Shrimp And Macaroni Casserole

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1. 1

   Preheat your oven to 175°C (350°F). Use a small amount of the topping butter to grease a 2-quart casserole dish.

   Cirka 2 min

2. 2

   In a large pot, bring generously salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente.

   Cirka 10 min

   Kockens tips: Cooking the pasta al dente prevents it from becoming mushy after baking in the sauce.

3. 3

   While the macaroni cooks, melt the sauce butter in a medium saucepan over medium heat.

   Cirka 3 min

4. 4

   Whisk in the flour and cook for one minute, stirring constantly, to form a smooth paste (a roux).

   Cirka 1 min

   Kockens tips: Cooking the flour for a minute removes its raw taste.

5. 5

   Gradually pour in the milk while whisking continuously to prevent any lumps from forming.

   Cirka 2 min

6. 6

   Bring the sauce to a simmer and continue to cook, stirring frequently, for 2-3 minutes until it has thickened enough to coat the back of a spoon.

   Cirka 3 min

7. 7

   Remove the saucepan from the heat. Stir in the grated cheese for the sauce, salt, and black pepper until the cheese is completely melted and the sauce is smooth.

   Cirka 2 min

   Kockens tips: Adding the cheese off the heat prevents it from becoming grainy or splitting.

8. 8

   Once the macaroni is cooked, drain it well in a colander.

   Cirka 1 min

9. 9

   In the prepared casserole dish, combine the drained macaroni, cooked shrimp, and the cheese sauce. Stir gently to mix well.

   Cirka 2 min

10. 10

    Sprinkle the grated topping cheese evenly over the surface of the casserole.

    Cirka 1 min

11. 11

    Cut the remaining topping butter into small pieces and dot them over the cheese.

    Cirka 1 min

    Kockens tips: The butter helps the topping brown nicely.

12. 12

    Bake for 30 minutes, or until the casserole is bubbly and the top is golden brown.

    Cirka 30 min