How to make Baked Macaroni and Cheese with Shrimp (Velvetta Version)

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is a more affordable protein alternative.

Remove the heads from the shrimp and peel the shells off the tails.

Cut the back of the shrimp to remove the black string and rinse the shrimp tails in cold water.

In a large pot, bring 3.5 quarts of water to a simmer and add 1 pound 6 ounces of elbow macaroni, stirring briefly.

Simmer macaroni for 8 minutes, then drain and rinse with cold water.

In a medium pot, combine 1 pint of heavy whipping cream and 2 tablespoons of unsalted butter over medium-high heat until simmering.

Add 16 ounces of Velveeta cheese and 1 cup of shredded mild cheddar cheese to the simmering cream, stirring until melted over about 6 minutes.

Season with 1/4 teaspoon of salt and optional 1/2 teaspoon of Chef Alfred's Seafood Magic, stirring to combine.

Add the shrimp to the cheese sauce, stirring for 1 minute to cook the shrimp slightly.

Lightly butter the bottom and sides of a 10 by 13 deep dish glass pan.

Preheat the oven to 350°F (175°C).

Combine the macaroni with the cheese sauce in a large pot, stirring to coat the macaroni evenly.

Pour the macaroni and cheese mixture into the baking pan and spread it evenly.

Sprinkle 1 cup of shredded mild cheddar cheese on top.

Bake in the preheated oven for 30 minutes.

Remove from the oven and let cool for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens