Florida Pinks Macaroni Bake
Dive into coastal comfort food with this Florida Pinks Macaroni Bake, a decadent fusion of creamy, cheesy goodness and tender, succulent shrimp. This baked pasta dish is elevated by the addition of Florida Pink shrimp, known for their sweet flavor and delicate texture, perfectly complemented by a rich cheese sauce made with sharp cheddar, Parmesan, and a hint of dry mustard and paprika for depth. Topped with a golden, buttery panko breadcrumb crust and fresh parsley, every bite delivers a satisfying crunch and a burst of flavor. Ready in just 45 minutes, this casserole-style dish is ideal for family dinners, special occasions, or anytime you crave seaside-inspired indulgence. Serve it hot, and watch it become your new favorite baked pasta recipe!
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 1 lb Florida Pink shrimp (peeled, deveined, tails removed)
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 2 cloves garlic (minced)
- 1 tsp dry mustard powder
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
- 2 tbsp fresh parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to boil. Cook the elbow macaroni until al dente according to package instructions. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Florida Pink shrimp and cook for 2-3 minutes per side until pink and opaque. Transfer the shrimp to a plate and set aside.
In a medium saucepan, melt the unsalted butter over medium heat. Stir in the minced garlic and sauté for about 1 minute until fragrant.
Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux. Gradually add the whole milk and heavy cream, whisking constantly to avoid lumps.
Bring the mixture to a gentle simmer and stir in the cheddar cheese, Parmesan cheese, dry mustard powder, paprika, salt, and black pepper until smooth and creamy.
Combine the cooked macaroni, shrimp, and cheese sauce in a large mixing bowl. Pour the mixture into the prepared baking dish and spread it evenly.
In a small bowl, mix the panko breadcrumbs and chopped parsley. Drizzle with 1 tablespoon of olive oil and toss to coat evenly.
Sprinkle the breadcrumb mixture evenly over the macaroni and shrimp.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 1507 mg | 66% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 6.3 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 856 mg | 66% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 485 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
