Po’Boy Mac and Cheese

Why This Po’Boy Mac and Cheese Is So Good

• Frying the shrimp separately keeps them crispy right up until they hit the table, instead of getting soft baked into the casserole.
• The cheese sauce gets its Cajun kick from paprika and cayenne cooked right into the roux with the bell pepper, so the spice runs through every bite, not just on top.
• It’s a two-in-one dinner. You get the crunch and spice of a po’boy sandwich and the creamy comfort of homemade mac and cheese in the same bowl.

Key Ingredient Notes

• Shrimp – use raw, peeled, and deveined shrimp so they fry up quickly and evenly.
• Buttermilk and hot sauce – this is the wet part of the shrimp dredge. The acidity in the buttermilk helps tenderize the shrimp while it coats them.
• Flour and cornmeal – the shrimp get double-dredged in this mixture, which is what gives them their crisp, textured coating.
• Cheese – shred the Monterey Jack and mozzarella from a block yourself if you can. Pre-shredded cheese is coated in anti-caking starches that can make the sauce grainy instead of silky smooth.
• Bell pepper – red bell pepper cooked into the sauce base adds sweetness that balances the cayenne and paprika.

How to Make Po’Boy Mac and Cheese

1. Heat the oil and set up the dredging station – Heat frying oil to 350°F, using a thermometer rather than guessing, since oil that’s too cool leaves shrimp greasy instead of crisp. Set a paper towel-lined plate nearby. In one shallow bowl, mix buttermilk and hot sauce. In another, mix flour, cornmeal, salt, paprika, and cayenne.
2. Bread the shrimp – Pat the shrimp dry, then dredge each one in the flour mixture, then the buttermilk, then back in the flour mixture again. The double coat is what gives the shrimp their crunch.
3. Fry the shrimp – Fry in batches so the oil temperature doesn’t drop, which can leave the coating soggy instead of crisp. Fry for about 4 minutes, until golden brown and the shrimp are opaque all the way through, then transfer to the paper towel-lined plate.
4. Cook the pasta – Cook the pasta while the shrimp fries, and pull it right at al dente, since it’ll bake again once assembled and can turn mushy if it’s already fully soft. Drain and set aside in a large bowl.
5. Build the sauce base – Melt butter in a sauce pot over medium heat. Add the sliced bell pepper and cook until softened, which brings out its sweetness and mellows the raw bite before it goes into the sauce.
6. Make the roux and sauce – Sprinkle flour over the peppers and stir well, then slowly whisk in the milk so it doesn’t clump. Add the paprika, cayenne, and salt, and cook, stirring often, until the sauce thickens.
7. Melt in the cheese – Lower the heat before adding the cheese, since high heat is what makes cheese sauce turn grainy or oily. Stir in the cheese gradually, saving a little mozzarella for the top, until smooth.
8. Combine and bake – Mix the cheese sauce into the pasta, then fold in the fried shrimp so they stay mostly on top instead of sinking in and losing their crunch. Transfer to a lightly greased 1.5-2 quart casserole dish, top with the reserved mozzarella, and bake at 350°F for 10-15 minutes, until bubbly.

Storing Suggestion

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The shrimp won’t stay as crispy once stored, since the moisture from the pasta and cheese sauce will soften the coating. Reheat in the oven rather than the microwave for the best texture.

More Mac and Cheese Recipes From Me

• Smokehouse Macaroni and Cheese
• Zesty White Macaroni and Cheese
• Baked Crab Macaroni and Cheese
• The Best Baked Mac and Cheese
• Parmesan Baked Mac and Cheese
• Tex Mex Mac and Cheese