Ingredients

• 0.5 cups elbow macaroni
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 0.75 cups 1% milk
• 0.5 cups shredded sharp Cheddar cheese
• 1.5 tablespoons sour cream
• 0.5 teaspoons Cajun seasoning
• 1 cup frozen salad shrimp
• 2 tablespoons panko bread crumbs , Optional
• 2 tablespoons shredded sharp Cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an oval au gratin dish.
2. 2 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.
3. 3 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.
4. 4 Bake in the preheated oven until bubbly and golden, about 20 minutes.

Nutrition per serving