This shrimp mac and cheese takes on a subtle coastal flair with the addition of tender salad shrimp. These tiny shrimp work well as they're comparable in size to the elbow macaroni.
Ingredients:
½ cup elbow macaroni
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
¾ cup 1% milk
½ cup shredded sharp cheddar cheese
1 ½ tablespoons sour cream
½ teaspoon cajun seasoning
1 cup frozen salad shrimp
2 tablespoons panko bread crumbs (optional)
2 tablespoons shredded sharp cheddar cheese
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an oval au gratin dish.
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. Drain.
Melt butter in a saucepan over medium heat. Stir in flour until a smooth paste is formed. Slowly pour in milk, whisking to incorporate. Stir in 1/2 cup Cheddar, sour cream, and Cajun seasoning. Stir in drained macaroni, then stir in frozen shrimp until well combined. Pour into the prepared dish, then sprinkle panko and 2 tablespoons Cheddar over top.
Bake in the preheated oven until bubbly and golden, about 20 minutes.
