Instead of making the traditional mac & cheese, think outside the box and prepare an adult version. If desired, add chopped parsley as a garnish.
Prep Time: | 5 mins |
Cook Time: | 30 mins |
Total Time: | 35 mins |
Servings: | 4 |
Yield: | 4 servings |
Ingredients
- 1 (8 ounce) box elbow macaroni
- 4 tablespoons unsalted butter, divided
- 12 ounces uncooked medium shrimp, peeled and deveined
- 2 teaspoons Creole seasoning (such as Tony Chachere’s®)
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups half-and-half
- 1 cup shredded sharp Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon Creole mustard
Instructions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- While macaroni is cooking, melt 1 tablespoon butter in a large skillet over medium heat. Add shrimp; sprinkle with Creole seasoning. Cook, stirring continually, for 4 minutes. Add garlic and cook until shrimp is pink, about 2 minutes. Turn off heat.
- Drain macaroni and rinse under cold water to stop the cooking; set aside. Return the pasta pot to the stove and melt remaining 3 tablespoons butter over medium heat. Add flour and whisk until dissolved, about 2 minutes. Add half-and-half; heat for 3 minutes.
- Whisk in cheeses until melted, about 5 minutes. Add mustard; cook for 2 minutes. Turn off heat.
- Add reserved macaroni and shrimp. Stir until heated through. Serve immediately.
- Substitute pepper Jack cheese for the Monterey for extra kick.
Nutrition Facts
Calories | 804 kcal |
Carbohydrate | 53 g |
Cholesterol | 265 mg |
Dietary Fiber | 2 g |
Protein | 41 g |
Saturated Fat | 29 g |
Sodium | 854 mg |
Sugars | 2 g |
Fat | 47 g |
Unsaturated Fat | 0 g |
Reviews
I ended up using Shells, only because I didn’t have elbows…. Turned out pretty good. I added 1/4 onion with the garlic just to use up the onion. Nice flavor and very cheesy. Can’t wait to see how it reheats tomorrow!!
This recipe was so delicious and even reheated amazingly! Easy to make and my kids loved it. An excellent switch from box Mac N Cheese. I will for sure make this again and maybe make a larger batch since it went so fast.
The best mac and cheese I’ve had in a long, long time! If you’re looking for something different than plain old mac and cheese, look no further. This tastes like something you’d get in a fancy restaurant. The flavors are perfectly balanced – super creamy, with slight heat from the Creole seasoning and tang from the mustard. No changes needed! This is something that is gourmet enough to serve company, but quick enough for a busy weeknight meal on a chilly day. My local stores keep Creole mustard in the Cajun/Creole section within the international aisle (Zatarain’s brand)– not with the other mustards and condiments. If you can’t find any, substitute whole- or coarse-grain mustard. A definite keeper!
I just doubled the recipe. I didn’t add creole mustard because I couldn’t find it at the store. It is very very cheesy. So if you love lots of creamy cheese, you will love this recipe!