Shrimp Mac and Cheese is creamy and indulgent, made with fresh shrimp, gluten free spiral pasta, spices, and three kinds of cheese, ready in under 60 minutes!
Pasta dishes are the perfect thing to warm you up when the weather starts cooling down, like my Easy One Pot Chicken Parmesan, Gluten Free Pasta & Veggies Skillet, Baked Buffalo Chicken Mac and Cheese, and Chicken Broccoli Alfredo Bake!
Shrimp Mac and Cheese – Gluten Free!
Shrimp Mac and Cheese is a creamy, cheesy dish made with fresh shrimp, gluten free pasta, and a crispy layer of breadcrumbs on top. This is the shrimp version of my Baked Lobster Mac and Cheese, one of my family’s favorite birthday meals! I use a combination of gruyere, cheddar, and parmesan cheese because I love how the flavors combine to make a savory cheese sauce that’s a little bit sharp and a little bit mellow. But you can use mozzarella, pepper jack, or any cheese you have in your refrigerator.
Can you make shrimp mac and cheese on the stovetop?
If you want to make shrimp mac and cheese on the stovetop, I would just omit the gluten free breadcrumbs on the top and serve after mixing everything together. If you really can’t go without the breadcrumbs, you could also mix everything together, add the breadcrumbs on top, and just broil in the oven for 2-3 minutes.
What goes well with shrimp mac and cheese?
- Garlic Parmesan Roasted Broccoli
- Instant Pot Corn on the Cob
- Air Fryer Steak (for surf & turf!)
- Easy London Broil Crock Pot
What kind of cheese is best for shrimp mac and cheese?
Mac and cheese is usually made with cheddar cheese, because it melts well and has a sharp flavor. From there, you can add different flavor profiles with cheeses like gruyere, gouda, mozzarella, or parmesan cheese for sharpness. I like to use a combination, to get the best of both worlds.
I recommend buying a block and shredding the cheese yourself for best results. Shredded cheese contains anti-caking ingredients, which makes it less melty than the cheese you can get in a block. Shredded will work in a pinch, but for ultimate creaminess you want the block.
What kind of pasta should I use for shrimp mac and cheese?
For shrimp mac and cheese, I like to use gluten free penne or spiral pasta. These two seem to hold up the best when it’s cooked in the oven. For any pasta you’re using, the trick to dishes like this is to only cook them until they’re just al dente. This means that they are just soft enough to eat, but still pretty chewy. The pasta will finish cooking in the oven with the cheese sauce.
How do I know when the shrimp is done cooking?
Shrimp is translucent when it is raw. You know it’s done cooking when it turns slightly pink and white, and is no longer translucent. According to the USDA, the minimum food safety temperature for shellfish is 145F in the innermost part.
Tips for How to Make Shrimp Mac and Cheese
- Make this spicy with a dash of cayenne pepper or red pepper flakes. You can also add a tablespoon of my cajun blackened seasoning to the cheese sauce for some real heat! Or make a taco shrimp mac and cheese with my fajita seasoning or taco seasoning!
- You can make this same recipe with regular pasta if you’re not gluten free.
- Make sure your pasta is very al dente, or it will turn out mushy!
- If you don’t have gruyere, you can substitute the same amount of mozzarella, or just use more cheddar cheese.
- I used colossal shrimp for my recipe, because I live by the ocean and that’s what the fish monger had that day. But you can use any shrimp that you have.
- As always, add some chopped cooked bacon for extra flavor.
Shrimp Mac and Cheese is creamy and indulgent, made with fresh shrimp, gluten free spiral pasta, spices, and three kinds of cheese, and ready in under 60 minutes!
- 16 oz gluten free penne pasta cooked al dente
- 1 lb shrimp peeled and deveined, tails removed
- 8 tbsp unsalted butter
- 1 medium yellow onion diced
- 3 cups 2% milk
- 2 cups plain gluten free breadcrumbs
- 1 1/2 cups sharp cheddar cheese shredded
- 1 1/2 cups gruyere cheese shredded
- 1/2 cup parmesan cheese shredded
- 1/2 cup fresh chives minced
- 1/4 cup gluten free cup-for-cup all-purpose flour
- 1/4 cup dry white wine
- 1 tsp garlic powder
- 1 tbsp dijon mustard
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 tsp cayenne pepper
Preheat oven to 375°F. Grease a large baking dish and set aside.
In a large pot, melt 1 tbsp of butter. Add shrimp and cook until pink, about 2 minutes on each side. Remove shrimp from pot and set aside.
Melt 4 tbsp of the butter in a large pot over medium heat. Add onions and spices, cooking until onions are softened, about 5 minutes. Slowly add flour, whisking until it forms a thick paste, about 1 minute. Whisk in white wine and cook 1-2 minutes.
Add milk and slowly bring to a boil while whisking. Reduce heat and simmer until sauce begins to thicken. Add cheddar, gruyere and parmesan, stirring all ingredients together until cheese melts. Remove from heat.
Stir in Dijon mustard, salt, pepper, nutmeg, cayenne, and chives and mix well. Fold in shrimp and pasta. Pour everything into baking dish.
In a small pot, melt remaining 3 tbsp of butter. Remove from heat, add breadcrumbs and mix well. Spread breadcrumbs on top of mac and cheese evenly. Bake mac and cheese (uncovered) for 20-25 minutes, or until top is golden brown and sauce is bubbling. Remove from oven and let cool slightly before serving.
Click on the time in the instructions to start a timer!
Make sure the pasta is only cooked until al dente (or else it will come out mushy!).