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Creamy Macaroni With Firecracker Grilled Shrimp #RSC

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“Ready, Set, Cook! Hidden Valley Contest Entry. This is a kicked up version of mac-n-cheese with a spicy flare. It is kid approved but also elegant enough for a nice dinner party.”
READY IN:
2hrs 15mins
SERVES:
4
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine oil, cayenne pepper, thyme, parsley and 1 tablespoon Hidden Valley Original Ranch Dips Mix. Add Shrimp. Refrigerate and marinate shrimp for at least 2 hours.
  2. Preheat grill to medium heat. Skewer shrimp, piercing one end near the head and again near the tail. Discard Sauce. Lightly oil the grill grate. Grill shrimp for 2-3 minutes each side, until opaque.
  3. Cook pasta as directed on package.
  4. Heat 1 tablespoon butter in a sauce pan. Add red pepper. Cook about 1 minute. Add shallots and cook another 1-2 minutes. Reduce heat and add wine, broth, milk and cheese. Cook until cheese melts and sauce begins to thicken. Meanwhile whisk together in a small bowl 4 tablespoons vegetable broth and the remainder of the Hidden Valley Original Ranch Dips Mix package. Once combined add to cheese mixture. Add salt and pepper to taste. Let simmer and thicken 2-3 minutes. Add pasta and grilled shrimp. Stir and heat throughout. Pasta will thicken as it sits.
  5. Place pasta on a plate. Garnish with parsley and parmesan cheese.

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