Ingredients for Shrimp and Macaroni Casserole<\/h2>\n\n- Elbow macaroni:<\/strong> You may find two types of elbow macaroni in the pasta aisle: smooth elbows and ridged macaroni. We recommend ridged macaroni from one of the best macaroni brands<\/a>. The grooved shape allows the sauce to cling and is sturdier, which holds up well in baked dishes. To prevent mushy noodles, cook the macaroni until it’s just al dente<\/a>.<\/li>\n
- Egg:<\/strong> This custard-style macaroni and cheese casserole calls for an egg instead of a roux-thickened cheese sauce<\/a>. A\u00a0 beaten egg helps bind the ingredients together and gives the casserole a texture that’s firm, not saucy.<\/li>\n
- Half-and-half cream:<\/strong> Rich half-and-half adds flavor and keeps the pasta from drying out. Swap 2% or whole milk if you prefer a lighter option.<\/li>\n
- Butter:<\/strong> Melted butter enhances the richness and creaminess of the casserole. Use unsalted butter<\/a> to prevent an overly salty dish.<\/li>\n
- Cheese:<\/strong> Mozzarella melts evenly, creating cheese-pull goodness, while grated Parmesan adds nuttiness. For the best texture, grate cheese by hand<\/a> and skip the pre-shredded stuff\u2014it contains anti-caking agents that can interfere with melting. Pop the mozzarella in the freezer for 15 to 30 minutes to make it firmer and easier to shred.<\/li>\n
- Garlic:<\/strong> A bit of minced garlic adds depth of flavor and helps balance the cream and cheese. You can substitute one garlic clove with 1\/4 teaspoon of garlic powder.<\/li>\n
- Shrimp:<\/strong> This recipe calls for medium shrimp (31-40 per pound) that have been peeled and deveined. If using frozen shrimp, thaw and drain or pat dry before assembling the casserole. We recommend chopping the shrimp into bite-sized pieces for even distribution in the macaroni casserole, but you could leave them whole if you prefer. Don’t forget to remove the tails!<\/li>\n
- Spinach:<\/strong> Use fresh spinach, not frozen\u2014it releases too much liquid that can give the casserole a watery texture. If you’re not big on spinach, leave it out or use a different green veggie like peas or broccoli.<\/li>\n<\/ul>\n
Directions<\/h2>\nStep 1: Cook the macaroni<\/h3>\n
Cook the elbow macaroni according to the package directions. While the pasta cooks, combine the egg, cream and melted butter in a small bowl. Set the bowl aside.<\/p>\n
Editor’s Tip:<\/em> For the best flavor, remember to salt your pasta water<\/a> and be careful not to overcook the noodles on the stovetop. Otherwise, you’ll end up with mushy macaroni as they continue to cook in the oven.<\/p>\nStep 2: Combine macaroni with cheese and sauce<\/h3>\n
Drain the macaroni and transfer it to a mixing bowl. Add the Parmesan cheese, 1\/2 cup of mozzarella cheese, minced garlic, salt, pepper and the egg mixture to the pasta, and toss to coat. Stir in the shrimp and spinach.<\/p>\n
Editor’s Tip:<\/em> You can dirty one less dish by mixing the macaroni with the cheese and sauce in the same pot you cooked the noodles in.<\/p>\nStep 3: Bake the casserole<\/h3>\n
Transfer the macaroni mixture to a greased 1-quart baking dish. Sprinkle the top of the casserole with the remaining shredded mozzarella. Bake the casserole, uncovered, for 20 to 25 minutes or until the shrimp turn pink and the cheese is melted and bubbly.<\/p>\n
![\"Close](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-and-Macaroni-Casserole-FT25_42464_JR_0327_2.jpg?fit=700%2C1024\")
JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\nRecipe Variations<\/h2>\n\n- Change the cheese:<\/strong> Use shredded sharp cheddar cheese instead of mozzarella for a classic mac and cheese flavor. Create layered flavor with a blend of melting cheeses<\/a>, like Gruyere, fontina or Monterey Jack\u2014just be sure to shred them yourself for the best meltability.<\/li>\n
- Add a topping:<\/strong> Baked cheesy casseroles and crispy, golden crumb toppings go together like, well, macaroni and cheese! Toss bread crumbs or crumbled Ritz crackers with a tablespoon of melted butter and sprinkle them on the casserole before baking, similar to how it’s done in this baked mac and cheese recipe<\/a>.<\/li>\n
- Turn up the heat:<\/strong> Love spicy seafood pasta? Add a dash or two of cayenne pepper or Cajun seasoning<\/a> to the egg mixture. Or, give the dish extra coastal flair with a sprinkle of Old Bay or other seafood seasoning.<\/li>\n
- Experiment with mix-ins:<\/strong> Shrimp is the star mix-in, but you can customize this casserole by subbing chopped broccoli florets or green peas for the spinach, or by adding a few strips of cooked, crumbled bacon.<\/li>\n<\/ul>\n
How to Store Shrimp and Macaroni Casserole<\/h2>\n
Once cooled, transfer leftovers to an airtight container and store them in the fridge. The shrimp and macaroni casserole will be good for up to four days. To reheat it, place a single portion in a microwave-safe dish with a splash of milk and heat it in 30-second intervals until it’s warm.<\/p>\n
