This prawn mac and cheese recipe is pure comfort food. Succulent prawns swimming in a creamy cheese sauce with perfectly cooked pasta, topped with golden panko breadcrumbs. Easy to make, impossible to resist.
Let me tell you something – I’ve been making mac and cheese for years, but adding prawns? Game changer.
This prawn mac and cheese recipe combines two of my favourite things: creamy, indulgent pasta and perfectly cooked seafood. Ready in just 45 minutes, it’s brilliant as a main course or even a show-stopping side dish.
The first time I made this was for a dinner party, and honestly, I worried the prawns might be too fancy for mac and cheese. I was wrong. Everyone went back for seconds.
Think succulent shrimp cooked in buttery garlic, folded into the creamiest cheese sauce, all topped with crispy panko bread crumbs. This is proper comfort food — rich, garlicky, and absolutely worth every calorie.
Why you’ll love this prawn mac and cheese recipe
Quick weeknight dinner: This shrimp mac and cheese recipe is easy enough for Tuesday night but fancy enough for guests. 45 minutes from start to finish.
Restaurant-quality at home: The combination of a proper cheese sauce made from scratch with shrimp creates something special. Seafood lovers will absolutely adore this seafood mac.
Make-ahead friendly: Prepare everything in advance and pop it in the oven before serving. Perfect for entertaining or busy weeknights.
Flexible and forgiving: Use whatever cheese you have, swap prawns for other seafood, adjust the spice level — this recipe adapts to what you’ve got in your cupboards.
Ingredients for prawn mac and cheese
Here’s everything you’ll need for this mac and cheese with prawns. Exact measurements are in the recipe card at the bottom of this article.
Main ingredients
Prawns (shrimp) – I use raw shrimp, about 450g. You can use pre-cooked shrimp or even frozen prawns (just defrost them first). Large shrimp work best, but medium prawns are fine too.
Macaroni – Classic choice for mac and cheese. Cook it to al dente — it’ll finish cooking in the oven. Any short pasta works if you don’t have macaroni.
Cheese (a lot!) – I like to use sharp cheddar cheese for depth. You can add gruyere cheese, Monterey Jack cheese, or even Parmesan cheese. Avoid pre-shredded cheese – it doesn’t melt as smoothly.
Milk – Creates that luscious cheese sauce. Double cream or heavy whipping cream makes it extra rich, if you want to use half milk and half cream, go for it.
Unsalted butter – You’ll need about 170g total. Some for the prawns, some for the cheese sauce, and a tablespoon of butter for the topping.
Garlic – Fresh cloves of garlic make this dish sing. If you don’t have fresh, use garlic powder instead. That buttery garlic flavour with prawns is simply gorgeous.
Panko breadcrumbs – For the golden brown topping. If you combine bread crumbs with melted butter before topping, you’ll get that perfect crunch.
Seasonings
Kosher salt and black pepper – Essential for seasoning throughout
Cajun seasoning – If you want to add a bit of Cajun seasoning to the prawns while cooking.
Optional – Onion powder, ground mustard, red pepper flakes, or a little cayenne pepper for extra heat. I sometimes add a dash of hot sauce to the cheese sauce for a little kick.
How to make prawn mac and cheese
This is one of those easy recipes where the technique matters. Follow these steps for perfect creamy mac and cheese with prawns every time.
Step 1: Cook the pasta
Preheat your oven to 170°C (330°F).
Bring a large pot of water to the boil with a good pinch of salt. Salt your pasta water properly — it should taste like the sea.
Add the macaroni pasta and cook until al dente according to packet instructions. It’ll finish cooking in the oven.
Drain the pasta and set aside.
Step 2: Cook the prawns
While the pasta cooks, grab a frying pan. Place it over medium heat and melt 60g of unsalted butter.
Add minced garlic and cook for 1-2 minutes until fragrant. Don’t let it burn – burnt garlic is bitter.
