Creamy Haitian-Style Shrimp Mac and Cheese with Gouda Cheese

This creamy shrimp mac and cheese is made in a large skillet with a silky cheese sauce of white cheddar, Gouda, and Swiss, then finished golden brown under the broiler. Loaded with succulent shrimp, buttery garlic, and a perfect cheese blend, it’s a main course that brings comfort food to special occasions with a little kick of flavor.

Table of Contents

Jump to:

• Irresistible Seafood Mac and Cheese
• Why Use a Cast-Iron Skillet?
• Ingredients with Steps
• Culinary Glossary
• Instructions with Pictures
• Equipment
• Kitchen Must-Haves Reviews
• Storage and Reheating
• Substitutions
• 5 Cooking Tips
• Frequently Asked Questions
• Seafood Recipes
• Pasta Recipes
• 📖 Recipe
• Have a Comment or Question?

Irresistible Seafood Mac and Cheese

If you’ve been craving comfort food with a seafood twist, this shrimp mac and cheese is going to hit the spot. Haitians have a way of turning mac and cheese into something extra special.

Instead of relying solely on cheddar, the traditional Haitian-style blend incorporates Gouda, Swiss, and cheddar for a rich depth of flavor and a creamy texture that sets it apart from classic American recipes.

Argentinian Red Shrimp = Lobster-Like Texture

For this version, I wanted to celebrate that tradition while highlighting the lobster-like bite of Argentinian shrimp. Since shrimp pairs beautifully with lighter cheeses, I chose to pair it with white cheddar alongside Gouda and Swiss, creating a smooth, golden cream sauce that feels indulgent yet balanced.

Made in a large cast-iron skillet and finished under the broiler until bubbling and golden brown, this recipe brings together the best of both worlds: Haitian-inspired comfort food and seafood elegance.

Why Use a Cast-Iron Skillet?

Using a cast-iron skillet for shrimp mac and cheese makes all the difference. Its superior heat retention keeps the cheese sauce silky and prevents hot spots that could cause it to separate.

Since cast iron goes straight from the stovetop to the oven, you can sear the shrimp, build the sauce, and finish the dish under the broiler all in one pan. Plus, the skillet’s rustic style makes for a beautiful oven-to-table presentation, letting you serve the bubbling, golden mac and cheese right in the pan for that wow factor.

Why You’ll Love It

• Balanced flavors – buttery garlic, fresh parsley, and a hint of spice keep the dish flavorful without overpowering the shrimp.
• Seafood twist on a classic – juicy Argentinian shrimp with a lobster-like texture takes mac and cheese to the next level.
• One-pan recipe – everything comes together in a cast iron skillet, from sauce to broiler finish, with minimal cleanup.
• Haitian-inspired cheese blend – the combination of white cheddar, Gouda, and Swiss adds depth and creaminess you won’t find in standard mac and cheese.
• Golden broiled topping – a quick broil gives the dish a bubbly, crispy layer of cheese and crumbs without long oven baking.
• Perfect for any occasion – rich enough for special gatherings, yet simple enough for weeknight comfort food.

Recommended Reads

• Spicy Creole Shrimp and White Cheddar Cheese Risotto
• Guide to Shrimp: How to Clean, Cook, and Choose the Best
• Air Fryer Jerk Shrimp Fajitas | Easy Caribbean in 20 Minutes
• Creamy Argentinian Shrimp Pesto Pasta with Jalapeño
• Best Spicy Sauteed Chili Lemon Garlic Shrimp and Vegetables

Ingredients with Steps

Cook the pasta until it is al dente, then set it aside. In a 10-inch cast-iron skillet, quickly sear the shrimp in olive oil, lemon juice, garlic, salt, and pepper. Then, chop half of them and reserve the rest whole.

Using the same pan, sauté the onion, garlic, and bell pepper in butter. Stir in flour to form a roux, then whisk in the evaporated milk, cream, Dijon, nutmeg, salt, and pepper to make the white sauce.

Melt the cheeses (reserving some for topping), then fold in the pasta, parsley, and chopped shrimp until well combined and creamy. Top with the whole shrimp, remaining cheese, and Ritz (butter crackers) crumbs, then broil for 2–3 minutes until golden and bubbling. Garnish with parsley and serve straight from the skillet.

Culinary Glossary

This section concisely defines key ingredients and techniques related to this post to enhance understanding and improve cooking skills.

• Al Dente - Italian for “to the tooth,” this term describes pasta that’s cooked until tender but still slightly firm when bitten. It keeps pasta from turning mushy when mixed into sauces.
• Cast Iron Skillet - A heavy-duty pan that holds heat evenly and adds a slight char to food. It’s perfect for stovetop-to-oven recipes, like this shrimp mac and cheese finished under the broiler.
• Roux - A simple mixture of butter and flour cooked together to thicken sauces. In this recipe, it forms the base of the cheese sauce, giving it body and creaminess.
• Broil / Broiler - Cooking with high, direct heat from above in your oven. Broiling finishes dishes quickly, creating a golden-brown crust without drying out the pasta underneath.
• Epis Influence - While not directly used here, the onion, garlic, and bell pepper base nods to epis, a Haitian seasoning blend that layers aromatic depth into traditional Haitian mac and cheese. Get the Epis recipe.
• White Cheddar, Gouda & Swiss - This trio forms the unique Haitian-style cheese blend. White cheddar adds sharpness, Gouda melts creamy and mild, and Swiss brings a nutty, slightly sweet flavor.
• Evaporated Milk - Canned milk with some water removed, giving it a richer texture than regular milk. It’s often used in mac and cheese for a velvety sauce without being heavy.
• Shrimp (Argentinian Red Shrimp) - Known for their lobster-like flavor and texture, these shrimp are prepped and ready to cook, making them perfect for quick stovetop recipes. Check it out at Trader Joe's.
• Parsley - A fresh herb used both in cooking and as a garnish. It brightens the rich cheese sauce with a pop of green and freshness.
• Panko Breadcrumbs / Ritz Crackers - Crunchy toppings that add contrast to creamy baked or broiled dishes. They turn golden and crispy under high heat, balancing the sauce’s richness.