Can you make shrimp and macaroni casserole ahead of time?<\/h3>\n
You can assemble the casserole up to one day in advance and store it in the refrigerator until it’s time to bake. Cook and drain the macaroni, then combine the noodles with the rest of the ingredients and transfer them to a baking dish. Cover the dish tightly and refrigerate it. When you’re ready to bake, let the dish sit at room temperature while the oven preheats.<\/p>\n
Shrimp and Macaroni Casserole Tips<\/h2>\n
![\"Close-up](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-and-Macaroni-Casserole-FT25_42464_JR_0327_3.jpg?fit=700%2C1024\")
JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\nWhat size shrimp should I use?<\/h3>\n
Medium shrimp (31-40 per pound) are a good size for this shrimp and macaroni casserole. They offer a meaty bite without being so thick that they overpower the pasta or so small that they get lost in the casserole. If you prefer to leave the shrimp whole instead of chopping them, use small shrimp (41-50 per pound).<\/p>\n
What kind of cheese goes best with shrimp?<\/h3>\n
Creamy, mild-tasting cheeses are the best choices for cheesy shrimp recipes. They won’t overpower the shrimp’s sweet, delicate taste. We recommend mozzarella and Parmesan for this shrimp and macaroni casserole recipe, but yellow or white cheddar, fontina, Havarti and Monterey Jack are also good choices.<\/p>\n
What can you serve with macaroni and cheese shrimp casserole?<\/h3>\n
You can serve this casserole as an entree or a side dish. Make it a meal by adding a green salad with a simple vinaigrette<\/a> and sliced bread. For an indulgent, restaurant-worthy meal, serve a scoop of macaroni and shrimp casserole alongside a grilled steak<\/a> and a green vegetable, like air-fryer asparagus<\/a> or sauteed green beans and mushrooms<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"Shrimp and macaroni casserole is an upscale baked mac and cheese, with bite-sized pieces of shrimp in a creamy, cheesy sauce.<\/p>\n","protected":false},"author":7061,"featured_media":2129948,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[306302,303971,304162,305883,304423,304328,305271,304292,305487,304338,305334,307049,303966,304408,304368,303887,306848,305353,307536,304268,304458,307514,306297,324623,307064,304150,303883,304473,304353],"categories-v2":[312163,308500,309439,311532,308821,308988,308319,308984,308481,309216,308305,310796,308992,309337,310085,308495,308813,308745,308478,309603,309362,310514,259483,308865,310497,312156,309177,310142,309434,308476,308876,309005],"coauthors":[344069],"recommended_recipes":[{"post_title":"Makeover Shrimp Rice Casserole","post_link":"\/recipes\/makeover-shrimp-rice-casserole\/","post_image":"\/wp-content\/uploads\/2025\/04\/Makeover-Shrimp-Rice-Casserole_EXPS_TOHD25_24137_JonathanMelendez_02.jpg"},{"post_title":"Seafood 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and Macaroni Casserole","datePublished":"2018-01-01","dateModified":"2025-04-04","prepTime":"PT20M","cookTime":"PT20M","totalTime":"PT40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-Macaroni-Casserole_EXPS_FT25_42464_JR_0327_1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Shrimp and macaroni casserole is an upscale baked mac and cheese, with bite-sized pieces of shrimp in a creamy, cheesy sauce.","recipeIngredient":["1 cup uncooked elbow macaroni","1 large egg, beaten","1\/4 cup half-and-half cream","2 tablespoons butter, melted","1\/2 cup grated Parmesan cheese","3\/4 cup shredded part-skim mozzarella cheese, divided","1 garlic clove, minced","1\/4 teaspoon salt","1\/8 teaspoon pepper","1\/4 pound uncooked shrimp, peeled, deveined and chopped","3\/4 cup chopped fresh spinach"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the macaroni","text":"Cook the elbow macaroni according to the package directions. While the pasta cooks, combine the egg, cream and melted butter in a small bowl. Set the bowl aside. Editor's Tip: For the best flavor, remember to salt your pasta water and be careful not to overcook the noodles on the stovetop. Otherwise, you'll end up with mushy macaroni as they continue to cook in the oven."},{"@type":"HowToStep","name":"Combine macaroni with cheese and sauce","text":"Drain the macaroni and transfer it to a mixing bowl. Add the Parmesan cheese, 1\/2 cup of mozzarella cheese, minced garlic, salt, pepper and the egg mixture to the pasta, and toss to coat. Stir in the shrimp and spinach. Editor's Tip: You can dirty one less dish by mixing the macaroni with the cheese and sauce in the same pot you cooked the noodles in."},{"@type":"HowToStep","name":"Bake the casserole","text":"Transfer the macaroni mixture to a greased 1-quart baking dish. Sprinkle the top of the casserole with the remaining shredded mozzarella. Bake the casserole, uncovered, for 20 to 25 minutes or until the shrimp turn pink and the cheese is melted and bubbly.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-and-Macaroni-Casserole-FT25_42464_JR_0327_2.jpg?fit=700,1024"}],"recipeYield":"servings","author":[{"@type":"Person","name":"Sharon Lehman, RDN"}],"nutrition":{"@type":"NutritionInformation","calories":" 371 calories","fatContent":"21g fat (12g saturated fat)","cholesterolContent":"175mg cholesterol","sodiumContent":"671mg sodium","carbohydrateContent":"21g carbohydrate (3g sugars","fiberContent":"1g fiber)","proteinContent":"25g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6875,"reviewCount":48,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-10-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SpaceCat"},"reviewBody":"
