Baked Mac ‘n Cheese with Shrimp and Bacon


  • 1 lb medium raw shrimp (25-30 count), peeled, deveined, tails removed
  • 3/4 tsp salt, divided
  • 1/2 tsp ground black pepper
  • 6 Tbsp butter, divided
  • 1/2 cup dry white wine, divided
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 3 1/2 cup milk, divided
  • 1 Tbsp Honey Dijon mustard
  • 1 tsp Cajon seasoning
  • 1/2 lb bacon, cooked and crumbled
  • 8 oz uncooked pasta (I used fusilli)
  • 2/3 cup Smoked Gouda, shredded, divided
  • 1 cup medium Cheddar, divided
  • 2/3 cup panko bread crumbs


  1. Season shrimp with 1/4 tsp of the salt, and pepper.
  2. Heat 2 Tbsp of the butter in a large skillet with high edges, over medium heat; until bubbling.
  3. Cook the shrimp 2-3 minutes, until pink and cooked through, turning once.
  4. Stir in 1/4 cup dry white wine; cook 1 minute and remove shrimp with a slotted spoon.
  5. Add onion and garlic to the sauce pan and cook for 2 minutes; until onions become translucent.
  6. Add remaining butter and flour to pan; whisk 1-2 minutes or until smooth.
  7. Slowly pour in 1 cup of the milk, whisking constantly until smooth.
  8. Whisk in remaining milk, 1/4 cup dry white wine, mustard, Cajun seasoning and remaining 1/2 tsp salt.
  9. Cook, covered, 3-5 minutes or until mixture comes to a simmer, whisking often.
  10. Remove pan from heat.
  11. Stir in pasta, 1/2 of the cheddar and  1/2 of the smoked Gouda.
  12. Pour into a 5 qt ceramic casserole dish and bake, covered, 30-35 minutes or until pasta is tender, gently stirring once halfway through baking.
  13. Meanwhile, combine bread crumbs and remaining cheeses in small bowl.
  14. Remove dish from oven and preheat the broiler.
  15. Stir in shrimp and bacon, and top with bread crumb mixture.
  16. Place dish 2-4 inches from heating element and broil 2-3 minutes; until top is golden brown.
  17. Remove from oven; let stand 5 minutes.




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