Baked Shrimp Macaroni and Cheese Recipe

Baked Shrimp Macaroni and Cheese Recipe

Baked Shrimp Macaroni and Cheese Recipe | This post is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Barilla, but all my opinions are my own. #pmedia #pastanight

Homemade Shrimp Macaroni and Cheese
Macaroni and cheese is still one of our all time pasta favorites. Besides being so comforting and filling, it’s an easy dish to experiment with, enabling you to create a multitude of delicious combinations.

Baked Shrimp Macaroni and Cheese Recipe
The rich homemade sauce in this recipe combines three different cheeses and does not break down during the baking process – retaining its creamy texture. Shrimp is one of our favorite additives, though any combination of seafood can be substituted. Prior to baking I like to portion this recipe out into individual serving dishes as it reheats well and makes for a quick grab and go snack or even meal.

While pasta is one of our weaknesses around here, we have made the switch to using some wholesome varieties like Barilla’s Better For You Pasta. There are several alternatives that offer more nutrition than the traditional white pasta – like the Barilla Plus (with added omega and protein), Veggie (with one full serving of vegetables), Whole Grain, and White Fiber, which I picked up at our local Giant Food Store for this recipe.

Making a Roux
This recipe begins by making a roux on the stovetop. Roux is simply a mixture of cooked flour and butter and is used as a thickening agent for the sauce. It takes just a few minutes to make – starting by melting the butter then whisking in the flour to create a thick paste. After making the roux the milk is then slowly whisked in and simmered to create a smooth white sauce.

Cheese Variety for Macaroni and Cheese
A combination of asiago, extra sharp cheddar, and parmesan is then folded in. I like to freshly grate the cheese and bring it to room temperature before adding it to the sauce. This reduces the time it takes the cheese to actually melt.

Barilla White Fiber Pasta
This time around I used mini penne pasta though we also like the shells as well which are both perfect for holding lots of the creamy sauce in each bite. The pasta however can be replaced with the shape of your choice. As mentioned above, the Barilla White Fiber pasta offers a great source of added fiber to the dish and more nutrition than traditional white pasta.

Baked Shrimp Macaroni & Cheese

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Baked Shrimp Macaroni and Cheese Recipe
Serves: 4
  • 1 (12oz) Box of Barilla White Fiber Pasta
  • 1 Pound of Cooked Shrimp, peeled and chopped
  • 3 Tablespoons of Unsalted Butter
  • 3 Tablespoons of All Purpose Flour
  • 3 Cups of Milk
  • 1 Teaspoon of Onion Powder
  • 1 Teaspoon of Garlic Powder
  • ⅛ Teaspoon of Cayenne Pepper, or more to taste
  • Kosher Salt and Fresh Ground Pepper, to taste
  • 8 Ounces of Extra Sharp Cheddar Cheese, shredded
  • 8 Ounces of Asiago Cheese, shredded
  • 4 Ounces of Parmesan Cheese, shredded
  • Fresh Parsley, chopped
  1. Heat the oven to 350° F.
  2. Bring a large pot of lightly salted water to a boil, then stir in pasta. Cook for 6 minutes then drain.
  3. Melt the butter in a large saucepan over medium heat. Whisk in the flour. Continue whisking until the roux gently bubbles, about 2 minutes. Slowly add the milk, a little bit at a time, whisking until smooth between each addition. Once the roux forms a thin paste, whisk in the remaining milk. Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cook for 10 minutes.
  4. Remove the pot from the heat and add in the onion powder, garlic powder, cayenne pepper, salt and pepper.
  5. Working with about one cup of cheese at a time, add a combination of the cheddar, asiago, and parmesan cheese to the mixture - Whisk until smooth between each addition. (reserve a small amount of cheese to sprinkle on top before baking)
  6. Pour the cheese sauce over the cooked penne and mix well to coat the pasta, then stir in the shrimp.
  7. Spoon the macaroni into a 2 quart baking dish or individual ramekins, lightly coated with cooking spray. Sprinkle with reserved cheese and fresh parsley.
  8. Bake for 20 minutes, or until the top is lightly brown.
* I usually purchase pre-cooked shrimp from the seafood counter for this dish to save some time. They come already cleaned and deveined - the only thing you need to do is rinse them and remove the tails.

Baked Shrimp Macaroni and Cheese

To learn more about Barilla Better for You Pasta, along with recipes and tips, check out the
Barilla Facebook page.


  1. Oh this looks delicious, I can’t wait to set this on the dinner table! Thanks for sharing.

  2. This looks so good! I will be trying this for sure. I’m sure my honey and the kiddo will both love it.

  3. Don’t like asiago so substituted muenster and it was absolutely delicious!



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