Made this today and tripled the recipe because I had a 12 oz. bag of shrimp. I cooked the shrimp for a few minutes before I added it. I added a 4 oz. package of goat cheese. I also added frozen peas because I didn't have spinach. I divided the mixture, and baked one casserole and put the other in the freezer unbaked. After all of that I realized I'd forgotten the eggs! Still great. Thank you!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jamiekidd77"},"reviewBody":"My family and I LOVED this recipe. I doubled it to serve 4 and it came out delicious. We liked it so much that I made it again a couple nights later. One thing I did not do was chop the shrimp, I left them whole and it was even more delicious. Great recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"marie elena","givenName":"marie","familyName":"elena"},"reviewBody":"ABSOLUTELY UNDENIABLY ABSOLUTELY FABULOUSLY INCREDIBLY DELICIOUS!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ojc0806"},"reviewBody":"quick, easy, yummy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-02-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"maneau"},"reviewBody":"it was very good","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Rockamama"},"reviewBody":"For a more elegant presentation, substitute fettucine noodles for the macaroni.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"alisonderry1975"},"reviewBody":"Absolutely love this recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-01-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"charles coello","givenName":"charles","familyName":"coello"},"reviewBody":"Very good! This is a keeper that we will certainly make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ekatiakarpova"},"reviewBody":"This is very good, but it is little bit dry.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Igraine32"},"reviewBody":"Wow! Ok, I doubled the recipe. I also added a couple of seasonings - old bay & paprika just on top. I should also say that the garlic cloves were huge so this was very garlicky - delicious if you love garlic. I would have done a full pound of shrimp for 6 servings though. Next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ranforever"},"reviewBody":"It was ok but it just didn't float my boat...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LauraJK"},"reviewBody":"This recipe will go into my collection. Made it tonight for dinner and it turned out great. My husband remarked \"this is a good one!\". Would like to double and freeze one next time. I did add more shrimp and a bit more spinach. Was kind of casual with the ingredients. I can see where this would be easy to adjust to your tastes (different types of cheeses, more veggies, etc..). Went together quickly - did have to cook about 15 minutes extra, but probably because I added quite a bit more shrimp.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"seahorse35"},"reviewBody":"i forgot to add the stars to my previous post. I give it 5 stars, this is very good! I used no fat half and half and the healthy \"butter\" spread to help with calorie and fat content. I want to see if I can find low fat parmesan cheese somewhere. That would really help. I still would like to know about freezing it, though. I would like to double it and freeze half and wonder about freezing it before or after putting it in the oven. Any suggestions would be appreciated. I would serve this to company!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ladycubsfan"},"reviewBody":"So quick, so easy, so delicious. Made exactly as written except left medium shrimp whole, doubled the recipe and increased shrimp. My husband and daughter absolutely loved it and said they definitely want it again. Thanks for sharing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"seahorse35"},"reviewBody":"I would like to know if anyone has tried to freeze this. I would love to be able to make extras and freeze for a quick dinner on a busy day.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ladyv62580"},"reviewBody":"We loved this!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"veggiemama"},"reviewBody":"So easy yet sooo delicious! I used precooked shrimp.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ValerieMS"},"reviewBody":"This is a great recipe! My husband is a Diabetic and I have high blood pressure. We use margarine rather than butter, fat free half-and-half, skip the salt and double the shrimp. We also increase the garlic to 3 cloves because we love garlic.