I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.

A one pot shrimp macaroni and cheese recipe served in a warm and toasted bun for a meal with minimal cleanup and maximum indulgence.

In my opinion, few meals are more satisfying than a hot bowl of macaroni swimming in a smooth, creamy, and tangy cheese sauce. Add in shrimp and serve it in a warm and toasted bun and you’ve got a dish that can pass for one you may have spent the better part of an hour standing in line for. Except you made it yourself using only one pot and it only took you 30 minutes.

Recipe Ingredients:

Ingredient notes:

Butter: While unsalted is usually my go-to, salted or unsalted butter will work here. If you use salted butter, you’ll likely end up adding less salt, if any, when seasoning at the end.

Milk: Whole milk is best for the most decadent sauce, but 1% or 2% will work too if that’s all you have on hand.

Cheese: Cabot’s award-winning cheddar cheeses are the way to go here. All Cabot cheddars are 100% naturally lactose-free, gluten-free and naturally aged.

When a recipe calls for as few ingredients as this one, it is very important to use quality ingredients because each ingredient will need to carry its own weight. Cheese is the star of the show here so I used a blend of Cabot’s sharp cheddar cheese and seriously sharp cheddar cheese for a bold and tangy flavor profile.

Pasta: stick with regular (not large) elbow macaroni or small shells if you’re going to serve it in a bun. If you’re skipping the buns and serving as a stand alone dish, feel free to use any short-cut pasta (e.g. penne, farfalle, rotini, etc.)

Shrimp: Frozen cooked shrimp with the tails off is a huge time saver. For this recipe I used medium shrimp, but you can always use a different size. Follow the thawing instructions on the package (it doesn’t take very long) before beginning the recipe.

Mustard powder: aka ground mustard. Homemade macaroni and cheese would be missing something without it. Don’t skip this ingredient.

Hot dog buns: Look for large hot dog buns, not dinky ones, so that you can stuff more mac and cheese in. If you can’t find large buns, French deli rolls are a great substitute.

Go the extra mile and toast the buns for the perfect finish. Use a toaster oven, a regular oven (350°F for about 5 minutes), or on the stove (butter the outside of the buns and toast each side on a pan over medium low heat, about 2-4 minutes per side).

Step-by-step Instructions:

In a large and deep skillet (I used a 10-inch pan that was 2.7-inches deep) or large pot, melt the butter over medium heat.
Add the flour and whisk together to form a paste.
Continue to cook for about a minute.
Pour in about 3/4 cup of milk and whisk until a slurry forms
Once the slurry forms, add the rest of the milk.
Continue whisking until there are very few flour lumps.

Whisk in the water
Sprinkle in the mustard powder and cayenne pepper and whisk until combined.
Once the liquid begins to steam, add in the uncooked macaroni. Switch to a wooden spoon to stir in the macaroni. Bring to a boil.
Once boiling, lower the heat to low and allow to simmer uncovered until the macaroni is al dente or soft, however you prefer your pasta (start checking about 2 minutes before what’s recommended on the packaging). Stir frequently using a wooden spoon to prevent the macaroni from sticking to the bottom of the pot. While the macaroni is cooking, toast the buns/rolls.

Once the macaroni is cooked, turn off the heat.

Slowly stir in the cheeses, about 1/2 cup at a time. Once all the cheese has melted, stir in the shrimp. Season with salt and pepper to taste.

Divide the mac and cheese between the toasted buns. Garnish with chives and serve immediately.

Recipe tips:

Preparation: The recipe moves very quickly so pre-measure the ingredients and thaw the cooked shrimp according to package instructions before beginning.

Buns: Toast the buns/rolls while the macaroni is cooking so that they’re still warm when the mac and cheese is done.

Make ahead: The mac and cheese is best when made right before serving. The cheese sauce is not as creamy when reheated after refrigeration. However, if you must make it in advance, only make the macaroni and cheese in advance and wait until serving to toast and fill the buns.

Serving suggestions: Serve it with a colorful salad, corn, or crispy potato chips.

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