The shrimp and bacon combined in macaroni and cheese recipe help create this awesome dish; for a delicious if not a tad excentric way to eat seafood; shrimp in this case. The taste of shrimp combines well with the taste of bacon but when used in macaroni and cheese... it's nothing short from delicious!.
3 cups water
1 and 1/2 cup 15% cream
1 lb. frozen cooked shrimp
1 lb. macaroni elbows pasta
1 clove of garlic
1 onion, chopped
Salt, to your taste
3 tablespoons all purpose white flour
1 and 1/2 milk to adjust the cheese sauce's thickness
1 tbsp Dijon mustard
Some freshly ground back pepper
1 lb. grated Old Cheddar cheese
1 lb. natural bacon
1) Thaw the shrimp in a large bowl, preferably this can be done overnight in the refrigerator. Gently remove their tails and keep the water from the shrimp thawing.
2) Chop the bacon in small slices. Using your favorite skillet with no oil or butter, cook the bacon as you like it but I do not recommend the bacon to be crispy in this recipe. Discard most of the liquid fat the bacon has created; once the bacon is almost ready, add the chopped onion and minced garlic to it and cook until the onion bits are translucent. When the onion bits are cooked add the thawed shrimp in and cook for 2-3 minutes. Reserve.
3) Pour the water in a pot over medium-high setting; mix in the cream and bring to a boil; pour the dry macaroni pasta in and boil for 8-9 minutes, stirring constantly. Once the time is up, stir in the flour and gently mix. When the flour has blended itself in the sauce, pour in the grated cheddar cheese and mix until the cheese has melted completely; if the sauce becomes too thick, pour some milk over.
4) Mix in the shrimp and bacon with the macaroni and cheese and heat up a little bit, making sure your macaroni and cheese is warm enough.
Your delicious shrimp bacon macaroni and cheese is ready... serve to your happy crowd, and enjoy your meal!