{"id":3478,"date":"2017-08-18T18:05:51","date_gmt":"2017-08-19T00:05:51","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=3478"},"modified":"2019-02-01T14:27:23","modified_gmt":"2019-02-01T21:27:23","slug":"mac-cheese-shrimp","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/mac-cheese-shrimp\/","title":{"rendered":"Mac and Cheese with Shrimp"},"content":{"rendered":"

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The Best Mac and Cheese has Shrimp<\/h1>\n

I love this Mac and Cheese recipe and I’m not one to ever order Macaroni and Cheese at any restaurant, either.  Not because I don’t like it.  I just don’t think that most restaurants, especially the major chains, make a quality dish.  So I put together a Cheese Sauce that has a real nice balance of flavor and adding shrimp helps bring out a nice seafood stock kind of taste.  Lobster would be a fantastic alternative, if you’d like to step it up, but you don’t have to add any seafood to this dish at all if you’re not into shell fish.  The other ingredients, listed down below, make one of the best Mac ‘N Cheese sauces on the planet.<\/p>\n

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My Mac and Cheese Secret<\/h2>\n

Most Mac and Cheese recipes use Milk, Flour and Cheddar Cheese but I don’t use any of those and I’ll tell you why.  Milk makes the sauce thin.  That’s why the flour is needed and I think it makes the sauce taste bland and chalky.  The Cheddar Cheese keeps it simple, whether you use sharp, medium or mild.  Simple may be fine in some kitchens and if that’s all you’ve got, by all means, use it but keeping it simple means it tastes simple.  I know that some recipes are great when they’re simple.  But if you’re able to trick it up a bit by adding a variety of different cheese, why not control the outcome with perfect balance for your specific tastes.  That’s why I use Colby Jack, Mozzarella and Parmesan Cheese.<\/p>\n