Traditional recipes

Creamy Baked Shrimp Macaroni and Four Cheeses

Creamy Baked Shrimp Macaroni and Four Cheeses


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Ingredients

  • Nonstick cooking spray
  • 1 8-ounce package frozen shrimp, such as Sea Cuisine Shrimp Scampi
  • 9 Tablespoons butter, divided
  • 1/3 Cup flour
  • 2 Cups milk
  • 4 Cups shredded Gruyere cheese
  • 2 Cups shredded sharp Cheddar
  • ½ Cup shredded Swiss cheese
  • 1½ Cup fresh breadcrumbs
  • 2 Tablespoons chopped fresh parsley

Directions

Preheat the oven to 350 degrees F. Coat a 3-quart baking dish with cooking spray.

Cook the shrimp as directed on the package. Remove the shrimp tails and discard.

Meanwhile, melt 6 tablespoons of the butter in a large saucepan over medium heat. Whisk in the flour until blended. Gradually whisk in the milk; bring to a simmer and cook for 3 minutes. Stir in the Gruyère until melted. Stir in the Cheddar, Swiss, salt, and pepper until blended.

Remove from the heat. Stir in the shrimp, shrimp cooking liquids, and macaroni until combined. Spoon into the prepared baking dish. Top with the Parmigiano-Reggiano and breadcrumbs. Drizzle with the remaining 3 tablespoons melted butter.

Cover with foil and bake until heated through, 45 minutes. Uncover, sprinkle on the parsley and bake until golden, 15 minutes.

Nutritional Facts

Servings10

Calories Per Serving504

Folate equivalent (total)38µg9%

Riboflavin (B2)0.3mg18.5%


Recipe Summary

  • Nonstick cooking spray
  • 1 16 ounce package dried cavatappi or corkscrew-shape pasta
  • 3 tablespoons unsalted butter
  • ⅓ cup finely chopped onion (1 small)
  • 3 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ cups milk
  • 8 ounces Gouda cheese, shredded* (2 cups)
  • 4 ounces sharp cheddar cheese, shredded* (1 cup)
  • 4 ounces Swiss cheese, shredded* (1 cup)
  • ½ cup grated Parmesan cheese
  • 1 tablespoon butter, melted
  • ½ cup panko (Japanese-style bread crumbs)
  • Snipped fresh parsley (optional)

Preheat broiler. Coat a 2 1/2- to 3-quart broiler-safe au gratin or baking dish with cooking spray set aside.** Bring a large pot of lightly salted water to boiling. Add pasta and cook according to package directions. Drain and return to the warm pot.

Meanwhile, in a large saucepan melt the 3 tablespoons butter over medium heat. Add onion cook and stir for 3 minutes. Stir in flour, kosher salt, and pepper. Add milk all at once. Cook, whisking constantly, until thickened and bubbly. Cook and whisk for 2 minutes more. Remove from heat.

Add Gouda cheese, cheddar cheese, Swiss cheese, and 1/4 cup of the Parmesan cheese, whisking until cheeses are melted and sauce is smooth. Add the cheese sauce to cooked pasta stir to coat. Transfer mixture to prepared dish.

In a small microwave-safe bowl melt the 1 teaspoon butter. Stir in panko and the remaining 1/4 cup Parmesan cheese. Sprinkle panko mixture over pasta mixture. Broil 5 to 6 inches from the heat about 2 minutes or until top is browned. If desired, garnish with parsley.


