We combine three of the most delicious things in life – crispy fried shrimp, zesty queso and gooey mac and cheese – into one over-the-top dish. You’re welcome!
| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- One 18-ounce package frozen breaded butterfly shrimp
- 4 cups whole milk
- 12 ounces elbow macaroni
- One 10-ounce can diced tomatoes and green chiles
- 4 ounces processed block cheese, cut into small cubes
- 4 ounces pepper jack cheese, cut into small cubes
- One 4-ounce can diced green chiles
- 1 1/2 teaspoons kosher salt
- 2 scallions, sliced
Instructions
- Preheat the oven to 425 degrees F.
- Cook the shrimp according to the package directions; set aside.
- Meanwhile, add the milk and macaroni to a large high-sided ovenproof skillet or braiser. Bring to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Simmer, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes.
- Stir in the tomatoes, processed cheese, pepper jack, green chiles and salt. Continue to cook, stirring, until everything is melted, thick and creamy, another 3 to 4 minutes. Remove from the heat and smooth the top into an even layer. Shingle the reserved shrimp on top of the macaroni mixture in a concentric pattern.
- Bake until the cheese is hot and bubbling, 10 to 15 minutes. Sprinkle with the scallions and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 551 |
| Total Fat | 19 g |
| Saturated Fat | 10 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 39 g |
| Cholesterol | 189 mg |
| Sodium | 1070 mg |
Reviews
This was delicious! It definitely had a zing to it! Perhaps, it could use a little more milk & Velveeta. It will be part of my macaroni & cheese rotation!