Macaroni Cheese With Spicy Shrimp Recipes

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.

SHRIMP & MACARONI CASSEROLE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a small bowl, combine the egg, cream and butter; set aside. Drain macaroni; transfer to another bowl. Add the Parmesan cheese, 1/2 cup mozzarella cheese, garlic, salt, pepper and reserved egg mixture to the macaroni; toss to coat. Stir in shrimp and spinach., Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until shrimp turn pink and cheese is melted.

CAJUN SHRIMP MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F. Butter a 9x13-inch casserole dish. Heat a large pot of water over high heat for the pasta; cover.
• Prepare the Shrimp: In a 10-inch skillet, melt the butter over medium heat. Add the shrimp and Cajun seasoning and cook, stirring occasionally, until it is all pink and cooked through. Remove the pan from the heat and set aside.
• Prepare the Macaroni and Cheese: Add the pasta to the boiling water and cook the pasta according to the box directions for al dente pasta (if your box doesn't specify al dente, cook it for 1 to 2 minutes shorter than the time called for - it shouldn't be cooked the whole way through). When the pasta is finished cooking, drain it in a colander.
• While the pasta is cooking, make the sauce. In a large saucepan, melt the butter over medium heat. Once the butter has melted, whisk in the flour and cook for about 1 minute, until the flour starts to brown a bit and smells nutty, whisking constantly. In a slow, steady stream, whisk in the milk. Allow the sauce to come to a simmer.
• Once the sauce comes to a simmer, stir in the Pepper Jack and cheddar cheeses, adding a handful at a time and stirring with a wooden spoon until completely melted before adding the next handful. Season with the Cajun seasoning, salt and pepper, and turn off the heat.
• Add the cooked, drained pasta and shrimp to the sauce. Stir with a wooden spoon until everything is completely combined and evenly distributed. Pour the mixture into the prepared casserole dish.
• Prepare the Topping: In a small bowl, mix the melted butter with the Panko bread crumbs, tossing with a fork until the entire mixture is evenly moistened.
• Sprinkle the macaroni and cheese with the shredded cheeses. Sprinkle the bread crumb mixture on top of the cheese.
• Bake until browned and bubbly, about 15 to 20 minutes. Allow to sit for 10 minutes before serving.

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.

SPICY PARMESAN SHRIMP PASTA

Steps:

• In a medium bowl, whisk together olive oil, Parmesan, garlic, brown sugar, soy sauce and red pepper flakes. In a gallon size Ziploc bag or large bowl, combine shrimp and olive oil mixture; marinate for at least 30 minutes to overnight, turning the bag occasionally. In large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat a large skillet over medium high heat. Add shrimp and sauce mixture and cook, stirring occasionally, until pink, about 2 minutes. Stir in pasta and gently toss to combine; season with salt and pepper, to taste. Serve immediately, garnished with Parmesan and green onions, if desired.

SPICY MACARONI AND CHEESE

Steps:

• In a large bowl, toss together pasta with the cheese cubes and pour into a greased 2qt oven safe baking dish.
• In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg and sour cream, egg, heavy cream and half-and-half.
• Pour the mixture over the pasta and cover with shredded Cheddar.
• Bake uncovered at 350 degrees until top is just beginning to brown, about 35 minutes.
• Cut the bread into crouton-sized squares. In a skillet over medium heat, melt butter, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.
• *Note: to make this even easier I just sprinkle dried breadcrumbs on top of the casserole and then spray it with pam and bake it for ten more minutes -- that trick right there will save you another 5-10 minutes ;).

MACARONI -SHRIMP

Steps:

• Preheat oven to 375 degrees F.
• Cook macaroni according to package directions. Drain and set aside.
• Cut shrimp crosswise into thirds. In a medium frying pan, over medium heat, melt 2 tablespoons butter. Add garlic, and cook until translucent. Stir in the onion and celery, and cook, stirring occasionally, until translucent. Add shrimp, 1 teaspoon salt, chives and pepper. Mix thoroughly, reduce heat and cover. Cook for 10 to 12 minutes until the shrimp are cooked through. Drain and reserve liquid.
• In a medium saucepan, melt 2 tablespoons butter over low heat. Stir in cornstarch/water mixture, nutmeg, and remaining 1 teaspoon salt. Gradually stir in half-and-half; cook and stir until mixture thickens slightly and bubbles. Remove from heat. Add half the colby cheese and 1 cup of the cheddar. Stir until melted; then add remaining colby cheese. Continue to stir until mixture is smooth. Add reserved liquid from shrimp and continue to stir until mixture is well combined.
• Grease a 2-quart casserole with remaining tablespoon butter. In large bowl combine shrimp and cooked macaroni; add cheese sauce and mix thoroughly. Pour mixture into casserole dish and stir in the egg. Bake 35 to 40 minutes or until lightly browned and bubbly. Remove from the oven and sprinkle with remaining 1 cup of cheddar cheese. Return to the oven and bake until cheese is melted. Remove from oven and sprinkle with paprika. Let stand 10 to 15 minutes before serving.

MACARONI & CHEESE WITH SPICY SHRIMP

Steps:

• Cook Macaroni as directed on package; drain. Add Cheese Sauce Mix, milk and onions.
• Meanwhile, heat oil in large skillet on medium heat. Add shrimp, garlic and pepper; cook 5 min. or until shrimp are pink, stirring occasionally. Stir into macaroni mixture.

FIRECRACKER SHRIMP MACARONI AND CHEESE

Steps:

• At least 30 minutes before you're ready to cook, pour the Texas Pete over the shrimp in a medium sized bowl, cover, and place in the fridge to marinate. The longer the shrimp sits in the sauce, the spicier it will be.
• Combine the panko bread crumbs, crushed red pepper, garlic powder, cayenne pepper, and kosher salt in a food processor OR cut the ingredients together with a knife.
• Preheat the oven to 350 and lightly oil a baking sheet.
• Dredge the marinated shrimp in the bread crumb mixture and place on the prepared baking sheet in a single layer.
• Bake for about 15 minutes (shrimp will be pink, breading will be crisp).
• While the shrimp cooks, bring a large pot of water to a boil and cook the pasta according to package instructions.
• Whisk the cornstarch into the cold milk and then bring to a boil. Reduce the heat stirring constantly and melt the butter in the liquid. Stir in the cheese, keep stirring until it's all melted into a happy sauce.
• Pour over the cooked pasta and toss to coat. Cover the macaroni & cheese with the crispy cooked shrimp and garnish with the green onions.

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.

CREAMY GOAT CHEESE PASTA WITH SPICY-SWEET PEPPERS & SHRIMP

Steps:

• Bring a large pot of salted water to a boil for pasta.
• In a large saucepan, saute olive oil, garlic and Pepperazzi until golden, about 3 minutes. Add shrimp and saute for another 6 minutes until cooked through. Remove and discard garlic.
• Cook pasta for al dente texture, following package instructions. Drain, reserving 1/2 cup of pasta water.
• With a slotted spoon, remove peppers and shrimp from saucepan. Set aside. Using the remaining liquid, raise the heat to high and add wine to deglaze the pan. Add chicken stock and cook to reduce by half. Slowly introduce goat cheese, stirring until melted and smooth, about 2 minutes. Stir in butter to melt.
• Return peppers and shrimp to the pan. Add spinach. Cook together until spinach is tender, about 3 minutes. Add hot pasta and toss to combine. Stir in pasta water to loosen sauce, if desired. Salt and pepper to taste.