Welcome to my kitchen, darlings! There is something profoundly healing about the scent of bubbling cheese and toasted garlic wafting through a home. Today, I am sharing a recipe that is near and dear to my heart—a dish that marries the rustic comfort of the sea with the decadent embrace of a classic Mornay sauce. This isn't just a meal; it is a warm hug in a ceramic baking dish, perfect for those evenings when you need a little extra love on your plate. ✨
This dish features tender, succulent shrimp nestled atop a bed of velvety, sharp cheddar and gruyère pasta. The texture is a beautiful symphony of creamy, gooey cheese contrasted with the crispy, golden-brown edges of the baked top and the firm, juicy snap of perfectly seared seafood. Each bite carries a whisper of garlic and smoked paprika, cutting through the richness to keep your palate dancing for more. 🥂
🕒 Prep Time: 20 Minutes 🔥 Cook Time: 25 Minutes 🍽️ Servings: 6 ⚖️ Calories: 640 kcal
🥣 The Pantry
1 pound large shrimp, peeled and deveined 1 pound elbow macaroni or cavatappi pasta 4 cups whole milk 3 cups sharp cheddar cheese, shredded 1 cup Gruyère cheese, shredded 1/2 cup unsalted butter 1/4 cup all-purpose flour 4 cloves garlic, minced 1 teaspoon smoked paprika 1/2 teaspoon onion powder Fresh parsley, chopped for garnish Salt and black pepper to taste
👩🍳 The Method
We begin our culinary journey by bringing a large pot of salted water to a rolling boil. Drop your pasta and cook it just shy of al dente—it will finish its transformation in the oven, and we want to ensure it retains a lovely bite. While the pasta hums away, melt two tablespoons of butter in a skillet over medium-high heat. Toss in your shrimp, dusting them lightly with salt, pepper, and a pinch of that smoky paprika. Sear them until they are just pink and curled, then set them aside. Chef’s Tip: Do not overcook the shrimp here, as they will spend more time in the heat later! 🦐
Now, we create the heart of the dish: the roux. In a large saucepan, melt the remaining butter and whisk in the flour, cooking it for about two minutes until it smells slightly nutty but remains pale. Slowly stream in the milk, whisking constantly to ensure a silky, lump-free consistency. Once the sauce thickens enough to coat the back of a spoon, remove it from the heat and stir in the garlic, onion powder, and those glorious piles of shredded cheese. Stir with intention until you have a glossy, molten gold sauce. 🧀
Fold the cooked pasta into the cheese sauce until every nook and cranny is filled with goodness. Pour the mixture into a buttered baking dish and arrange the seared shrimp beautifully across the top, pressing them slightly into the mac. Sprinkle a little extra cheese over the gaps and bake at 375°F until the top is blistered, bubbly, and irresistibly golden. Finish with a generous scatter of fresh parsley for a pop of brightness. Let it rest for five minutes before serving to allow the flavors to harmonize. 🌿
🍽️ Serving & Storage
Serve this masterpiece alongside a crisp green salad or some roasted asparagus to balance the decadence. If you happen to have leftovers, they store beautifully in an airtight container 🥡 in the refrigerator for up to 3 days. To reheat, add a tiny splash of milk before popping it in the oven or microwave to restore that signature creaminess without drying out the pasta. ❄️
❓ Common Questions
Can I use frozen shrimp for this recipe? ✨ Absolutely! Just ensure they are completely thawed and patted dry with a paper towel before searing to get that beautiful golden crust.
What other cheeses work well in this mac? ✨ If you want a different profile, try substituting the Gruyère with Fontina for extra melt or a smoked Gouda to enhance the earthy tones of the paprika.
How do I keep the cheese sauce from breaking? ✨ Always shred your cheese from a block rather than buying the pre-shredded bags. The cellulose in pre-shredded cheese prevents a smooth melt and can lead to a grainy texture.
May your kitchen always be filled with warmth and your belly always full. Bon Appétit! 🥂
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