Ingredients
Scale
- 8 oz elbow macaroni
- 1 lb shrimp, peeled and deveined
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Start by cooking the elbow macaroni according to package instructions. Drain and set aside.
- In a large pot, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Sprinkle in the flour, whisking constantly to create a roux. Cook for about 2 minutes until it’s lightly golden.
- Slowly pour in the milk and heavy cream while whisking. Continue to stir until the mixture thickens, about 5-7 minutes.
- Add the shredded cheddar cheese, paprika, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
- Fold in the cooked macaroni and shrimp. Cook for an additional 3-5 minutes until the shrimp is pink and cooked through.
- Serve hot, garnished with chopped parsley if desired!
- Prep Time: 10
- Cook Time: 20