Shrimp, Preserved Lemon & Saffron Mac and Cheese

Ingredients

• 400 gPasta (penne or small shells)
• 500 gLarge shrimp, peeled and deveined
• 4 tbspButter
• 3Garlic cloves, minced
• 3 gAll-purpose flour
• 400 mlWhole milk
• 200 mlHeavy cream
• 200 gGruyère cheese, grated
• 100 gParmesan cheese, grated
• 1 large pinchSaffron threads
• 3 tbspPreserved lemon, finely chopped
• 1 tspSalt
• 0.5 tspWhite pepper
• 2 tbspFresh cilantro, chopped

Instructions

1. 1

   Cook pasta: Cook pasta according to package directions until al dente. Drain and set aside.

2. 2

   Bloom saffron: Steep saffron threads in 2 tbsp warm milk for 10 minutes to bloom the saffron.

3. 3

   Sauté garlic: Melt butter in a large saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute.

4. 4

   Make roux: Whisk in flour to create a roux. Cook for 1–2 minutes, stirring constantly.

5. 5

   Make sauce: Gradually whisk in milk, heavy cream, and the saffron-infused milk. Cook until thickened, about 5 minutes.

6. 6

   Melt cheese: Remove from heat and stir in Gruyère cheese, Parmesan cheese, preserved lemon, salt, and white pepper until cheese is melted and smooth.

7. 7

   Cook shrimp: Season shrimp lightly with salt and pepper. In a separate skillet, quickly sauté shrimp in a bit of butter for 2–3 minutes per side until pink and cooked through.

8. 8

   Combine: Toss cooked pasta with the saffron-cheese sauce. Fold in shrimp gently.

9. 9

   Serve: Divide into serving bowls and top with fresh cilantro. Serve immediately.