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"browns19fan"},"reviewBody":"Marvelous! I followed the recipe pretty closely, except that I used cheddar cheese instead of the Parmesan, and I experimented a bit with the spinach. I defrosted a 10-ounce package, squeezed it as dry as I could get it, spread it out on a cookie sheet that I first coated with cooking spray, and baked it at 350 degrees for half an hour. The baking removed even more liquid without drying the spinach out completely.I also cut the shrimp in half crosswise instead of chopping them. Although the visible shrimp were cooked, the ones buried in the casserole needed a little nuke-time. We will definitely be having this again, so I will try halving the shrimp lengthwise.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"robinmag"},"reviewBody":"Wow, wow, wow. I made this for dinner last night and ate the leftovers for lunch and dinner today and wishing I had some more for tomorrow. Followed the recipe almost exactly, but I added a little more salt because I like things pretty salty. I can't wait to make it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AllyOops"},"reviewBody":"Is it possible for a dish to be too delicious? Oh, my goodness. This is the best I have had in a while. The richness of the cheese and depth of flavor made me want to go back for third and fourths. I doubled the recipe and the only thing I would change is to add more shrimp, perhaps half again what the recipe calls for. I want shrimp in every bite. Despite that, it is sooooo delicious!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-07-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"NyxRizzi"},"reviewBody":"My husband is a very picky eater. I'm always looking for new ways to make pasta a little more exciting. This is now one of his favorite dishes! I added a 1\/2 cup of feta cheese to give it a little kick. Very delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Whyn"},"reviewBody":"yummmyyyy!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"joycerm53"},"reviewBody":"This was very good. The only change I made was I used a Asiago, Fontina, Parmesan, Provolone mix in place of the Parmesan. My husband liked it. Will make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"42464","romance_copy_dek":"Shrimp and macaroni casserole is an upscale baked mac and cheese, with bite-sized pieces of shrimp in a creamy, cheesy sauce.","enhanced_recipe_title":"Shrimp and Macaroni Casserole","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup uncooked elbow macaroni","IngredientText":"1 cup uncooked elbow macaroni"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large egg, beaten","IngredientText":"1 large egg, beaten"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup half-and-half cream","IngredientText":"1\/4 cup half-and-half cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons butter, melted","IngredientText":"2 tablespoons butter, melted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup grated Parmesan cheese","IngredientText":"1\/2 cup grated Parmesan cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup shredded part-skim mozzarella cheese, divided","IngredientText":"3\/4 cup shredded part-skim mozzarella cheese, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 garlic clove, minced","IngredientText":"1 garlic clove, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon pepper","IngredientText":"1\/8 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 pound uncooked shrimp, peeled, deveined and chopped","IngredientText":"1\/4 pound uncooked shrimp, peeled, deveined and chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup chopped fresh spinach","IngredientText":"3\/4 cup chopped fresh spinach"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Shrimp---Macaroni-Casserole_EXPS_FT25_42464_JR_0327_1.jpg","RecipeId":42464,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Shrimp and Macaroni Casserole Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Shrimp---Macaroni-Casserole_EXPS_FT25_42464_JR_0327_1.jpg","ContributorId":null,"Firstname":"Michael","Lastname":"Cohen","City":"Los Angeles","StateDescription":"California","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. 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Shrimp and Macaroni Casserole Recipe<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/shrimp-macaroni-casserole\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Shrimp and Macaroni Casserole Recipe","description":"This shrimp and macaroni casserole combines elbow macaroni with juicy shrimp, ooey-gooey cheese, spinach and a creamy sauce.\u00a0","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/recipes\/shrimp-macaroni-casserole\/","og_locale":"en_US","og_type":"article","og_title":"Shrimp and Macaroni Casserole","og_description":"This shrimp and macaroni casserole combines elbow macaroni with juicy shrimp, ooey-gooey cheese, spinach and a creamy 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Directions<\/h2>\nStep 1: Cook the macaroni<\/h3>\n
