Ingredients
Scale
- 8 ounces elbow macaroni
- 1 pound shrimp, peeled and deveined
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups milk
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup breadcrumbs (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Stir in the flour, garlic powder, onion powder, salt, and pepper to create a roux.
- Gradually whisk in the milk, ensuring there are no lumps. Continue to cook until the mixture thickens, around 5-7 minutes.
- Remove the saucepan from the heat and stir in the cheddar cheese until melted and creamy.
- Add the cooked macaroni and shrimp to the cheese sauce, mixing well to combine.
- Transfer the mixture to a greased 9×13 inch baking dish.
- In a separate bowl, combine the breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the mac and cheese.
- Bake for 25-30 minutes, or until the top is golden brown and crispy.
- Remove from the oven and let it cool for a few minutes before serving.
- Prep Time: 20
- Cook Time: 30