Recipe Summary

  • Nonstick cooking spray
  • 1 16 ounce package dried cavatappi or corkscrew-shape pasta
  • 3 tablespoons unsalted butter
  • ⅓ cup finely chopped onion (1 small)
  • 3 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ cups milk
  • 8 ounces Gouda cheese, shredded* (2 cups)
  • 4 ounces sharp cheddar cheese, shredded* (1 cup)
  • 4 ounces Swiss cheese, shredded* (1 cup)
  • ½ cup grated Parmesan cheese
  • 1 tablespoon butter, melted
  • ½ cup panko (Japanese-style bread crumbs)
  • Snipped fresh parsley (optional)

Preheat broiler. Coat a 2 1/2- to 3-quart broiler-safe au gratin or baking dish with cooking spray set aside.** Bring a large pot of lightly salted water to boiling. Add pasta and cook according to package directions. Drain and return to the warm pot.

Meanwhile, in a large saucepan melt the 3 tablespoons butter over medium heat. Add onion cook and stir for 3 minutes. Stir in flour, kosher salt, and pepper. Add milk all at once. Cook, whisking constantly, until thickened and bubbly. Cook and whisk for 2 minutes more. Remove from heat.

Add Gouda cheese, cheddar cheese, Swiss cheese, and 1/4 cup of the Parmesan cheese, whisking until cheeses are melted and sauce is smooth. Add the cheese sauce to cooked pasta stir to coat. Transfer mixture to prepared dish.

In a small microwave-safe bowl melt the 1 teaspoon butter. Stir in panko and the remaining 1/4 cup Parmesan cheese. Sprinkle panko mixture over pasta mixture. Broil 5 to 6 inches from the heat about 2 minutes or until top is browned. If desired, garnish with parsley.


Recipe Summary

  • Nonstick cooking spray
  • 1 16 ounce package dried cavatappi or corkscrew-shape pasta
  • 3 tablespoons unsalted butter
  • ⅓ cup finely chopped onion (1 small)
  • 3 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ cups milk
  • 8 ounces Gouda cheese, shredded* (2 cups)
  • 4 ounces sharp cheddar cheese, shredded* (1 cup)
  • 4 ounces Swiss cheese, shredded* (1 cup)
  • ½ cup grated Parmesan cheese
  • 1 tablespoon butter, melted
  • ½ cup panko (Japanese-style bread crumbs)
  • Snipped fresh parsley (optional)

Preheat broiler. Coat a 2 1/2- to 3-quart broiler-safe au gratin or baking dish with cooking spray set aside.** Bring a large pot of lightly salted water to boiling. Add pasta and cook according to package directions. Drain and return to the warm pot.

Meanwhile, in a large saucepan melt the 3 tablespoons butter over medium heat. Add onion cook and stir for 3 minutes. Stir in flour, kosher salt, and pepper. Add milk all at once. Cook, whisking constantly, until thickened and bubbly. Cook and whisk for 2 minutes more. Remove from heat.

Add Gouda cheese, cheddar cheese, Swiss cheese, and 1/4 cup of the Parmesan cheese, whisking until cheeses are melted and sauce is smooth. Add the cheese sauce to cooked pasta stir to coat. Transfer mixture to prepared dish.

In a small microwave-safe bowl melt the 1 teaspoon butter. Stir in panko and the remaining 1/4 cup Parmesan cheese. Sprinkle panko mixture over pasta mixture. Broil 5 to 6 inches from the heat about 2 minutes or until top is browned. If desired, garnish with parsley.


Recipe Summary

  • Nonstick cooking spray
  • 1 16 ounce package dried cavatappi or corkscrew-shape pasta
  • 3 tablespoons unsalted butter
  • ⅓ cup finely chopped onion (1 small)
  • 3 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ cups milk
  • 8 ounces Gouda cheese, shredded* (2 cups)
  • 4 ounces sharp cheddar cheese, shredded* (1 cup)
  • 4 ounces Swiss cheese, shredded* (1 cup)
  • ½ cup grated Parmesan cheese
  • 1 tablespoon butter, melted
  • ½ cup panko (Japanese-style bread crumbs)
  • Snipped fresh parsley (optional)

Preheat broiler. Coat a 2 1/2- to 3-quart broiler-safe au gratin or baking dish with cooking spray set aside.** Bring a large pot of lightly salted water to boiling. Add pasta and cook according to package directions. Drain and return to the warm pot.

