Directions
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Cook the elbow macaroni according to package instructions; drain and set aside. Ensure it remains slightly undercooked, as it will continue cooking in the oven, absorbing the tremendous cheese sauce.
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In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant. This step not only enhances the base of your sauce but brings a tremendous depth of flavor to the dish.
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Next, stir in the flour and cook for about 1 minute, creating a roux. This is the foundation for a creamy sauce, so make sure to whisk it continuously.
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Gradually whisk in the milk, stirring continuously until the mixture thickens. This will take about 3-5 minutes; you’ll know it’s ready when it coats the back of a spoon.
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Add the shredded cheddar and mozzarella cheese to the thickened sauce, stirring until both cheeses have melted and the mixture is smooth. Season with salt and pepper to taste, remembering that the cheeses will bring some saltiness of their own.
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Fold in the cooked macaroni and shrimp into the cheese sauce, mixing thoroughly. Make sure that every piece of macaroni and shrimp is enveloped in that tremendous creamy cheese sauce.
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If desired, transfer the mixture to a baking dish and top with breadcrumbs. This will add a crunchy texture that beautifully contrasts with the creamy filling. Bake at 350°F (175°C) for 20-25 minutes, or until everything is bubbly and golden brown.
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Serve hot, either as a cozy dinner or as an inviting side dish. Enjoy with a side salad or some crusty bread to soak up any remaining cheese sauce.
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