Ingredients

The following ingredients have 4 Servings
  • 500 g / 1 lb peeled shrimp/prawns ((Note 1))
  • 3 garlic cloves (, finely chopped)
  • 1 tbsp olive oil
  • 50 g / 3.5 tbsp unsalted butter (, divided)
  • 3 tbsp / 30g flour (, plain / all purpose)
  • 2 cups / 500ml milk (, preferably warmed (Note 2))
  • 2.5 cups hot tap water
  • 250 g / 8 oz elbow macaroni (, uncooked (2.5 cups))
  • 1.5 cups (150g) cheese ((Cheddar, gruyere, or other), freshly grated (Note 3))
  • 3/4 cup (75g) mozzarella cheese (, freshly grated (Note 3))
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp garlic powder
  • 1/2 tsp mustard powder
  • 1/3 cup panko breadcrumbs
  • 1/4 cup grated parmesan
  • 1 tbsp olive oil

Instruction

  • Preheat broiler/grill on high.
  • Mix together Breadcrumb Topping.
  • Heat oil and melt 1 tbsp butter in a large, deep skillet or heatproof pot on the stove over high heat.
  • Add shrimp, sprinkle with pepper, then cook for 1 minute. Add garlic and cook for another minute until the shrimp has changed colour but not fully cooked.
  • Transfer to bowl. Turn heat down to medium.
  • Melt remaining butter. Add flour and cook for 1 minute.
  • Pour milk in slowly, stirring as you go. Once incorporated and lump free (use whisk if needed), stir in Seasonings, then water.
  • Once the liquid is hot, add macaroni. Cook for 8 minutes, stirring regularly, until macaroni is almost cooked through, then take it off the stove.
  • Add cheeses and stir through, then add shrimp. Taste for salt - tweak if needed. It should be saucy (see video) - it gets absorbed. Should still be saucy at this stage - sauce gets absorbed/thickens more in next step.
  • Sprinkle over breadcrumbs, then place under the hot grill for just 2 - 3 minutes until the top is golden.
  • Sprinkle with parsley if desired and served immediately!