Add prawns to the pan and coat them in the buttery garlic. Cook for 1-2 minutes – just until they start to turn pink. They’ll finish cooking in the oven.
Remove prawns and set aside.
Step 3: Make the cheese sauce
This is where the magic happens. In another pan over medium heat, melt another 60g butter.
Once melted, whisk in 30g plain flour. Cook for 2-3 minutes, whisking vigorously to get rid of that raw flour taste. This is your roux – the base of your cheesy sauce. It’ll look like a paste.
Once the flour has cooked out, slowly whisk in 500ml of heated milk. Add it gradually, whisking constantly to avoid lumps.
Keep whisking over medium heat until the sauce thickens. This takes about 5-6 minutes. Be patient – rushing this step gives you a thin sauce.
Once you’re happy with the consistency, add the white pepper, Dijon mustard, and cheddar cheese, whisking until the cheese has melted completely. The sauce should be smooth and glossy.
Step 4: Combine everything
Stir the cooked pasta into the cheese sauce until well coated.
Fold in your cooked prawns gently — don’t stir aggressively or you’ll break them up.
Step 5: Add the topping and bake
Transfer everything to a baking dish.
Melt the remaining 50g butter in the microwave (cover it to prevent splattering). In a bowl, combine the melted butter, panko breadcrumbs, and Parmesan cheese.
Sprinkle the breadcrumb mixture evenly over the mac and cheese.
Bake for 15-20 minutes until the top is golden and crispy.
Remove from the oven and garnish with freshly chopped parsley. Serve immediately.
What to serve with prawn mac and cheese
This shrimp macaroni is rich and filling, so I keep the sides light and fresh.
Simple green salad – Crisp lettuce with a sharp vinaigrette cuts through the richness beautifully. (See my green salad recipe)
Garlic bread – If you’re going full comfort food, proper garlic bread is brilliant for mopping up any extra cheesy sauce. (Check out my garlic bread recipe)
Steamed broccoli – Classic pairing with any cheesy pasta. Keeps things balanced.
As a side dish, this serves 8-10 people alongside grilled chicken or steak. As a main course, it comfortably feeds 4-6.
Recipe variations and substitutions
One of the best things about this prawn mac and cheese recipe is how adaptable it is. Here are some variations I’ve tried:
Seafood variations
- Lobster mac and cheese: Use lump crab meat or lobster instead of prawns for something really special
- Mixed seafood: Combine prawns with scallops or mussels. You can buy mixed seafood packets in the supermarket
Cheese variations
- Gruyere and cheddar – More sophisticated flavour
- Monterey Jack – Melts beautifully, slightly milder than cheddar
- Add parmesan – Stir in 50g grated parmesan cheese for extra depth
Make it spicier
- Add red pepper flakes to the cheese sauce
- Mix in a little cayenne pepper or extra Cajun seasoning
- Drizzle with hot sauce before serving
Storage and reheating tips
Refrigerator storage: Keep leftovers in an airtight container for up to 3 days. Let it cool to room temperature before covering.
Freezing: Honestly, I don’t recommend freezing this one. The prawns and cheese sauce don’t thaw brilliantly. If you must, freeze for up to 1 month and expect the texture to be slightly different.
Reheating: The best way is in the oven at 160°C for 15-20 minutes, covered with aluminium foil. Add a splash of milk if it looks dry. Or you can microwave on high for around 5 minutes. Remember though, the topping will no longer be crispy.
Make-ahead tip: Prepare everything up to the baking step, cover with plastic wrap, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if cooking from cold.
Frequently asked questions
Can I use pre-cooked shrimp?
Yes! Skip the cooking step for the prawns. Just toss them in the buttery garlic to warm through and coat them in flavour, then fold them into the pasta. They only need about 30 seconds in the pan.
Can I make this in a slow cooker?
