Creole Shrimp Mac & Cheese

New Orleans Style Shrimp Mac ‘n Cheese Recipe

Creole shrimp mac & cheese is a classic dish that can be made with different types of pasta and sauce. Here I have used linguine as the pasta but you can use whatever type of pasta you prefer.

I have also used a combination of tomato and basil pesto for the sauce which gives this dish a nice balance between flavors. This recipe makes one pan that serves four so if you are cooking for just one person than double the ingredients or divide them into two smaller pans (or bake two).

What is Creole Shrimp Mac & Cheese

Creole Shrimp Mac & Cheese is a classic Louisiana dish that was born in the early 20th century. It’s more refined than Cajun Shrimp Mac & Cheese and more complex, too.

Ingredients

1 lb. shrimp, peeled and deveined
1 lb. macaroni noodles (or your favorite pasta)
2 cups butter, melted
3 cups milk (I used 2%)
1 cup grated cheese (I used cheddar) -1 cup bread crumbs (I used regular grocery store bought bread crumbs) These are all the ingredients you need for this recipe! Just make sure to measure them out properly so that everything comes out right when it’s ready to cook.

Method

Preheat the oven to 375 degrees. Cook pasta according to package directions, drain and set aside.

In a small saucepan over medium heat melt butter and saute shrimp for about 3 minutes or until opaque throughout (or use frozen shrimp).

Season with salt and pepper then add garlic powder, paprika, cayenne pepper (optional) and parsley flakes.

Add cream cheese cubes one at a time so they melt into the sauce during cooking process; stir until melted completely then add cooked pasta along with its cooking liquid into this mixture along with shredded Parmesan cheese if desired; stir until all ingredients are combined well into an even consistency before adding it back into baking dish where you will top it off with shredded mozzarella cheese on top of mac & cheese mixture.

Special Note

This recipe is a bit more time-consuming than most, but it’s well worth the effort. If you don’t have a large pot that can hold 10 quarts of water (or 13 gallons), use two smaller pots to boil the pasta and shrimp in their own separate batches. You’ll also need an extra quart of water on hand for the final rinse before draining off any remaining liquid from your shrimp shells and discarding them.

Pro tip

To get the most out of your mac & cheese, it’s important to use a large pot and cook the pasta in a large amount of water. The right amount of cheese, butter, cream and salt are also key factors in creating a delicious dish. If you find yourself short on any ingredients (like paprika), use what you have on hand instead! The best part about this recipe is that it doesn’t require an oven or stovetop—just some elbow grease!

Lack of Cajun Seasoning?

Develop your own! Use a mixture of salt, dried thyme, oregano, garlic, onion, paprika, Cayenne pepper, and chipotle chili powder.

Want to cook this dinner in one pot?

Instead of making your pasta separately, saute the vegetables, shrimp, and milk in a deep skillet. Once the shrimp have finished cooking, add the chicken (or veggie) broth. Add your past and bring to a boil. Add your cheeses and continue with the recipe after cooking the pasta under cover until it is al dente and the liquid has reduced.

In case you are pressed for Time

You can simply stir the shrimp into the spaghetti and serve it.

Add-ins and Variations

It’s really up to you how much zing you want in your macaroni and cheese. You could add jalapeños, sautéed mushrooms—whatever takes your fancy! Or go all out with bacon and crawfish (the creole shrimp mac & cheese is deliciously delicious with both). I recommend using white cheddar instead of sharp cheddar because it has a milder flavor that will not overpower the shrimp or other ingredients in this dish.