Comfort food just got a serious upgrade. This shrimp mac n’ cheese is creamy, cheesy, and ready in about 30 minutes. This dish is made with 23 North’s frozen panko shrimp, nown for their clean label. No preservatives or additives: just real, authentic flavor. It’s a delicious way to get high-quality protein into a meal your whole family will love.
Ingredients:
- 8 oz elbow macaroni (use gluten-free pasta if desired)
- 1 tbsp butter
- 1 tbsp flour (or gluten-free flour)
- 1 cup milk
- 1 ½ cups shredded sharp cheddar
- ½ tsp garlic powder
- ½ tsp smoked paprika (optional)
- ½ lb Authentic Taste frozen shrimp, thawed
- Salt and pepper to taste
- Optional: parsley and gluten-free breadcrumbs for garnish
Instructions:
- Cook the pasta according to package directions. Drain and set aside.
- In a skillet, melt butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
- Slowly add milk, whisking constantly until smooth. Simmer for 3–5 minutes until thickened.
- Stir in cheese, garlic powder, and smoked paprika. Mix until smooth and creamy.
- In a separate pan, cook thawed shrimp for 3–4 minutes per side until pink and cooked through. Season with salt and pepper.
- Add pasta and shrimp to the cheese sauce. Mix until everything is coated.
- Garnish with parsley or breadcrumbs if desired. Serve warm!