Zainab Khanam
– 2 cups elbow macaroni – 2 tbsp butter – 2 tbsp all-purpose flour – 2 cups milk – 1 cup shredded cheddar cheese – 1 cup shredded mozzarella cheese – ½ cup grated Parmesan cheese – 1 lb shrimp (peeled and deveined) – 2 cloves garlic (minced) – Salt and pepper to taste – Paprika (optional, for garnish)
– Boil the macaroni according to package instructions. – Drain and set aside.
– Heat 1 tbsp butter in a pan. – Sauté shrimp with minced garlic until pink and cooked through (2-3 minutes). – Season with salt and pepper, then set aside.
1. In a saucepan, melt 2 tbsp butter and whisk in the flour to form a roux. 2. Gradually add milk, whisking until smooth and thickened. 3. Stir in cheddar, mozzarella, and Parmesan until melted and creamy.
– Mix the cooked macaroni, shrimp, and cheese sauce together. – Pour into a greased baking dish and top with extra cheese (optional). – Bake at 375°F (190°C) for 15-20 minutes until golden and bubbly.
1. Sprinkle with paprika for extra flavor. 2. Garnish with fresh parsley for a pop of color. 3. Pair with a crisp green salad for a balanced meal.