Hot Honey Fried Shrimp Mac and Cheese
Hot Honey Fried Shrimp Mac and Cheese pairs creamy, cheesy baked pasta with crispy fried shrimp and a homemade hot honey drizzle that balances sweet, spicy, and savory in one comfort food dish.
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Hot Honey Fried Shrimp Mac and Cheese pairs creamy, cheesy baked pasta with crispy fried shrimp and a homemade hot honey drizzle that balances sweet, spicy, and savory in one comfort food dish.
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Preheat your oven to 375°F (190°C). Grate the white and sharp cheddar cheeses.
In a saucepan over medium-low heat, combine the evaporated milk, most of the shredded cheeses (reserving some for the topping), 1 tsp garlic powder, and 1 tsp onion powder.
Stir continuously until the cheese is fully melted and the sauce is smooth and creamy.
Pour the cheese sauce over cooked shell pasta in a large oven-safe skillet or baking dish and mix well to combine.
Sprinkle the remaining shredded cheese over the top.
Bake for 15-20 minutes, or until the cheese is melted and bubbly.
While the mac and cheese bakes, prepare the hot honey. In a small microwave-safe bowl, combine the honey and 1/2 cup of hot sauce. Microwave for 30-45 seconds until warm and easily combined. Set aside.
In a medium bowl, combine the shrimp with the whisked eggs, the remaining 1/4 cup of hot sauce, and the cayenne pepper. Toss to coat.
In a separate shallow dish, whisk together the all-purpose flour, black pepper, the remaining 1 tsp of onion powder, 1 tsp of garlic powder, and the Sazón seasoning packet.
Heat the frying oil in a deep pot or Dutch oven to about 350°F (175°C).
Working in batches, take the shrimp from the egg mixture, dredge them thoroughly in the seasoned flour, and carefully place them in the hot oil.
Fry for 2-3 minutes, or until golden brown and crispy. Remove with a spider strainer or slotted spoon and drain on a wire rack.
Once the mac and cheese is out of the oven, top it with the crispy fried shrimp.
Drizzle the prepared hot honey sauce over the shrimp. Garnish with chopped fresh parsley and a sprinkle of paprika, if desired, and serve immediately.
Store leftover mac and cheese (without shrimp) covered in the refrigerator up to 3 days; reheat gently in a 325°F oven with a splash of milk. Fry shrimp fresh to order for best texture.
deep skillet or Dutch oven for frying · candy/deep-fry thermometer for oil temperature control · 9x13 inch baking dish
Yes. Assemble the mac and cheese in the baking dish, cover, and refrigerate up to 24 hours. Bake from cold, adding 10–15 minutes to the baking time. Fry shrimp and drizzle hot honey just before serving.
Use a vinegar-based or cayenne-based hot sauce (like Frank's RedHot or Cholula) for balance. Avoid very thick or smoky sauces that overpower the honey's sweetness.
Fry shrimp just before serving. If needed, keep them warm on a wire rack in a 200°F oven for up to 10 minutes; do not cover, as steam will soften the crust.
Yes. Elbow, penne, or cavatappi work well. Avoid long thin shapes that don't trap the creamy sauce as effectively.
Use neutral oils with high smoke points: vegetable, canola, or peanut oil. Heat to 350°F for crispy, golden results without burning.
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