Cook the elbow macaroni according to the package directions. While the pasta cooks, combine the egg, cream and melted butter in a small bowl. Set the bowl aside.<\/p>\n
Editor’s Tip:<\/em> For the best flavor, remember to salt your pasta water<\/a> and be careful not to overcook the noodles on the stovetop. Otherwise, you’ll end up with mushy macaroni as they continue to cook in the oven.<\/p>\n Drain the macaroni and transfer it to a mixing bowl. Add the Parmesan cheese, 1\/2 cup of mozzarella cheese, minced garlic, salt, pepper and the egg mixture to the pasta, and toss to coat. Stir in the shrimp and spinach.<\/p>\n Editor’s Tip:<\/em> You can dirty one less dish by mixing the macaroni with the cheese and sauce in the same pot you cooked the noodles in.<\/p>\n Transfer the macaroni mixture to a greased 1-quart baking dish. Sprinkle the top of the casserole with the remaining shredded mozzarella. Bake the casserole, uncovered, for 20 to 25 minutes or until the shrimp turn pink and the cheese is melted and bubbly.<\/p>\n Once cooled, transfer leftovers to an airtight container and store them in the fridge. The shrimp and macaroni casserole will be good for up to four days. To reheat it, place a single portion in a microwave-safe dish with a splash of milk and heat it in 30-second intervals until it’s warm.<\/p>\n You can assemble the casserole up to one day in advance and store it in the refrigerator until it’s time to bake. Cook and drain the macaroni, then combine the noodles with the rest of the ingredients and transfer them to a baking dish. Cover the dish tightly and refrigerate it. When you’re ready to bake, let the dish sit at room temperature while the oven preheats.<\/p>\n Medium shrimp (31-40 per pound) are a good size for this shrimp and macaroni casserole. They offer a meaty bite without being so thick that they overpower the pasta or so small that they get lost in the casserole. If you prefer to leave the shrimp whole instead of chopping them, use small shrimp (41-50 per pound).<\/p>\n Creamy, mild-tasting cheeses are the best choices for cheesy shrimp recipes. They won’t overpower the shrimp’s sweet, delicate taste. We recommend mozzarella and Parmesan for this shrimp and macaroni casserole recipe, but yellow or white cheddar, fontina, Havarti and Monterey Jack are also good choices.<\/p>\n You can serve this casserole as an entree or a side dish. Make it a meal by adding a green salad with a simple vinaigrette<\/a> and sliced bread. For an indulgent, restaurant-worthy meal, serve a scoop of macaroni and shrimp casserole alongside a grilled steak<\/a> and a green vegetable, like air-fryer asparagus<\/a> or sauteed green beans and mushrooms<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":" Shrimp and macaroni casserole is an upscale baked mac and cheese, with bite-sized pieces of shrimp in a creamy, cheesy 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and Macaroni Casserole","datePublished":"2018-01-01","dateModified":"2025-04-04","prepTime":"PT20M","cookTime":"PT20M","totalTime":"PT40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-Macaroni-Casserole_EXPS_FT25_42464_JR_0327_1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Shrimp and macaroni casserole is an upscale baked mac and cheese, with bite-sized pieces of shrimp in a creamy, cheesy sauce.","recipeIngredient":["1 cup uncooked elbow macaroni","1 large egg, beaten","1\/4 cup half-and-half cream","2 tablespoons butter, melted","1\/2 cup grated Parmesan cheese","3\/4 cup shredded part-skim mozzarella cheese, divided","1 garlic clove, minced","1\/4 teaspoon salt","1\/8 teaspoon pepper","1\/4 pound uncooked shrimp, peeled, deveined and chopped","3\/4 cup chopped fresh spinach"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the macaroni","text":"Cook the elbow macaroni according to the package directions. While the pasta cooks, combine the egg, cream and melted butter in a small bowl. Set the bowl aside. Editor's Tip: For the best flavor, remember to salt your pasta water and be careful not to overcook the noodles on the stovetop. Otherwise, you'll end up with mushy macaroni as they continue to cook in the oven."},{"@type":"HowToStep","name":"Combine macaroni with cheese and sauce","text":"Drain the macaroni and transfer it to a mixing bowl. Add the Parmesan cheese, 1\/2 cup of mozzarella cheese, minced garlic, salt, pepper and the egg mixture to the pasta, and toss to coat. Stir in the shrimp and spinach. Editor's Tip: You can dirty one less dish by mixing the macaroni with the cheese and sauce in the same pot you cooked the noodles in."},{"@type":"HowToStep","name":"Bake the casserole","text":"Transfer the macaroni mixture to a greased 1-quart baking dish. Sprinkle the top of the casserole with the remaining shredded mozzarella. Bake the casserole, uncovered, for 20 to 25 minutes or until the shrimp turn pink and the cheese is melted and bubbly.