Macaroni & Cheese with Shrimp, Rosemary, and Meyer Lemon

Macaroni and cheese is a traditional favorite, that’s for sure. This version dresses up the old time dish with shrimp, the savory taste of rosemary, and Meyer lemon zest. The result is sure to be a hit for weekday or weekends alike, along with leftovers for school or brown bag lunches.

INGREDIENTS

8 ounces whole wheat macaroni
A splash of olive oil
1 lb shrimp, peeled and deveined
2 3/4 cups whole milk
zest of 2 medium Meyer lemons
2 tablespoons fresh rosemary, finely minced
1/2 teaspoon salt
several grinds black pepper
3 tablespoons butter, plus extra for buttering a casserole dish
1/4 cup whole wheat pastry flour
1 cup Gruyère cheese, grated
1 cup sharp cheddar, grated
1/2 cup Parmesan or other hard cheese, grated

INSTRUCTIONS

  • Preheat the oven to 375 degrees Fahrenheit & butter a 2-quart casserole.
  • Cook the pasta, adding a splash of olive oil to the boiling water as you add the macaroni.
  • Cook at a simmer for about 4 minutes, or until a little firmer than al dente. Drain and rinse thoroughly with cold water.
  • Toss with another splash of olive oil in a bowl, and add the shrimp, which will begin to cook in the hot pasta. Set aside.
  • Add the milk and Meyer lemon zest to a saucepan and heat over a low setting until just barely simmering.
  • While the milk heats, add the butter to a large saucepan and melt over a medium-high heat.
  • Add the flour to the melted butter, stirring for a minute or two.
  • Pour the hot lemon/milk mixture slowly into the melted butter and flour (or “roue”) whisking as you do. The mixture should thicken as you stir.
  • Stir in the minced rosemary, salt, and pepper. Cook for about a minute.
  • Add the cheese a handful at a time, reserving about a quarter cup of each type of cheese. Continue to stir as you add, until the cheese is completely melted and the sauce is very smooth in texture.
  • Add the macaroni and shrimp to the cheese sauce and combine thoroughly.
  • Add the macaroni mixture to the casserole dish.
  • Top with the remaining cheese you’ve held back.
  • Bake in the oven for about 30 to 35 minutes, until the top is golden brown.
Macaroni & Cheese with Shrimp, Rosemary, and Meyer Lemon
Print Recipe
Macaroni and cheese is a traditional favorite, that's for sure. This version dresses up the old time dish with shrimp, the savory taste of rosemary, and Meyer lemon zest. The result is sure to be a hit for weekday or weekends alike, along with leftovers for school or brown bag lunches.
Macaroni & Cheese with Shrimp, Rosemary, and Meyer Lemon
Print Recipe
Macaroni and cheese is a traditional favorite, that's for sure. This version dresses up the old time dish with shrimp, the savory taste of rosemary, and Meyer lemon zest. The result is sure to be a hit for weekday or weekends alike, along with leftovers for school or brown bag lunches.
Ingredients
Servings:
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit & butter a 2-quart casserole.
  2. Cook the pasta, adding a splash of olive oil to the boiling water as you add the macaroni.
  3. Cook at a simmer for about 4 minutes, or until a little firmer than al dente. Drain and rinse thoroughly with cold water.
  4. Toss with another splash of olive oil in a bowl, and add the shrimp, which will begin to cook in the hot pasta. Set aside.
  5. Add the milk and Meyer lemon zest to a saucepan and heat over a low setting until just barely simmering.
  6. While the milk heats, add the butter to a large saucepan and melt over a medium-high heat.
  7. Add the flour to the melted butter, stirring for a minute or two. Pour the hot lemon/milk mixture slowly into the melted butter and flour (or "roue") whisking as you do. The mixture should thicken as you stir.
  8. Stir in the minced rosemary, salt, and pepper. Cook for about a minute.
  9. Add the cheese a handful at a time, reserving about a quarter cup of each type of cheese. Continue to stir as you add, until the cheese is completely melted and the sauce is very smooth in texture.
  10. Add the macaroni and shrimp to the cheese sauce and combine thoroughly.
  11. Add the macaroni mixture to the casserole dish.
  12. Top with the remaining cheese you've held back.
  13. Bake in the oven for about 30 to 35 minutes, until the top is golden brown.
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