Preheat oven to 350 degrees. Prepare pasta according to package directions. Drain and set aside.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
A little sprinkle of panko bread crumbs and Parmesan at the end gives baked mac & cheese that crispy topping that keeps you going back for another bite.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. cellentani pasta | ||
| 1 ½ c. Hy-Vee whole milk | ||
| 2 tbsp. Hy-Vee all-purpose flour | ||
| 2 c. cubed Velveeta | ||
| 1 c. Hy-Vee shredded cheddar | ||
| ½ tsp. Hy-Vee salt | ||
| ½ lbs. (51 to 60 ct) precooked shrimp | ||
| ¼ c. Hy-Vee panko bread crumbs | ||
| ¼ c. Hy-Vee shredded Parmesan cheese | ||
| Fresh thyme, finely chopped |
Things To Grab
- Stockpot
- Colander
- Large saucepan
- Whisk
- Large baking dish
Directions
- Meanwhile, whisk together milk and flour in a large saucepan. Warm, stirring frequently, over medium heat until thickened. Stir in Velveeta and stir until melted, about 5 minutes. Remove from heat and whisk in shredded cheddar and salt. Stir in cooked pasta and shrimp and transfer to a large baking dish.
- Bake 15 minutes or until bubbly. Sprinkle with panko, shredded Parmesan and thyme. Broil 3 to 5 minutes or until browned.
Nutrition facts
Servings
560 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 110mg
- Sodium: 1060mg
- Total Carbohydrates: 67g
- Protein: 29g
Recipe Source:
Hy-Vee Big Holiday Food Book 2016.