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Shrimp & Macaroni Casserole

 Shrimp & Macaroni Casserole
Mac and cheese goes upscale in this deliciously cheesy variation. The shrimp gives a unique twist to this popular standard. —Michael Cohen, Los Angeles, California
3 ServingsPrep: 20 min. Bake: 20 min.


  • 1 cup uncooked elbow macaroni
  • 1 egg, beaten
  • 1/4 cup half-and-half cream
  • 2 tablespoons butter, melted
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup shredded part-skim mozzarella cheese, divided
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 pound uncooked shrimp, peeled, deveined and chopped
  • 3/4 cup chopped fresh spinach


  • 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. Yield:
  • 3 servings.
Nutritional Facts: 1 cup equals 371 calories,

2 of 2

Shrimp & Macaroni Casserole (continued)

Nutritional Facts: 21 g fat (12 g saturated fat), 175 mg cholesterol, 671 mg sodium, 21 g carbohydrate, 1 g fiber, 25 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.