Pesto Shrimp Mac & Cheese


Get ready to give out the recipe when you bring this updated version of everyone's favorite casserole to your next potluck.

Pesto Shrimp Mac and Cheese
Photo: Andy Lyons
Prep Time:
20 mins
Bake Time:
40 mins
Stand Time:
10 mins
Total Time:
1 hrs 10 mins


  • 1 pound fresh or frozen medium shrimp in shells

  • 8 ounce dried elbow macaroni (2 cups)

  • 2 eggs, lightly beaten

  • ¼ cup butter, melted

  • 1 cup half-and-half

  • 1 ¼ cup shredded fontina cheese (5 oz.)

  • ½ cup grated Parmesan cheese

  • 2 cloves garlic, minced

  • 2 tablespoon pine nuts, toasted

  • 1 ½ cup lightly packed fresh basil leaves, chopped

  • Fresh basil leaves


  1. Thaw shrimp, if frozen. Preheat oven to 350 degrees F. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Chop shrimp and set aside.

  2. Cook macaroni according to package directions. Drain and keep warm.

  3. In large bowl stir together eggs, butter, half-and-half, 1 cup of the fontina cheese, 1/4 cup of the Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoon each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2-quart casserole. Top with remaining cheeses.

  4. Bake, uncovered, 40 to 45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving. Top with fresh basil leaves. Makes 6 servings.

Nutrition Facts (per serving)

509 Calories
27g Fat
33g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 509
% Daily Value *
Total Fat 27g 35%
Saturated Fat 14g 70%
Cholesterol 254mg 85%
Sodium 694mg 30%
Total Carbohydrate 33g 12%
Protein 33g
Vitamin C 4.1mg 21%
Calcium 333.2mg 26%
Iron 4.1mg 23%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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