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Coconut Shrimp Macaroni and Cheese

Coconut Shrimp Macaroni and Cheese

Coconut shrimp and macaroni and cheese, together in this creative delicious recipe.

Course Main Course
Cuisine American, pasta, seafood
Keyword coconut shrimp, macaroni and cheese
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Calories 490 kcal
Author Erica

Ingredients

  • 8 oz elbows macaroni
  • 2 Tbsp unsalted butter
  • 2 Tbsp all-purpose flour
  • 1-1/2 cups milk
  • 1/2 cup coconut milk from the can
  • 2 cups Italian cheese blend shredded cheese
  • 2 tsp whole grain mustard
  • 1 tsp kosher salt
  • 3 Tbsp plain breadcrumbs
  • 1/2 Tbsp extra virgin olive oil or unsalted butter melted
  • 1/4 cup sweetened flaked coconut
  • 1 18 oz family-sized box frozen coconut shrimp
  • garnish: snipped chives and Italian flat-leaf parsley

Instructions

  1. Heat oven to 350F. Bring a large pot of water to a boil.
  2. Put the pasta to cook to al dente according to package directions.
  3. In medium saucepan, heat the butter and flour over medium heat whisking until smooth. Cook two minutes at a gentle simmer.

  4. Slowly whisk in the milk and coconut milk. Heat, stirring constantly, until just hot but not simmering.
  5. Remove from the heat. Whisk in the mustard and salt, then add the cheese.
  6. Add the cooked pasta and pour all into a 13x9 baking dish. 

  7. Combine the 1/2 tablespoon olive oil with the breadcrumbs; sprinkle over the casserole. Bake at 350F for 20 minutes or until nice and bubbly.

  8. Meanwhile, layer the coconut flakes on a bake sheet. Bake in the oven at 350F until browned and toasty.
  9. Once the macaroni and cheese is done, remove from the oven and set aside. Raise the temperature of the oven and cook the shrimp according to package directions.
  10. Serve the macaroni and cheese topped with coconut shrimp and coconut flakes. Garnish with chives and parsley.

Recipe Notes

If you have two ovens (I don't), the coconut shrimp can be cooked while the macaroni and cheese is cooking to save some time.

You may have to stir the coconut flakes mid-way while cooking because the ones around the outer edges will brown faster.