Meanwhile, in a large saucepan melt the 3 tablespoons butter over medium heat. Add onion cook and stir for 3 minutes. Stir in flour, kosher salt, and pepper. Add milk all at once. Cook, whisking constantly, until thickened and bubbly. Cook and whisk for 2 minutes more. Remove from heat.

Add Gouda cheese, cheddar cheese, Swiss cheese, and 1/4 cup of the Parmesan cheese, whisking until cheeses are melted and sauce is smooth. Add the cheese sauce to cooked pasta stir to coat. Transfer mixture to prepared dish.

In a small microwave-safe bowl melt the 1 teaspoon butter. Stir in panko and the remaining 1/4 cup Parmesan cheese. Sprinkle panko mixture over pasta mixture. Broil 5 to 6 inches from the heat about 2 minutes or until top is browned. If desired, garnish with parsley.


Recipe Summary

  • Nonstick cooking spray
  • 1 16 ounce package dried cavatappi or corkscrew-shape pasta
  • 3 tablespoons unsalted butter
  • ⅓ cup finely chopped onion (1 small)
  • 3 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ cups milk
  • 8 ounces Gouda cheese, shredded* (2 cups)
  • 4 ounces sharp cheddar cheese, shredded* (1 cup)
  • 4 ounces Swiss cheese, shredded* (1 cup)
  • ½ cup grated Parmesan cheese
  • 1 tablespoon butter, melted
  • ½ cup panko (Japanese-style bread crumbs)
  • Snipped fresh parsley (optional)

Preheat broiler. Coat a 2 1/2- to 3-quart broiler-safe au gratin or baking dish with cooking spray set aside.** Bring a large pot of lightly salted water to boiling. Add pasta and cook according to package directions. Drain and return to the warm pot.

Meanwhile, in a large saucepan melt the 3 tablespoons butter over medium heat. Add onion cook and stir for 3 minutes. Stir in flour, kosher salt, and pepper. Add milk all at once. Cook, whisking constantly, until thickened and bubbly. Cook and whisk for 2 minutes more. Remove from heat.

Add Gouda cheese, cheddar cheese, Swiss cheese, and 1/4 cup of the Parmesan cheese, whisking until cheeses are melted and sauce is smooth. Add the cheese sauce to cooked pasta stir to coat. Transfer mixture to prepared dish.

In a small microwave-safe bowl melt the 1 teaspoon butter. Stir in panko and the remaining 1/4 cup Parmesan cheese. Sprinkle panko mixture over pasta mixture. Broil 5 to 6 inches from the heat about 2 minutes or until top is browned. If desired, garnish with parsley.


Recipe Summary

  • Nonstick cooking spray
  • 1 16 ounce package dried cavatappi or corkscrew-shape pasta
  • 3 tablespoons unsalted butter
  • ⅓ cup finely chopped onion (1 small)
  • 3 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ cups milk
  • 8 ounces Gouda cheese, shredded* (2 cups)
  • 4 ounces sharp cheddar cheese, shredded* (1 cup)
  • 4 ounces Swiss cheese, shredded* (1 cup)
  • ½ cup grated Parmesan cheese
  • 1 tablespoon butter, melted
  • ½ cup panko (Japanese-style bread crumbs)
  • Snipped fresh parsley (optional)

Preheat broiler. Coat a 2 1/2- to 3-quart broiler-safe au gratin or baking dish with cooking spray set aside.** Bring a large pot of lightly salted water to boiling. Add pasta and cook according to package directions. Drain and return to the warm pot.

Meanwhile, in a large saucepan melt the 3 tablespoons butter over medium heat. Add onion cook and stir for 3 minutes. Stir in flour, kosher salt, and pepper. Add milk all at once. Cook, whisking constantly, until thickened and bubbly. Cook and whisk for 2 minutes more. Remove from heat.

