Ingredients
4
4 servings
- •0.5 cup elbow macaroni
- •1 tablespoon unsalted butter
- •1 tablespoon all-purpose flour
- •0.75 cup 1% milk
- •0.5 cup shredded sharp Cheddar cheese
- •1.5 tablespoons sour cream
- •0.5 teaspoon Cajun seasoning
- •1 cup frozen salad shrimp
- •2 tablespoons panko bread crumbs
- •2 tablespoons shredded sharp Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an oval au gratin dish.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- Melt butter in a saucepan over medium heat. Stir in flour until a smooth paste is formed. Slowly pour in milk, whisking to incorporate. Stir in 1/2 cup Cheddar, sour cream, and Cajun seasoning. Stir in drained macaroni, then stir in frozen shrimp until well combined. Pour into the prepared dish, then sprinkle panko and 2 tablespoons Cheddar over top.
- Bake in the preheated oven until bubbly and golden, about 20 minutes.
Nutritional Facts
Per 4 servings
- Calories: 232
- Carbohydrate: 17g
- Fat: 12g
- Fiber: 1g
- Protein: 15g
- Sugar: 3g
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