Macaroni Cheese With Spicy Shrimp Recipes

SHRIMP MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour 5 cups water into a saucepan. Cover and bring to a boil over high heat. Add macaroni and boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until a smooth paste is formed. Slowly pour in milk, stirring to incorporate. Add 1/2 cup Cheddar cheese, sour cream, and Cajun seasoning. Drain macaroni and stir into the sauce. Add frozen shrimp and stir to combine.
• Pour macaroni mixture into an oval au gratin dish. Top with panko bread crumbs and 2 tablespoons Cheddar cheese.
• Bake in the preheated oven until bubbly and golden, about 20 minutes.

CAJUN MACARONI AND CHEESE WITH SHRIMP

Steps:

• Preheat oven to 350°F.
• Melt butter in medium sauce pan.
• Add shrimp, sprinkle with 1/2 tsp cajun seasoning.
• Cook 3-4 minutes, remove.
• In same pan melt 2T butter, add onion and sauté 1 minute.
• Whisk in flour, cook 1 minute.
• Whisk in milk and heat approximately 4 minutes.
• Add Swiss, cheddar and 3/4 lb. pepper Jack cheese, stir until smooth.
• Add 1/2 teaspoons cajun seasoning, salt, and pepper.
• Stir in cooked shrimp and pasta.
• Pour into buttered cassserole dish.
• Top with 1/4 lb. pepper Jack cheese, bread crumbs, 3 T. melted butter and parsley.
• Bake 45 minutes or until browned and bubbling.

SPICY SHRIMP MAC 'N' CHEESE

Steps:

• Preheat the oven to 425 degrees F. Prepare the butterfly shrimp according to the package directions for the oven. Bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook according to the package directions for al dente, about 10 minutes. Drain well and reserve.
• Meanwhile, melt the butter in a large ovenproof skillet over medium-high heat. Add the chile and cook until just tender, 1 to 2 minutes. Whisk in the flour until completely moistened and bubbling, about 1 minute. While whisking continuously, slowly pour in the milk and continue to simmer until creamy and thickened, 2 to 3 minutes. Reduce the heat to medium-low and whisk in the Parmesan, mascarpone, cayenne and 1 teaspoon salt until smooth. Whisk in 1 1/2 cups of the Muenster cheese until completely melted and smooth. Use a rubber spatula to fold in the reserved pasta until evenly combined.
• Top the mac and cheese with the remaining 1/2 cup Muenster cheese, then place the butterfly shrimp in a concentric circle on top, tails facing up. (You may need to shingle or overlap the shrimp slightly so they all fit in the skillet.)
• Transfer the skillet to the oven and bake until the cheese is completely melted and the shrimp are warmed through, 4 to 5 minutes. Sprinkle with another pinch of cayenne and some chopped parsley.

SPICY MACARONI AND CHEESE

Steps:

• In a large heavy saucepan cook the onion, the garlic, the jalapenos, or chipotle in butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking constantly, and bring the liquid to a boil. Stir in the tomatoes. Simmer the mixture for 2 minutes. Add salt and pepper, to taste.
• In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente, drain it well, and in a large bowl combine it with the tomato mixture. Stir in the Monterey Jack and the cheddar and transfer the mixture to a buttered 15 by 10-inch shallow baking dish or 3-quart gratin dish. In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the macaroni mixture. Bake the macaroni and cheese in the middle of a preheated 375 degree F oven for 20 to 25 minutes or until it is golden and bubbly.

SPICY SHRIMP AND PASTA

Steps:

• Cook linguine according to package directions; keep warm.
• Peel and devein shrimp; set aside.
• Melt butter in a large electric skillet set on medium temperature.
• Add onions and garlic to skillet; saute until tender.
• Stir in cajun or creole seasoning; cook, stirring constantly for 1 minute.
• Stir in shrimp and saute until barely pink.
• Add heavy cream; reduce heat to medium low, and simmer for 3 minutes, stirring often.
• Stir in linguine, parmesan cheese, and crushed red pepper, cook mixture, stirring gently, until thoroughly heated.
• Stir in parsley; serve immediately.