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Delicious Cajun Shrimp Mac and Cheese flatlay

Classic Cajun Shrimp Mac and Cheese

This indulgent Classic Cajun Shrimp Mac and Cheese combines succulent, spiced shrimp with a rich, creamy, three-cheese sauce and al dente macaroni. It's a flavorful and comforting dish that brings a delicious kick to a beloved classic.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 850 kcal

Equipment

  • Paper towels
  • Medium bowl
  • Large skillet
  • Large pot
  • Large stockpot or Dutch oven
  • Whisk

Ingredients
  

For the Shrimp

  • 1 ½ lbs large shrimp peeled and deveined
  • 2-3 tablespoons Cajun seasoning (adjust to taste)
  • 1-2 tablespoons olive oil
  • 1 tablespoon butter
  • 2-3 cloves garlic minced
  • 1 tablespoon lemon juice (freshly squeezed)
  • Fresh parsley (optional, for garnish)

For the Mac and Cheese

  • 16 oz elbow macaroni (or other preferred pasta shape)
  • ½ cup butter (1 stick)
  • ½ cup all-purpose flour
  • 4 cups milk (whole milk recommended)
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese freshly shredded
  • 1 cup smoked Gouda freshly shredded
  • 1 cup Monterey Jack or Colby Jack freshly shredded
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt & black pepper to taste
  • A pinch nutmeg (optional)

Instructions
 

Prepare the Shrimp

  • Pat the shrimp dry, then toss them in a medium bowl with 1-2 tablespoons of Cajun seasoning and a drizzle of olive oil until evenly coated.
  • Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat, then add minced garlic and cook for 30 seconds until fragrant.
  • Add the seasoned shrimp to the skillet in a single layer, cooking for 1-2 minutes per side until pink and opaque; cook in batches if necessary to avoid overcrowding.
  • Remove the cooked shrimp from heat, stir in lemon juice, and set aside.

Cook the Pasta

  • Bring a large pot of salted water to a rolling boil, then add the macaroni and cook according to package directions until al dente.
  • Drain the pasta thoroughly and set it aside, ensuring not to rinse it.

Make the Cheese Sauce

  • In a large stockpot or Dutch oven, melt ½ cup of butter over medium heat.
  • Whisk in ½ cup all-purpose flour and cook for 1-2 minutes, stirring constantly, until a smooth, slightly nutty-smelling roux forms.
  • Gradually whisk in the milk and heavy cream until smooth, continuing to whisk for 5-7 minutes as the sauce thickens and reaches a gentle simmer.
  • Stir in the Dijon mustard, Worcestershire sauce, salt, pepper, and optional nutmeg.
  • Reduce heat to low, then add the shredded cheddar, smoked Gouda, and Monterey Jack cheeses a handful at a time, stirring until each addition is completely melted and smooth before adding more, ensuring the sauce does not boil.

Combine and Serve

  • Add the cooked macaroni to the cheese sauce and stir until it is evenly coated.
  • Gently fold in the cooked Cajun shrimp.
  • Serve immediately, garnished with fresh parsley if desired.

Notes

For best results, use freshly shredded cheeses as pre-shredded varieties often contain anti-caking agents that can affect the sauce's smoothness. Adjust Cajun seasoning and salt to your personal taste. This dish is best served immediately, but leftovers can be reheated gently with a splash of milk.