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3 Cheese Shrimp Quinoa Mac & Cheese

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  • 1-1/2 cups quinoa macaroni, dry
  • 6 Tbsp unsalted butter
  • 40 shrimp, raw 71-90 count, peeled and tail removed
  • 3 garlic cloves, minced
  • salt and pepper to taste
  • 1/4 cup flour
  • 2 cups milk
  • 1/4 tsp nutmeg, grated
  • 1 cup mozzarella, grated
  • 1/2 cup Gruyere, grated
  • 1/4 cup Parmesan, grated
  • 1/2 cup panko breadcrumbs


  • Preheat oven to 375ºF. Grease a 13" x 9" baking pan.
  • Bring a pot of salted water to boil and cook pasta to al dente. Drain, rinse under cold water and return to pot.
  • Heat 2 Tbsp butter in a sauté pan over medium heat. Add shrimp and garlic and cook, stirring, 4-5 minutes until no longer pink. Season to taste. Add to pasta pot.
  • Heat the remaining butter in a saucepan over med-high heat. Whisk in flour and cook, stirring, for 1 minute. Slowly whisk in the milk, bring to boil while stirring. Reduce heat to low, add nutmeg and simmer for 2 minutes.
  • Add the cheeses in 3-4 additions, stirring well after each. Season to taste. NOTE: if you like your sauce thinner, add more milk to reach desired consistency.
  • Pour over pasta and stir well. Transfer to the baking dish and sprinkle with panko. Bake for 25 minutes. Enjoy!