Instructions
Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Step 2: Bring a large pot of salted water to a boil. Cook the macaroni noodles until al dente, according to package instructions. Drain and set aside.
Step 3: In a large skillet over medium heat, melt the butter. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Season with garlic powder, onion powder, salt, and pepper.
Step 4: In a large mixing bowl, combine the cooked macaroni, cream of chicken soup, milk, cooked shrimp, red bell peppers (if using), and half of the cheddar and mozzarella cheeses. Mix until everything is well coated.
Step 5: Pour the mixture into the prepared baking dish. Top with the remaining cheddar, mozzarella, and all of the Parmesan cheese.
Step 6: Bake for 20-25 minutes, or until the cheese is bubbly and lightly golden. For a crispier top, broil for an additional 2-3 minutes.
Step 7: Remove from oven and let rest for 5 minutes. Garnish with chopped parsley before serving.
Storage Information
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. This dish can also be frozen for up to 2 months—thaw in the refrigerator overnight before reheating.
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