Not really. The prawns cook so quickly they’d be rubbery in a slow cooker, and the cheese sauce needs that careful attention on the hob. This is definitely a stovetop and oven recipe.
How do I prevent the sauce from splitting?
Don’t overheat it. Once you add the cheese, remove the pan from direct heat and let the residual warmth melt it. If the sauce gets too hot, the fat separates from the cheese and you get that greasy, grainy texture. Low and slow wins the race.
Can I use a different pasta?
Absolutely! Shell pasta, penne, or even rigatoni work well. Just stick to something with ridges or curves — they hold the cheese sauce better than smooth pasta.
Is this suitable for a special occasion?
Definitely! This baked shrimp mac and cheese looks impressive enough for a dinner party but is easy enough for a weeknight meal. It’s comfort food that feels a bit fancy – perfect for when you want something special without spending hours in the kitchen.
More recipes you’ll love
If you enjoyed this prawn mac and cheese recipe, you might also like these other Cook Simply favourites:
Cauliflower mac and cheese recipe – a good one for fussy kids
Spanish garlic prawns – simple and delicious
Classic short ribs ragu – More classic pasta inspiration
One-pot prawn pasta – Another seafood pasta winner
Best ever prawn mac and cheese recipe
Ingredients
- 450 g peeled prawns raw or pre-cooked
- 4 cloves garlic minced
- 170 g unsalted butter divided
- 500 g macaroni
- 30 g plain flour
- 500 ml whole milk heated
- 1 tablespoon Dijon mustard
- 1 teaspoon white pepper
- 300 g cheddar cheese grated
- 60 g panko breadcrumbs
- 100 g Parmesan cheese grated
- 2 tablespoons freshly chopped parsley for garnish
Instructions
- Preheat the oven. Set your oven to 170°C (300°F).
- In a frying pan over medium heat, melt 60g of the butter. Add the garlic and cook for 1-2 minutes until fragrant. Add the prawns and coat them in the buttery garlic. Cook for 1-2 minutes until just pink. Don't cook them all the way through as they'll finish cooking in the oven. Set aside.
- In a large saucepan, cook the macaroni in salted boiling water according to packet instructions until al dente. Drain and set aside.
- In another pan over medium heat, melt 60g of butter. Add the flour and whisk vigorously for 2-3 minutes until it forms a paste.
- Once the flour has cooked out, gradually whisk in the heated milk until well combined. Continue whisking for 5-6 minutes over medium heat until the roux thickens. Add the white pepper, Dijon mustard, and cheddar cheese, whisking until the cheese has melted completely.
- Stir the cooked macaroni and prawns into the cheese sauce until everything is well coated.
- Melt the remaining 50g of butter in the microwave (cover it to prevent splattering). In a bowl, combine the melted butter, panko breadcrumbs, and Parmesan cheese.
- Transfer the mac and cheese to a baking dish. Sprinkle the breadcrumb mixture evenly over the top. Bake for 15-20 minutes until golden and crispy on top.
- Remove from the oven and garnish with freshly chopped parsley. Serve immediately.
Notes
- You can use a mix of prawn sizes for a different bite and texture. Frozen prawns work well – just defrost for a few hours before cooking.
- For extra heat, add chilli flakes whilst the prawns are cooking.
- To make a smoother roux, always use a whisk. If the sauce isn't thick enough, remember it will thicken more when you add the cheese.
- For a creamier, more decadent cheese sauce, use 250ml of cream and 250ml of milk.
- To make ahead, prepare all parts of the recipe and finish in the oven before serving. Can be made a day ahead.
- Serve with a green salad and fresh bread or garlic bread to soak up all the garlicky cheese goodness.
Nutrition
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If you made this shrimp mac and cheese, please leave me some star ratings and comment below or tag @cooksimplyathome on Instagram. You can find other meal ideas here.
This was so good. I added even more cheese and we ate every last bit
This was so good. We all loved it!
Really glad you liked it! It’s a favourite here too!