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Shrimp Mac & Cheese Salad

My mother had a recipe similar to this one, but lost it, and no one could find the original recipe. After an exhaustive search on the internet, I decided to re-create the salad from memory. Mom thinks I did a pretty good job! —Daphne DeLaney, Lake Waccamaw, North Carolina
  • Total Time
    Prep: 35 min. Cook: 10 min.
  • Makes
    16 servings


  • 4 cups uncooked elbow macaroni
  • 1/4 cup butter, cut up
  • 1/4 cup all-purpose flour
  • 1-1/2 cups half-and-half cream
  • 4 ounces Gouda cheese, shredded
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 2 pounds peeled and deveined cooked medium shrimp, cut into pieces
  • 1 cup chopped onion
  • 1 cup chopped sweet red pepper
  • 1 cup mayonnaise
  • 1/2 cup chopped celery
  • 1/2 cup chopped dill pickle
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 lettuce leaves


  • Cook macaroni according to package directions; drain and set aside.
  • Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove pan from heat; stir in cheeses until melted. Add macaroni; stir to coat. Transfer to a large bowl; cool to room temperature.
  • In another large bowl, combine the shrimp, onion, red pepper, mayonnaise, celery, pickle, salt and pepper. Fold in cooled macaroni mixture; cover and chill. Serve on lettuce.
Nutrition Facts
1 cup: 345 calories, 21g fat (7g saturated fat), 124mg cholesterol, 368mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 19g protein.

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