Smoked Shrimp Macaroni & Cheese



  1. Heat a large nonstick pot over medium-high heat. Add butter and onion. Sauté until soft, 2-3 minutes. Add garlic and smoked shrimp and cook until shrimp become pinkish. Remove shrimp, set aside.
  2. Add flour to pot whisk well. Add cream and bring to a boil stirring constantly. Reduce heat to medium.
  3. Stir in cheeses gradually, cook 3 minutes or until cheeses melt, stir constantly.  Add pasta and shrimp to pot and stir until thoroughly incorporated. Garnish with tomato and parsley, if desired. Serve immediately.

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  • 1 tablespoon unsalted butter
  • 3 tablespoons yellow onion, small diced
  • 1 tablespoon garlic, minced
  • 2 cups medium smoked or grilled shrimp, tail off
  • 1 ¼ cups heavy cream
  • ¾ cups sharp cheddar cheese, shredded
  • ½ cup smoked Gouda cheese, shredded
  • 1/3 cup Monterey Jack cheese, shredded
  • ½ cup elbow macaroni or desired pasta, ready cooked
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tomato, sliced for garnish
  • 1 tablespoons Italian parsley, chopped

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