Ah, Southern comfort food. There’s just something about it, especially when the air gets cold and you can see your breath in the morning. I had never thought of adding shrimp to the classic mac and cheese, but it is so good! This dish makes six servings, so it’s great for having people over. It’s pretty heavy, so serve with a salad or other light side. The recipe is adapted from Y’all Come Over, which is filled with amazing Southern recipes!
- 2 C elbow macaroni
- 3 T butter
- 1 C milk
- 1 egg
- Salt and pepper
- 2 C uncooked shrimp
- 4 C shredded cheddar cheese
- 1 C shredded pepper jack cheese
- 1/4 C dry bread crumbs
- Spray an 8×8 baking dish with oil and preheat oven to 350 degrees.
- Cook the macaroni according to the directions on the box, adding 1 T of butter. Drain.
- In a large bowl, mix together the milk, egg, a few dashes of salt and pepper, and the cheddar cheese. Peel the shrimp if needed and cut lengthwise before adding to the bowl. Stir in the macaroni and then pour the mixture into the baking dish.
- In a small bowl mix together the pepper jack cheese and bread crumbs and layer on top of the macaroni. Drizzle with 2 T melted butter and bake for 30 minutes.
- I couldn’t find shredded pepper jack cheese at the grocery store, so I went with monterey jack cheese instead. Mistake! While the recipe was still good, I think it would have been much better with the kick of the pepper jack. If you can’t find shredded pepper jack at your grocery store, buy slices and layer it over the pasta and then add the bread crumbs on top.
- I also didn’t drizzle the butter over the bread crumbs in an effort to try to “be healthy”. Another mistake. When you’re cooking Southern food (especially mac and cheese!), don’t skimp on the butter. It makes the bread crumbs extra crispy, and other than the shrimp they are the highlight of the dish!