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

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.
Course Main Dish

Ingredients
  

  • 8 ounces whole wheat macaroni
  • splash olive oil
  • 1 lb Large shrimp peeled and deveined
  • 2 3/4 cups Whole milk
  • Fresh grated Meyer lemon peel peel of 2 Meyer lemons
  • 2 tbsp fresh rosemary finely minced
  • 1/2 tsp Salt
  • Black pepper several grinds
  • 3 tbsp Butter plus more for greasing the casserole dish
  • 1/4 cup Whole wheat pastry flour
  • 1 cup Gruyere cheese finely grated`
  • 1 cup sharp cheddar finely grated
  • 1/2 cup finely grated Parmesan cheese another hard cheese can be substituted

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.
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