- 4 liters water, ++extra for shrimps, optional
- 500 g macaroni
- 4 tablespoon(s) olive oil
- 500 g shrimps, shell on
- 6 tablespoon(s) butter
- 60 g all-purpose flour
- 1 1/2 tablespoon(s) tomato paste
- 1 liter milk, 3,5%
- 1 chicken bouillon cube
- 1/4 teaspoon(s) cayenne pepper
- 400 g canned tomatoes
- 4-5 tablespoon(s) thyme, fresh, only the leaves
- 400 g cheddar, grated
- 100 g gruyere cheese, grated
- 200 g green salad
Shrimp mac 'n' cheese
Nuts Free Diet
It is usually followed when someone is allergic to nuts.
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- Position the oven rack to a medium height and preheat oven to 200* C (390* F) Fan.
- Place a wide pot filled with 4 liters of water over high heat and bring to a boil.
- Add 1 tablespoon of salt and the pasta. Cook for about 6 minutes, until al dente.
- Drain and toss with a small amount of olive oil so that they don’t stick together and set aside until needed.
- While the pasta is cooking, prepare the shrimp. Keep the shells in one bowl and the shrimp in another.
- Melt the butter in a large, deep pan over medium heat until it starts to froth.
- Add the flour and tomato paste. Sauté until the mixture turns in to a paste.
- Add the milk in batches, making sure each addition is completely incorporated before adding the next, so that no lumps are formed.
- When all of the milk has been added, allow the béchamel sauce to thicken while stirring occasionally.
- When ready, remove from heat. Add the bouillon cube, cayenne pepper and stir.
- In a saucepan, add the canned tomatoes, a generous amount of thyme and the shells from the shrimp.
- Place over low heat and simmer for 10-15 minutes. Add a little water if necessary.
- Remove from heat and drain. Remove the shells and discard.
- Transfer the mixture’s broth to a bowl and add the pasta. Stir.
- To the béchamel sauce, gradually add half of the gruyere and half of the cheddar. Stir to incorporate.
- Add the pasta mixture and stir. At this point you can add any aromatics you like.
- Transfer mixture to an ovenproof baking dish and add the remaining grated cheeses.
- Bake for about 15-20 minutes, until nice and golden.
- When ready, remove from oven and set aside for 10-15 minutes to cool before serving.
- While the pasta is cooling, cook the shrimp.
- Place a pan over medium heat and let it get very hot. Do not add any oil.
- Add 2 tablespoons of olive oil to the shrimp. Season with salt and pepper and toss to coat.
- When the pan is ready, add the shrimp and sauté for 2 minutes, until golden.
- Serve the shrimp with mac ‘n’ cheese and spinach.
Nutrition information per portion
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.
*To calculate nutritional table data, we use software by