13-inch baking dish
- 13
Pour cheese sauce over pasta and stir until evenly combined
- 14
Sprinkle Parmesan cheese on top followed by breadcrumbs and parsley
- 15
Bake for 15-20 minutes or until top is golden brown and bubbly
- 16
Serve immediately
Tips
Cook pasta just until al dente as it will continue cooking in the oven and you want to avoid mushy texture.
Make sure to whisk the flour and water mixture thoroughly to prevent lumps in your cheese sauce.
Let the dish rest for 5 minutes after baking to allow the sauce to set before serving.
Good to Know
Refrigerate leftovers for up to 3 days. Cover tightly to prevent drying out.
Can assemble up to 1 day ahead. Cover and refrigerate, then bake when ready to serve, adding 10 minutes to cooking time.
Serve immediately while hot and bubbly for best texture and flavor.
Common Mistakes
Don't overcook the pasta initially to avoid mushy texture after baking.
Keep heat low when melting cheese to prevent breaking and graininess.
Substitutions
Gluten-Free Swaps
works well
General Alternatives
FAQ
Can I use frozen shrimp?
Yes, thaw completely and pat dry before cooking. Frozen shrimp may release more water, so cook a bit longer to evaporate excess moisture.
What if I don't have Cajun seasoning?
Mix paprika, garlic powder, onion powder, oregano, thyme, and a pinch of cayenne pepper for a homemade blend.
How long will leftovers keep?
Refrigerate for up to 3 days. Reheat gently in the oven with a splash of milk to restore creaminess.