Best ever prawn mac and cheese recipe
This prawn mac and cheese is creamy, garlicky comfort food at its best. Ready in 45 minutes!
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
Calories: 747kcalCarbohydrates: 44.2gFat: 45gSaturated Fat: 27g