Pesto Shrimp Mac Cheese
Dive into the ultimate comfort food fusion with this Pesto Shrimp Mac and Cheese, a decadent dish that pairs creamy, cheesy goodness with the bold, herbaceous flavors of basil pesto and tender shrimp. Featuring perfectly al dente elbow macaroni, a rich, velvety sauce made with sharp cheddar, mozzarella, and Parmesan, and succulent shrimp sautéed to perfection, this recipe offers layers of irresistible flavor in every bite. A crispy panko breadcrumb topping adds the perfect crunch, while the vibrant pesto ties everything together for a gourmet twist. Ready in under an hour, this baked mac and cheese masterpiece is ideal for weeknight dinners or indulgent gatherings. Garnish with fresh parsley for a burst of color and serve it piping hot for a dish that’s guaranteed to impress!
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Recipe Information
Ingredients
- 12 ounces Elbow macaroni
- 1 pound Raw shrimp (peeled, deveined, tails removed)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2.5 cups Whole milk
- 0.5 cup Heavy cream
- 2 cups Shredded sharp cheddar cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Prepared basil pesto
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Fresh parsley (for garnish, optional)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
Season the shrimp with salt and black pepper. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for about 1 minute while whisking constantly.
Gradually whisk in the milk and heavy cream, continuing to whisk until the mixture is smooth and begins to thicken, about 3-4 minutes.
Reduce the heat to low and stir in the cheddar, mozzarella, and Parmesan cheese. Continue to stir until the cheese has fully melted and the sauce is smooth.
Stir in the prepared pesto until well combined. Taste and adjust seasoning if needed with additional salt or pepper.
Combine the cooked macaroni and the cheese sauce in the saucepan, stirring until the pasta is fully coated.
Gently fold in the cooked shrimp, ensuring they are evenly distributed throughout the mac and cheese.
Preheat your broiler to high heat. Transfer the mac and cheese mixture to a greased 9x13-inch baking dish.
Sprinkle the panko breadcrumbs evenly over the top of the dish.
Place the dish under the broiler for 2-3 minutes, or until the breadcrumbs are golden and crispy. Keep a close eye to prevent burning.
Remove from the oven and let cool slightly. Garnish with chopped fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 7.2 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 670 mg | 52% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 447 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.