Instructions with Pictures

Follow the instructions and cooking tips below using the step-by-step picture guide.

Equipment

Here’s what you’ll need to make this recipe with ease:

• 10-inch cast iron skillet – for cooking the shrimp, making the sauce, and finishing the dish under the broiler.
• Large pot – to boil the pasta until al dente.
• Colander – for draining the pasta.
• Whisk – to blend the milk and cream smoothly into the roux.
• Wooden spoon or spatula – for stirring the sauce and folding in the pasta.
• Measuring cups and spoons – to keep ingredient ratios accurate.
• Chef’s knife and cutting board – for chopping onion, garlic, bell pepper, parsley, and shrimp.
• Box grater or microplane – if shredding cheese from blocks instead of using pre-shredded cheese.
• Small bowls – for holding prepped ingredients and grated cheeses.
• Oven mitts – essential when moving hot cast iron in and out of the broiler.

Kitchen Must-Haves Reviews

Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.

Storage and Reheating

Learn how to properly store leftovers and reheat them so they stay fresh and flavorful.

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Portion into freezer-safe containers, wrap tightly with aluminum foil, and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
• Oven Reheating (Best for texture): Place mac and cheese in an oven-safe dish, cover with foil, and warm at 350°F for 15–20 minutes until hot and bubbly.
• Microwave Reheating (Quickest): Heat individual portions in a microwave-safe bowl, covered loosely, for 2–3 minutes, stirring halfway through.
• Keep it creamy: Add a splash of milk, cream, or broth before reheating to loosen the sauce and keep the pasta from drying out.

Substitutions

Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.

Dairy-Free

• Butter: Use olive oil for a lighter taste or plant-based butter for classic richness.
• Evaporated Milk: Replace with unsweetened oat milk or soy milk; simmer briefly to thicken before adding to the roux.
• Heavy Cream: Swap for canned full-fat coconut milk or cashew cream for body and creaminess.
• Cheese Blend (White Cheddar, Gouda, Swiss): Use vegan alternatives, such as plant-based cheddar, smoked vegan gouda, mild vegan mozzarella, and nutritional yeast or vegan parmesan.
• Optional Creaminess Boost: Add 1–2 tablespoons of plain unsweetened dairy-free yogurt, sour cream, or cashew butter for extra tang and texture.

Gluten-Free

• Pasta: Use a gluten-free rigatoni, penne, or elbow macaroni made from brown rice, chickpeas, or quinoa. Cook slightly under the package instructions to prevent the food from becoming mushy.
• Flour for Roux: Swap all-purpose flour with a 1:1 gluten-free flour blend like sorghum flour or cornstarch (whisk cornstarch into cold milk before adding to avoid clumps).
• Breadcrumb Topping: Use gluten-free panko breadcrumbs or crushed gluten-free crackers for the crispy broiled finish.

Vegetarian

• Shrimp: Swap the Argentinian shrimp for hearty vegetables or plant-based protein. Good options include roasted mushrooms (portobello, cremini, or oyster mushrooms for a meaty texture), roasted cauliflower florets, or a plant-based shrimp substitute.
• Cheese Blend: Keep the white cheddar, Gouda, Swiss, and Parmesan as-is, or use vegetarian-certified versions (some cheeses use animal rennet, so look for brands labeled “vegetarian”).
• Broth/Seasonings: Since shrimp adds natural brininess, consider a splash of vegetable broth, a little smoked paprika, or a pinch of seaweed flakes to mimic depth of flavor.
• Optional Kick: Add roasted red peppers, sun-dried tomatoes, or a sprinkle of Cajun seasoning for extra flavor balance in place of seafood.

Convenience

• Cheese: Use pre-packaged shredded white cheddar, Gouda, and Swiss cheese blends instead of shredding blocks by hand. A bag of “Italian blend” or “triple cheese” mix can also work in a pinch.
• Aromatics (onion, garlic, bell pepper): Replace with store-bought diced “mirepoix mix” or frozen chopped peppers and onions. Jarred minced garlic is another time-saver. Check out the Batch of Aromatics that will save you time!
• Shrimp: If Trader Joe’s Argentinian shrimp isn’t available, use a bag of frozen raw peeled shrimp from any supermarket, just thaw and pat dry before cooking.
• Breadcrumb Topping: Swap Ritz crackers for store-bought panko breadcrumbs (regular or seasoned). Gluten-free panko is also widely available.
• Cream Base: Use half-and-half instead of buying both evaporated milk and heavy cream if you want to simplify the dairy list.
• Fresh Parsley: If unavailable, use 1–2 teaspoons dried parsley or an Italian herb blend.

Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.

Frequently Asked Questions

Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.

Seafood Recipes

Looking for other shrimp recipes like this? Try these: 

Pasta Recipes

Looking for other pasta recipes like this? Try these:

📖 Recipe

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