The breaded topping on this hearty shrimp mac and cheese gives it a nice crunch. It perfectly complements the gooey and cheesy center. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time

Prep: 30 min. Bake: 30 min.


10 servings


1 package (16 ounces) elbow macaroni or fusilli pasta1/2 cup butter, divided1/2 cup all-purpose flour4 cups 2% milk, warmed4 cups shredded extra-sharp cheddar cheese2 cups shredded Gruyere cheese2 teaspoons salt3/4 teaspoon freshly ground pepper1/4 teaspoon ground mustard1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined1-1/2 cups panko bread crumbs1/2 cup grated Parmesan cheese


Preheat oven to 350°. Cook macaroni in a 6-qt. stockpot according to package directions for al dente. Drain; return to pot.

In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat; stir in cheeses, salt, pepper and ground mustard. Add to macaroni, stirring to coat. Stir in shrimp. Transfer to a greased 13×9-in. baking dish. In a small bowl, melt remaining 2 tablespoons butter. Stir in bread crumbs and Parmesan cheese; sprinkle over casserole. Bake, uncovered, until shrimp turn pink and casserole is bubbly, 30-40 minutes.

Nutrition Facts

1-1/4 cups: 700 calories, 37g fat (21g saturated fat), 188mg cholesterol, 1229mg sodium, 51g carbohydrate (7g sugars, 2g fiber), 41g protein.