Baked Shrimp Macaroni and Cheese is gooey, rich, creamy comfort food kicked up a notch with Old Bay seasoned shrimp. This is a creamy, rich, and decadent recipe for an ‘over the top’ experience.
This is a small batch recipe and makes 2 generous servings, great for lunch, dinner or an impressive date night!
Scroll to the bottom for a full recipe card.
If you love basic mac and cheese, this version with shrimp is an indulgence worth making for someone special to you.
How to make Baked Shrimp Macaroni and Cheese:
Cut the processed cheese food into small cubes and set aside.
Bring a large sauce pan of water to a boil. Sprinkle in a pinch of salt.
Add the pasta and cook according to the package directions.
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At the same time, cut each shrimp into 2 or 3 bite sized pieces and sprinkle with the Old Bay seasoning. Click for Old Bay Seasoning.
Heat a skillet over medium heat and add 1 tablespoon of butter.
Cook the shrimp for about 2 minutes, stirring often until pink and opaque. Remove from the heat and set aside. Do not overcook as they will cook a bit more during baking.
Drain the water off the pasta and return it to the cooking pot over low heat.
Stir 1 tablespoon butter into the pasta until melted and turn off the heat.
Preheat the oven to 350 degrees F (180 degrees C).
Whisk together the egg and heavy cream.
To the pasta, add the heavy cream mixture, 1 cup of shredded cheese, and the processed cheese food cubes (Velveeta cheese).
Pour in the shrimp and butter from the skillet, scraping the pan to get all the butter.
Mix it all together and season with the salt and pepper.
Pour the pasta mixture, divided evenly, into two 20 oz oven safe baking dishes. Click for 20 oz oven safe baking dishes.
Sprinkle the tops with the remaining 1/2 cup of shredded cheese.
Bake for 30 – 35 minutes until heated through and bubbling around the edges.
Allow to cool for about 5 minutes and serve on cork trivets to protect surfaces from heat. Click for cork trivets.
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Baked Shrimp Macaroni and Cheese
Baked Shrimp Macaroni and Cheese is gooey, rich, creamy comfort food kicked up a notch with Old Bay seasoned shrimp. This is a creamy, rich, and decadent recipe for an 'over the top' experience.
Ingredients
- 1 1/4 cups uncooked pasta (elbows, medium shells, Cavatappi)
- 1/2 lb shrimp (peeled, deveined, and tails removed)
- 1 teaspoon Old Bay Seasoning
- 2 tablespoons butter (divided)
- 1 1/2 cups shredded Cheddar Jack cheese
- 1 cup heavy cream
- 1 Egg
- 4 ounces processed cheese food (Velveeta cheese)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Cut the processed cheese food into small cubes and set aside.
- Bring a large sauce pan of water to a boil. Sprinkle in a pinch of salt.
- Add the pasta and cook according to the package directions.
- At the same time, cut each shrimp into 2 or 3 bite sized pieces and sprinkle with the Old Bay seasoning. Click for Old Bay Seasoning.
- Heat a skillet over medium heat and add 1 tablespoon of butter.
- Cook the shrimp for about 2 minutes, stirring often until pink and opaque. Remove from the heat and set aside. Do not overcook as they will cook a bit more during baking.
- Drain the water off the pasta and return it to the cooking pot over low heat.
- Stir 1 tablespoon butter into the pasta until melted and turn off the heat.
- Preheat the oven to 350 degrees F (180 degrees C).
- Whisk together the egg and heavy cream.
- To the pasta, add the heavy cream mixture, 1 cup of shredded cheese, and the processed cheese food cubes (Velveeta cheese).
- Pour in the shrimp and butter from the skillet, scraping the pan to get all the butter.
- Mix it all together and season with the salt and pepper.
- Pour the pasta mixture, divided evenly, into two 20 oz oven safe baking dishes. Click for 20 oz oven safe baking dishes.
- Sprinkle the tops with the remaining 1/2 cup of shredded cheese.
- Bake for 30 – 35 minutes until heated through and bubbling around the edges.
- Allow to cool for about 5 minutes and serve on cork trivets to protect surfaces from heat. Click for cork trivets.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 1550 Total Fat: 106g Saturated Fat: 63g Trans Fat: 3g Unsaturated Fat: 34g Cholesterol: 639mg Sodium: 3195mg Carbohydrates: 72g Fiber: 3g Sugar: 9g Protein: 75g
2 Comments
Melanie Willard
August 16, 2019 at 12:31 amCould I leave out the Velveeta? Like Mac & cheese but not big on Velveeta.
Zona
August 16, 2019 at 7:57 amHi Melanie. The velveeta cheese gives this recipe a touch of creamy texture. If your want to leave it out you could use something soft like Monterey Jack cheese or even a bit of cream cheese instead. I also recommend, for all the cheese, use block cheese and shred it fresh yourself. It will be way more melty and creamy than using bag cheeses. Good luck and thanks for the question 🙂