Add Gouda cheese, cheddar cheese, Swiss cheese, and 1/4 cup of the Parmesan cheese, whisking until cheeses are melted and sauce is smooth. Add the cheese sauce to cooked pasta stir to coat. Transfer mixture to prepared dish.

In a small microwave-safe bowl melt the 1 teaspoon butter. Stir in panko and the remaining 1/4 cup Parmesan cheese. Sprinkle panko mixture over pasta mixture. Broil 5 to 6 inches from the heat about 2 minutes or until top is browned. If desired, garnish with parsley.


Recipe Summary

  • Nonstick cooking spray
  • 1 16 ounce package dried cavatappi or corkscrew-shape pasta
  • 3 tablespoons unsalted butter
  • ⅓ cup finely chopped onion (1 small)
  • 3 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ cups milk
  • 8 ounces Gouda cheese, shredded* (2 cups)
  • 4 ounces sharp cheddar cheese, shredded* (1 cup)
  • 4 ounces Swiss cheese, shredded* (1 cup)
  • ½ cup grated Parmesan cheese
  • 1 tablespoon butter, melted
  • ½ cup panko (Japanese-style bread crumbs)
  • Snipped fresh parsley (optional)

Preheat broiler. Coat a 2 1/2- to 3-quart broiler-safe au gratin or baking dish with cooking spray set aside.** Bring a large pot of lightly salted water to boiling. Add pasta and cook according to package directions. Drain and return to the warm pot.

Meanwhile, in a large saucepan melt the 3 tablespoons butter over medium heat. Add onion cook and stir for 3 minutes. Stir in flour, kosher salt, and pepper. Add milk all at once. Cook, whisking constantly, until thickened and bubbly. Cook and whisk for 2 minutes more. Remove from heat.

Add Gouda cheese, cheddar cheese, Swiss cheese, and 1/4 cup of the Parmesan cheese, whisking until cheeses are melted and sauce is smooth. Add the cheese sauce to cooked pasta stir to coat. Transfer mixture to prepared dish.

In a small microwave-safe bowl melt the 1 teaspoon butter. Stir in panko and the remaining 1/4 cup Parmesan cheese. Sprinkle panko mixture over pasta mixture. Broil 5 to 6 inches from the heat about 2 minutes or until top is browned. If desired, garnish with parsley.


Recipe Summary

  • Nonstick cooking spray
  • 1 16 ounce package dried cavatappi or corkscrew-shape pasta
  • 3 tablespoons unsalted butter
  • ⅓ cup finely chopped onion (1 small)
  • 3 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ cups milk
  • 8 ounces Gouda cheese, shredded* (2 cups)
  • 4 ounces sharp cheddar cheese, shredded* (1 cup)
  • 4 ounces Swiss cheese, shredded* (1 cup)
  • ½ cup grated Parmesan cheese
  • 1 tablespoon butter, melted
  • ½ cup panko (Japanese-style bread crumbs)
  • Snipped fresh parsley (optional)

Preheat broiler. Coat a 2 1/2- to 3-quart broiler-safe au gratin or baking dish with cooking spray set aside.** Bring a large pot of lightly salted water to boiling. Add pasta and cook according to package directions. Drain and return to the warm pot.

Meanwhile, in a large saucepan melt the 3 tablespoons butter over medium heat. Add onion cook and stir for 3 minutes. Stir in flour, kosher salt, and pepper. Add milk all at once. Cook, whisking constantly, until thickened and bubbly. Cook and whisk for 2 minutes more. Remove from heat.

Add Gouda cheese, cheddar cheese, Swiss cheese, and 1/4 cup of the Parmesan cheese, whisking until cheeses are melted and sauce is smooth. Add the cheese sauce to cooked pasta stir to coat. Transfer mixture to prepared dish.