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-and-Macaroni-Casserole-FT25_42464_JR_0327_2.jpg?fit=700,1024"}],"recipeYield":"servings","author":[{"@type":"Person","name":"Sharon Lehman, RDN"}],"nutrition":{"@type":"NutritionInformation","calories":" 371 calories","fatContent":"21g fat (12g saturated fat)","cholesterolContent":"175mg cholesterol","sodiumContent":"671mg sodium","carbohydrateContent":"21g carbohydrate (3g sugars","fiberContent":"1g fiber)","proteinContent":"25g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6875,"reviewCount":48,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-10-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SpaceCat"},"reviewBody":" Made this today and tripled the recipe because I had a 12 oz. bag of shrimp. I cooked the shrimp for a few minutes before I added it. I added a 4 oz. package of goat cheese. I also added frozen peas because I didn't have spinach. I divided the mixture, and baked one casserole and put the other in the freezer unbaked. After all of that I realized I'd forgotten the eggs! Still great. Thank you!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jamiekidd77"},"reviewBody":"My family and I LOVED this recipe. I doubled it to serve 4 and it came out delicious. We liked it so much that I made it again a couple nights later. One thing I did not do was chop the shrimp, I left them whole and it was even more delicious. Great recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"marie elena","givenName":"marie","familyName":"elena"},"reviewBody":"ABSOLUTELY UNDENIABLY ABSOLUTELY FABULOUSLY INCREDIBLY DELICIOUS!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ojc0806"},"reviewBody":"quick, easy, yummy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-02-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"maneau"},"reviewBody":"it was very good","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Rockamama"},"reviewBody":"For a more elegant presentation, substitute fettucine noodles for the macaroni.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"alisonderry1975"},"reviewBody":"Absolutely love this recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-01-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"charles coello","givenName":"charles","familyName":"coello"},"reviewBody":"Very good! This is a keeper that we will certainly make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ekatiakarpova"},"reviewBody":"This is very good, but it is little bit dry.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Igraine32"},"reviewBody":"Wow! Ok, I doubled the recipe. I also added a couple of seasonings - old bay & paprika just on top. I should also say that the garlic cloves were huge so this was very garlicky - delicious if you love garlic. I would have done a full pound of shrimp for 6 servings though. Next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ranforever"},"reviewBody":"It was ok but it just didn't float my boat...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-01-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LauraJK"},"reviewBody":"This recipe will go into my collection. Made it tonight for dinner and it turned out great. My husband remarked \"this is a good one!\". Would like to double and freeze one next time. I did add more shrimp and a bit more spinach. Was kind of casual with the ingredients. I can see where this would be easy to adjust to your tastes (different types of cheeses, more veggies, etc..). Went together quickly - did have to cook about 15 minutes extra, but probably because I added quite a bit more shrimp.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"seahorse35"},"reviewBody":"i forgot to add the stars to my previous post. I give it 5 stars, this is very good! I used no fat half and half and the healthy \"butter\" spread to help with calorie and fat content. I want to see if I can find low fat parmesan cheese somewhere. That would really help. I still would like to know about freezing it, though. I would like to double it and freeze half and wonder about freezing it before or after putting it in the oven. Any suggestions would be appreciated. I would serve this to company!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ladycubsfan"},"reviewBody":"So quick, so easy, so delicious. Made exactly as written except left medium shrimp whole, doubled the recipe and increased shrimp. My husband and daughter absolutely loved it and said they definitely want it again. Thanks for sharing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"seahorse35"},"reviewBody":"I would like to know if anyone has tried to freeze this. I would love to be able to make extras and freeze for a quick dinner on a busy day.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ladyv62580"},"reviewBody":"We loved this!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"veggiemama"},"reviewBody":"So easy yet sooo delicious! I used precooked shrimp.