“Made this last night and oh. my. goodness. My husband asked if we could have it every weekend — it’s that addictive!
Here is a full recipe article to help you recreate that gooey, seafood-packed goodness.
The Ultimate Cajun Shrimp Mac & Cheese
This isn’t your average boxed pasta. We’re talking about a rich, three-cheese sauce infused with bold Cajun spices and loaded with succulent, buttery shrimp. It’s decadent, slightly smoky, and absolutely addictive.
Ingredients
The Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp Cajun seasoning (adjust for heat)
- ½ tsp garlic powder
The Mac & Cheese:
- 1 lb Elbow or Cavatappi pasta
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk (room temperature)
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack or Gouda, shredded
- ½ cup Smoked Provolone or Mozzarella (for that pull!)
- 1 tbsp Cajun seasoning
- ½ tsp smoked paprika
- Salt and pepper to taste
- Optional: Fresh parsley and red pepper flakes for garnish
Instructions
1. Prep the Pasta
Boil a large pot of salted water. Cook your pasta for 2 minutes less than the package directions (it should be very al dente). It will finish cooking in the oven, and this prevents it from getting mushy. Drain and set aside.
2. Sear the Shrimp
In a large skillet, heat the olive oil over medium-high heat. Toss the shrimp with the Cajun seasoning and garlic powder. Sear for about 1–2 minutes per side until pink and just cooked through. Remove them from the pan and set aside. (If they are jumbo, feel free to chop them into bite-sized pieces).
3. Build the Roux and Sauce
In the same skillet (or a clean pot), melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until it smells slightly nutty but doesn’t brown.
Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Simmer for 5–7 minutes until the sauce is thick enough to coat the back of a spoon.
4. The Cheese Melt
Turn the heat to low. Stir in your Cajun seasoning and smoked paprika. Add about 75% of your shredded cheese blend. Stir until completely smooth and velvety. Taste and add salt or extra spice if desired.
5. Combine and Bake
Preheat your oven to 375°F. Fold the cooked pasta and the seared shrimp into the cheese sauce until every noodle is drenched. Pour the mixture into a greased 9×13 baking dish (or foil tins for easy cleanup).
Top with the remaining cheese. Bake for 15–20 minutes until the cheese is bubbly and golden. If you like a crispy top, broil it for the last 2 minutes.
Pro Tips for Success
- Grate your own cheese: Pre-shredded cheese is coated in potato starch to prevent clumping, which can make your sauce grainy. Freshly grated cheese melts much smoother.
- The “Kick” Factor: If you want more heat, add a dash of cayenne pepper or a spoonful of diced jalapeños to the sauce.
- Don’t overcook the shrimp: Remember, they are going into the oven after the skillet! Searing them quickly keeps them tender rather than rubbery.
Enjoy your new weekend tradition!