In a small microwave-safe bowl melt the 1 teaspoon butter. Stir in panko and the remaining 1/4 cup Parmesan cheese. Sprinkle panko mixture over pasta mixture. Broil 5 to 6 inches from the heat about 2 minutes or until top is browned. If desired, garnish with parsley.


Recipe Summary

  • Nonstick cooking spray
  • 1 16 ounce package dried cavatappi or corkscrew-shape pasta
  • 3 tablespoons unsalted butter
  • ⅓ cup finely chopped onion (1 small)
  • 3 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ cups milk
  • 8 ounces Gouda cheese, shredded* (2 cups)
  • 4 ounces sharp cheddar cheese, shredded* (1 cup)
  • 4 ounces Swiss cheese, shredded* (1 cup)
  • ½ cup grated Parmesan cheese
  • 1 tablespoon butter, melted
  • ½ cup panko (Japanese-style bread crumbs)
  • Snipped fresh parsley (optional)

Preheat broiler. Coat a 2 1/2- to 3-quart broiler-safe au gratin or baking dish with cooking spray set aside.** Bring a large pot of lightly salted water to boiling. Add pasta and cook according to package directions. Drain and return to the warm pot.

Meanwhile, in a large saucepan melt the 3 tablespoons butter over medium heat. Add onion cook and stir for 3 minutes. Stir in flour, kosher salt, and pepper. Add milk all at once. Cook, whisking constantly, until thickened and bubbly. Cook and whisk for 2 minutes more. Remove from heat.

Add Gouda cheese, cheddar cheese, Swiss cheese, and 1/4 cup of the Parmesan cheese, whisking until cheeses are melted and sauce is smooth. Add the cheese sauce to cooked pasta stir to coat. Transfer mixture to prepared dish.

In a small microwave-safe bowl melt the 1 teaspoon butter. Stir in panko and the remaining 1/4 cup Parmesan cheese. Sprinkle panko mixture over pasta mixture. Broil 5 to 6 inches from the heat about 2 minutes or until top is browned. If desired, garnish with parsley.


Recipe Summary

  • Nonstick cooking spray
  • 1 16 ounce package dried cavatappi or corkscrew-shape pasta
  • 3 tablespoons unsalted butter
  • ⅓ cup finely chopped onion (1 small)
  • 3 tablespoons all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ cups milk
  • 8 ounces Gouda cheese, shredded* (2 cups)
  • 4 ounces sharp cheddar cheese, shredded* (1 cup)
  • 4 ounces Swiss cheese, shredded* (1 cup)
  • ½ cup grated Parmesan cheese
  • 1 tablespoon butter, melted
  • ½ cup panko (Japanese-style bread crumbs)
  • Snipped fresh parsley (optional)

Preheat broiler. Coat a 2 1/2- to 3-quart broiler-safe au gratin or baking dish with cooking spray set aside.** Bring a large pot of lightly salted water to boiling. Add pasta and cook according to package directions. Drain and return to the warm pot.

Meanwhile, in a large saucepan melt the 3 tablespoons butter over medium heat. Add onion cook and stir for 3 minutes. Stir in flour, kosher salt, and pepper. Add milk all at once. Cook, whisking constantly, until thickened and bubbly. Cook and whisk for 2 minutes more. Remove from heat.

Add Gouda cheese, cheddar cheese, Swiss cheese, and 1/4 cup of the Parmesan cheese, whisking until cheeses are melted and sauce is smooth. Add the cheese sauce to cooked pasta stir to coat. Transfer mixture to prepared dish.

In a small microwave-safe bowl melt the 1 teaspoon butter. Stir in panko and the remaining 1/4 cup Parmesan cheese. Sprinkle panko mixture over pasta mixture. Broil 5 to 6 inches from the heat about 2 minutes or until top is browned. If desired, garnish with parsley.


Watch the video: Γαριδομακαρονάδα. #ΜηΜασάς by @Giorgos Tsoulis (May 2022).