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ValerieMS"},"reviewBody":"This is a great recipe! My husband is a Diabetic and I have high blood pressure. We use margarine rather than butter, fat free half-and-half, skip the salt and double the shrimp. We also increase the garlic to 3 cloves because we love garlic.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"browns19fan"},"reviewBody":"Marvelous! I followed the recipe pretty closely, except that I used cheddar cheese instead of the Parmesan, and I experimented a bit with the spinach. I defrosted a 10-ounce package, squeezed it as dry as I could get it, spread it out on a cookie sheet that I first coated with cooking spray, and baked it at 350 degrees for half an hour. The baking removed even more liquid without drying the spinach out completely.I also cut the shrimp in half crosswise instead of chopping them. Although the visible shrimp were cooked, the ones buried in the casserole needed a little nuke-time. We will definitely be having this again, so I will try halving the shrimp lengthwise.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"robinmag"},"reviewBody":"Wow, wow, wow. I made this for dinner last night and ate the leftovers for lunch and dinner today and wishing I had some more for tomorrow. Followed the recipe almost exactly, but I added a little more salt because I like things pretty salty. I can't wait to make it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AllyOops"},"reviewBody":"Is it possible for a dish to be too delicious? Oh, my goodness. This is the best I have had in a while. The richness of the cheese and depth of flavor made me want to go back for third and fourths. I doubled the recipe and the only thing I would change is to add more shrimp, perhaps half again what the recipe calls for. I want shrimp in every bite. Despite that, it is sooooo delicious!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-07-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"NyxRizzi"},"reviewBody":"My husband is a very picky eater. I'm always looking for new ways to make pasta a little more exciting. This is now one of his favorite dishes! I added a 1\/2 cup of feta cheese to give it a little kick. Very delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Whyn"},"reviewBody":"yummmyyyy!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"joycerm53"},"reviewBody":"This was very good. The only change I made was I used a Asiago, Fontina, Parmesan, Provolone mix in place of the Parmesan. My husband liked it. Will make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"42464","romance_copy_dek":"Shrimp and macaroni casserole is an upscale baked mac and cheese, with bite-sized pieces of shrimp in a creamy, cheesy sauce.","enhanced_recipe_title":"Shrimp and Macaroni Casserole","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup uncooked elbow macaroni","IngredientText":"1 cup uncooked elbow macaroni"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large egg, beaten","IngredientText":"1 large egg, beaten"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup half-and-half cream","IngredientText":"1\/4 cup half-and-half cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons butter, melted","IngredientText":"2 tablespoons butter, melted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup grated Parmesan cheese","IngredientText":"1\/2 cup grated Parmesan cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup shredded part-skim mozzarella cheese, divided","IngredientText":"3\/4 cup shredded part-skim mozzarella cheese, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 garlic clove, minced","IngredientText":"1 garlic clove, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon pepper","IngredientText":"1\/8 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 pound uncooked shrimp, peeled, deveined and chopped","IngredientText":"1\/4 pound uncooked shrimp, peeled, deveined and chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup chopped fresh spinach","IngredientText":"3\/4 cup chopped fresh spinach"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Shrimp---Macaroni-Casserole_EXPS_FT25_42464_JR_0327_1.jpg","RecipeId":42464,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Shrimp and Macaroni Casserole Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Shrimp---Macaroni-Casserole_EXPS_FT25_42464_JR_0327_1.jpg","ContributorId":null,"Firstname":"Michael","Lastname":"Cohen","City":"Los Angeles","StateDescription":"California","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. 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Step 3: Bake the casserole<\/h3>\n
JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\nRecipe Variations<\/h2>\n
\n
How to Store Shrimp and Macaroni Casserole<\/h2>\n
Can you make shrimp and macaroni casserole ahead of time?<\/h3>\n
Shrimp and Macaroni Casserole Tips<\/h2>\n
JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\nWhat size shrimp should I use?<\/h3>\n
What kind of cheese goes best with shrimp?<\/h3>\n
What can you serve with macaroni and cheese shrimp casserole?<\/h3>\n