Shrimp and Macaroni Casserole

Shrimp and macaroni casserole is an elevated take on a beloved comfort food: baked mac and cheese. Cooked macaroni and fresh shrimp are combined with mozzarella and Parmesan cheeses and baked in a simple custardy mixture of half-and-half, butter and egg. The result? Creamy, cheesy noodles studded with bites of tender shrimp.

This small-scale recipe makes just enough for two—an excellent option for an indulgent date night at home or for those who don’t like lots of leftovers. If you’re feeding a crowd, don’t worry! You can easily double the recipe to make a full-size seafood casserole.

Ingredients for Shrimp and Macaroni Casserole

• Elbow macaroni: You may find two types of elbow macaroni in the pasta aisle: smooth elbows and ridged macaroni. We recommend ridged macaroni from one of the best macaroni brands. The grooved shape allows the sauce to cling and is sturdier, which holds up well in baked dishes. To prevent mushy noodles, cook the macaroni until it’s just al dente.
• Egg: This custard-style macaroni and cheese casserole calls for an egg instead of a roux-thickened cheese sauce. A  beaten egg helps bind the ingredients together and gives the casserole a texture that’s firm, not saucy.
• Half-and-half cream: Rich half-and-half adds flavor and keeps the pasta from drying out. Swap 2% or whole milk if you prefer a lighter option.
• Butter: Melted butter enhances the richness and creaminess of the casserole. Use unsalted butter to prevent an overly salty dish.
• Cheese: Mozzarella melts evenly, creating cheese-pull goodness, while grated Parmesan adds nuttiness. For the best texture, grate cheese by hand and skip the pre-shredded stuff—it contains anti-caking agents that can interfere with melting. Pop the mozzarella in the freezer for 15 to 30 minutes to make it firmer and easier to shred.
• Garlic: A bit of minced garlic adds depth of flavor and helps balance the cream and cheese. You can substitute one garlic clove with 1/4 teaspoon of garlic powder.
• Shrimp: This recipe calls for medium shrimp (31-40 per pound) that have been peeled and deveined. If using frozen shrimp, thaw and drain or pat dry before assembling the casserole. We recommend chopping the shrimp into bite-sized pieces for even distribution in the macaroni casserole, but you could leave them whole if you prefer. Don’t forget to remove the tails!
• Spinach: Use fresh spinach, not frozen—it releases too much liquid that can give the casserole a watery texture. If you’re not big on spinach, leave it out or use a different green veggie like peas or broccoli.

Directions

Step 1: Cook the macaroni

Cook the elbow macaroni according to the package directions. While the pasta cooks, combine the egg, cream and melted butter in a small bowl. Set the bowl aside.

Editor’s Tip: For the best flavor, remember to salt your pasta water and be careful not to overcook the noodles on the stovetop. Otherwise, you’ll end up with mushy macaroni as they continue to cook in the oven.

Step 2: Combine macaroni with cheese and sauce

Drain the macaroni and transfer it to a mixing bowl. Add the Parmesan cheese, 1/2 cup of mozzarella cheese, minced garlic, salt, pepper and the egg mixture to the pasta, and toss to coat. Stir in the shrimp and spinach.

Editor’s Tip: You can dirty one less dish by mixing the macaroni with the cheese and sauce in the same pot you cooked the noodles in.

Step 3: Bake the casserole

Transfer the macaroni mixture to a greased 1-quart baking dish. Sprinkle the top of the casserole with the remaining shredded mozzarella. Bake the casserole, uncovered, for 20 to 25 minutes or until the shrimp turn pink and the cheese is melted and bubbly.

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Recipe Variations

• Change the cheese: Use shredded sharp cheddar cheese instead of mozzarella for a classic mac and cheese flavor. Create layered flavor with a blend of melting cheeses, like Gruyere, fontina or Monterey Jack—just be sure to shred them yourself for the best meltability.
• Add a topping: Baked cheesy casseroles and crispy, golden crumb toppings go together like, well, macaroni and cheese! Toss bread crumbs or crumbled Ritz crackers with a tablespoon of melted butter and sprinkle them on the casserole before baking, similar to how it’s done in this baked mac and cheese recipe.
• Turn up the heat: Love spicy seafood pasta? Add a dash or two of cayenne pepper or Cajun seasoning to the egg mixture. Or, give the dish extra coastal flair with a sprinkle of Old Bay or other seafood seasoning.
• Experiment with mix-ins: Shrimp is the star mix-in, but you can customize this casserole by subbing chopped broccoli florets or green peas for the spinach, or by adding a few strips of cooked, crumbled bacon.

How to Store Shrimp and Macaroni Casserole

Once cooled, transfer leftovers to an airtight container and store them in the fridge. The shrimp and macaroni casserole will be good for up to four days. To reheat it, place a single portion in a microwave-safe dish with a splash of milk and heat it in 30-second intervals until it’s warm.

Can you make shrimp and macaroni casserole ahead of time?

You can assemble the casserole up to one day in advance and store it in the refrigerator until it’s time to bake. Cook and drain the macaroni, then combine the noodles with the rest of the ingredients and transfer them to a baking dish. Cover the dish tightly and refrigerate it. When you’re ready to bake, let the dish sit at room temperature while the oven preheats.

Shrimp and Macaroni Casserole Tips

JOSH RINK FOR TASTE OF HOME

What size shrimp should I use?

Medium shrimp (31-40 per pound) are a good size for this shrimp and macaroni casserole. They offer a meaty bite without being so thick that they overpower the pasta or so small that they get lost in the casserole. If you prefer to leave the shrimp whole instead of chopping them, use small shrimp (41-50 per pound).

What kind of cheese goes best with shrimp?

Creamy, mild-tasting cheeses are the best choices for cheesy shrimp recipes. They won’t overpower the shrimp’s sweet, delicate taste. We recommend mozzarella and Parmesan for this shrimp and macaroni casserole recipe, but yellow or white cheddar, fontina, Havarti and Monterey Jack are also good choices.

What can you serve with macaroni and cheese shrimp casserole?

You can serve this casserole as an entree or a side dish. Make it a meal by adding a green salad with a simple vinaigrette and sliced bread. For an indulgent, restaurant-worthy meal, serve a scoop of macaroni and shrimp casserole alongside a grilled steak and a green vegetable, like air-fryer asparagus or sauteed green beans and mushrooms.