Ingredients
- 8 ounces elbow macaroni
- 1 pound shrimp, peeled and deveined
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
- 1 tablespoon olive oil
Feel free to substitute the cheddar with a mix of your favorite cheeses, or swap the sriracha for another hot sauce of your choice.
Instructions
- Preheat your oven to 375°F. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha. This will be your bang bang sauce.
- Season the shrimp with salt and pepper. Dredge each shrimp in flour, dip in beaten eggs, and coat with panko breadcrumbs.
- Heat olive oil in a skillet over medium heat. Fry the shrimp until golden and crispy, about 2-3 minutes on each side. Remove and set aside on a paper towel-lined plate.
- In a saucepan, melt butter over medium heat. Stir in milk and shredded cheese, whisking until smooth and creamy.
- Add the cooked macaroni to the cheese sauce, stirring to combine. Pour the mac and cheese into a baking dish.
- Arrange the crispy shrimp on top and drizzle with bang bang sauce. Bake in the oven for 10 minutes or until the top is bubbly and slightly golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International