Macaroni And Cheese With Firecracker Shrimp Recipes

Steps:

• Cook macaroni according to package directions. Meanwhile, in a small bowl, combine the egg, cream and butter; set aside. Drain macaroni; transfer to another bowl. Add the Parmesan cheese, 1/2 cup mozzarella cheese, garlic, salt, pepper and reserved egg mixture to the macaroni; toss to coat. Stir in shrimp and spinach., Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until shrimp turn pink and cheese is melted.

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Fill a large pot with water and bring to a boil over high heat;add salt and dry pasta.
• 3. Return to a boil and cook 6 to 8 minutes,or until al dente.
• 4. Drain in a colander,return the pasta to the pot and stir in 1 tablespoon margarine.Toss in mozzarella,sharp cheddar and monterey jack cheeses and set aside.
• 5. To make a sauce,add 4 tablespoons margarine and garlic to a 2-quart saucepan and heat over medium heat,for 2 minutes,or until margarine is melted and garlic is softened.Add flour and stir continuously,using a whisk,to combine.
• 6. Continue to cook over a medium heat and gradually whisk in the milk and cream.Stir continuously to prevent scorching;cook 6 to 8 minutes,or until starting to thicken.Remove from heat,and stir in black pepper and 1 cup parmesan cheese.
• 7. To make Firecracker Shrimp:pour canola oil into a large skillet over medium-low heat,add shrimps,season with old bay seasoning,saute until golden brown for 5 minutes.Transfer to a paper towel- filled plate,discard excess oil.
• 8. Put the cooked shrimps onto a large bowl,add honey mustard,italian dressing,sriracha,ground ginger,brown sugar and red pepper flakes,mix together until blended.
• 9. Pour the sauce over the pasta,add firecracker shrimps and stir until well combined.Pour the pasta mixture into a baking dish.
• 10. Toss bread crumbs and remaining parmesan cheese together and sprinkle with pasta.Bake in preheated oven until the top is golden brown,about 30 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour 5 cups water into a saucepan. Cover and bring to a boil over high heat. Add macaroni and boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until a smooth paste is formed. Slowly pour in milk, stirring to incorporate. Add 1/2 cup Cheddar cheese, sour cream, and Cajun seasoning. Drain macaroni and stir into the sauce. Add frozen shrimp and stir to combine.
• Pour macaroni mixture into an oval au gratin dish. Top with panko bread crumbs and 2 tablespoons Cheddar cheese.
• Bake in the preheated oven until bubbly and golden, about 20 minutes.

Steps:

• Cook the macaroni in a large pot of boiling salted water until done, about 5 to 7 minutes. Drain and toss it with 2 tablespoons butter; set aside.
• Heat the oven to 350 degrees F.
• Coat a large baking dish with 1 tablespoon butter and set it aside. Put the milk into a saucepan and add the clove studded onion, garlic, bay leaf, thyme, and mustard. Warm over medium low heat until the milk starts to steam, about 10 minutes. Remove from the heat and let the flavors infuse while you make the roux. In a large pot over medium heat add 2 tablespoons butter and the flour. Cook, stirring, for about 2 to 3 minutes; don't let the roux color. Strain the infused milk onto the roux, whisking constantly to avoid lumps. Cook, stirring often, for about 5 minutes until the sauce is thick. Remove from the heat and add 1/2 the grated Cheddar and 1/2 the Parmesan; stir until it is melted and smooth. Taste and adjust seasoning with salt and pepper. Pour this over the macaroni, add the chunks of Cheddar, and mix until well blended; put this into the prepared baking dish. Sprinkle the remaining Cheddar and Parmesan cheeses evenly over the top. Bake until the top is golden and crusty, about 25 to 30 minutes.

Steps:

• Preheat oven to 375 degrees F.
• Cook macaroni according to package directions. Drain and set aside.
• Cut shrimp crosswise into thirds. In a medium frying pan, over medium heat, melt 2 tablespoons butter. Add garlic, and cook until translucent. Stir in the onion and celery, and cook, stirring occasionally, until translucent. Add shrimp, 1 teaspoon salt, chives and pepper. Mix thoroughly, reduce heat and cover. Cook for 10 to 12 minutes until the shrimp are cooked through. Drain and reserve liquid.
• In a medium saucepan, melt 2 tablespoons butter over low heat. Stir in cornstarch/water mixture, nutmeg, and remaining 1 teaspoon salt. Gradually stir in half-and-half; cook and stir until mixture thickens slightly and bubbles. Remove from heat. Add half the colby cheese and 1 cup of the cheddar. Stir until melted; then add remaining colby cheese. Continue to stir until mixture is smooth. Add reserved liquid from shrimp and continue to stir until mixture is well combined.
• Grease a 2-quart casserole with remaining tablespoon butter. In large bowl combine shrimp and cooked macaroni; add cheese sauce and mix thoroughly. Pour mixture into casserole dish and stir in the egg. Bake 35 to 40 minutes or until lightly browned and bubbly. Remove from the oven and sprinkle with remaining 1 cup of cheddar cheese. Return to the oven and bake until cheese is melted. Remove from oven and sprinkle with paprika. Let stand 10 to 15 minutes before serving.