Shrimp, Preserved Lemon & Saffron Mac and Cheese

Ingredients

• 3 clovesGarlic, minced
• 1 pinchSaffron threads
• 2 tbspOlive oil
• 3 tbspFresh parsley, chopped
• 0.75 tspSalt
• 0.25 tspBlack pepper
• 40 gAll-purpose flour
• 60 gButter
• 1 wholePreserved lemon, finely chopped
• 600 mlWhole milk
• 400 gElbow macaroni or similar pasta
• 400 gRaw shrimp, peeled and deveined
• 250 gSharp cheddar cheese, grated
• 100 gGruyere cheese, grated
• 40 gBreadcrumbs, for topping

Instructions

1. 1

   Preheat the oven to 190°C (375°F) and grease a baking dish.

2. 2

   Bring a large pot of salted water to a boil and cook the pasta until al dente, then drain and set aside.

3. 3

   Heat the olive oil in a skillet over medium heat. Add the garlic and shrimp, and sauté for 2-3 minutes until the shrimp are just pink and cooked through. Remove from heat and set aside.

4. 4

   Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute to form a roux.

5. 5

   Gradually whisk in the milk, along with the saffron threads, and cook, whisking constantly, until the sauce thickens, about 5-6 minutes.

6. 6

   Remove from heat and stir in the cheddar and Gruyere cheese until melted and smooth. Season with salt and pepper.

7. 7

   Fold in the cooked pasta, sautéed shrimp, and chopped preserved lemon until evenly coated in the cheese sauce.

8. 8

   Transfer to the prepared baking dish, scatter breadcrumbs evenly over the top.

9. 9

   Bake for 20-25 minutes, until bubbling and golden on top.

10. 10

    Garnish with fresh parsley and serve hot.