Shrimp Mac & Cheese
The recipe is below.




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June 2008

Product Reviews / Main Nibbles / Cheese

Gourmet Macaroni And Cheese Recipes

Part VI: Shrimp Embrochette





Shrimp Embrochette Casserole Recipe

Ann Jones was the 2007 Denver Area Regional Winner,and Second Runner up in the Grand Finale of the Tillamook Macaroni & Cheese Recipe Contest. A typical shrimp embrochette recipes stuffs a butterflied shrimp with different Cheddars, jalapeño and breadcrumbs and wraps the shrimp in bacon. Here, Ann transports the concept to macaroni and cheese.


  • 2-1/2 teaspoons salt, divided
  • 1 pound box shell pasta
  • 5 tablespoons unsalted butter, divided
  • 1 cup Vintage White Medium Cheddar cheese (or equivalent), shredded
  • 1 cup Colby Jack cheese, shredded
  • 1 cup Sharp Cheddar cheese, shredded
  • 2 teaspoons fresh garlic, peeled and minced
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1/2 teaspoon black pepper
  • 1 cup Gruyère cheese, shredded
  • 1/2 cup  crumbled, pre-cooked bacon
  • 1 jalapeño chile, stem and seed removed and finely chopped
  • 8 ounces jumbo shrimp, cooked, shelled, deveined and chopped
  • Nonstick cooking spray
  • 1 ciabatta roll, chopped into large cubes
  • 1/2 cup Parmesan cheese, grated


  1. Preheat oven to 350°F.
  2. Fill a large pot with water and bring to a boil over high heat; add 1 teaspoon salt and the dry pasta. Return to a boil and cook 6 to 8 minutes, or until al dente.
  3. Drain in a colander, return pasta to the pot and stir in 1 tablespoon unsalted butter. Toss in the Vintage White Medium Cheddar, Colby Jack, and Sharp Cheddar cheeses, and set aside.
  4. To make a sauce, add 4 tablespoons butter and garlic to a 2-quart saucepan and heat over medium heat, 1 to 2 minutes, or until butter is melted and garlic is softened. Add flour and stir continuously, using a whisk, to combine. Continue to cook over a medium heat and gradually whisk in the milk and cream. Stir continuously to prevent scorching; cook 6 to 8 minutes, or until starting to thicken. Remove from heat and stir in 1-1/2 teaspoon salt, black pepper and Gruyère cheese.
  5. Pour sauce over the pasta, add the bacon, jalapeño and shrimp and stir until well combined. Spray a 3-quart baking dish with nonstick cooking spray, and pour the pasta mixture into the dish.
  6. In a food processor, pulse ciabatta cubes several seconds until large bread crumbs form. Toss together with Parmesan cheese, and top pasta with breadcrumb mixture. Bake in pre-heated oven until top is golden, about 30 minutes. Serves 8.


In fact, most award-winning recipes use other shapes.
See the different pasta shapes in our


Recipe copyright Tillamook. Other material

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