Ebi Macaroni Gratin with Shrimp and Béchamel

Why You’ll Love This Recipe

• Comforting yoshoku classic: creamy, cozy, and satisfyingly cheesy.
• Velvety béchamel hugs every macaroni, with sweet shrimp in every bite.
• Panko-cheese topping bakes to a shattering, golden crust.
• Weeknight-friendly steps with make-ahead options.

Grocery List

• Produce: 1 small onion, 6 oz cremini mushrooms, flat-leaf parsley
• Dairy: Unsalted butter, whole milk, low-moisture mozzarella, Parmesan
• Pantry: Elbow macaroni, panko, all-purpose flour, olive oil, dry white wine, dashi granules or stock, kosher salt, white pepper, ground nutmeg

Full Ingredients

Pasta

• 8 oz (225 g) elbow macaroni
• Kosher salt for pasta water

Shrimp and Vegetables

• 12 oz (340 g) medium shrimp, peeled and deveined, patted dry
• 1 small yellow onion, thinly sliced (about 1 cup / 120 g)
• 6 oz (170 g) cremini mushrooms, thinly sliced
• 2 tbsp (28 g) unsalted butter (for sautéing)
• 2 tbsp dry white wine
• 1/4 tsp kosher salt and a pinch of white pepper (to season shrimp)

Velvety Béchamel

• 6 tbsp (85 g) unsalted butter
• 6 tbsp (48 g) all-purpose flour
• 3 cups (720 ml) whole milk, warmed
• 1/2 cup (120 ml) dashi or low-sodium chicken stock
• 1 tsp kosher salt (adjust to taste)
• 1/4 tsp ground white pepper
• 1/8 tsp ground nutmeg

Topping

• 1 cup (110 g) low-moisture mozzarella, shredded
• 1/2 cup (45 g) Parmesan, finely grated
• 1/2 cup (25 g) panko breadcrumbs
• 1 tsp olive oil

To Finish

• Chopped flat-leaf parsley, for garnish
• Freshly ground white or black pepper, to taste

Step-by-Step Instructions

Step 1: Preheat and prep the dish

Heat the oven to 425°F (220°C) with a rack in the upper-middle position. Lightly butter a 2-quart (2 L) gratin dish or 9-inch square baking dish. Warm the milk in a small saucepan over low heat until steaming (do not boil) and keep it warm; this helps the béchamel come together smoothly.

Step 2: Cook the macaroni very al dente

Bring a large pot of well-salted water to a boil. Add the macaroni and cook until very al dente, 1–2 minutes shy of the package time (it will finish in the oven). Drain well and set aside.

Step 3: Sear the shrimp

Heat 1 tbsp butter in a large skillet over medium-high heat. Season the shrimp with a pinch of salt and white pepper. Sear in a single layer for about 60 seconds per side until just opaque on the outside but still slightly underdone inside. Transfer to a plate; they will finish cooking in the gratin.

Step 4: Sauté onions and mushrooms

Reduce heat to medium. Add the remaining 1 tbsp butter to the skillet. Add the sliced onion and mushrooms with a pinch of salt. Cook, stirring, until the mushrooms release their moisture and the onions soften, 5–6 minutes. Pour in the white wine and scrape up any browned bits; cook 30–60 seconds to mostly evaporate. Remove from heat.

Step 5: Make a velvety béchamel

In a medium saucepan, melt 6 tbsp butter over medium heat. Sprinkle in the flour and whisk constantly for 2 minutes to form a smooth, blond roux (no browning). Gradually whisk in the warm milk and then the dashi or stock, a ladle at a time, whisking until smooth before adding more. Bring to a gentle simmer, whisking, until the sauce thickly coats the back of a spoon, 5–7 minutes. Season with 1 tsp kosher salt, 1/4 tsp white pepper, and 1/8 tsp nutmeg; taste and adjust salt as needed.

Step 6: Combine and assemble

Fold the macaroni, seared shrimp, and the onion-mushroom mixture into the béchamel until evenly coated. Scrape into the prepared baking dish and smooth the top. In a small bowl, toss the panko with the olive oil. Sprinkle the mozzarella and Parmesan evenly over the surface, then scatter the oiled panko over the cheese.

Step 7: Bake to golden and bubbly

Bake until the edges are bubbling and the panko is deep golden, 12–15 minutes. If you want extra color, broil for 30–60 seconds, watching closely. Let the gratin rest for 5 minutes to set slightly. Garnish with chopped parsley and a little extra pepper, then serve hot.

Pro Tips

• Cook pasta shy of al dente so it stays perfectly tender after baking.
• Warm milk before adding to the roux for faster thickening and a lump-free béchamel.
• Sear shrimp briefly; they finish in the oven and stay juicy.
• Toss panko with a touch of oil so it crisps evenly and turns deeply golden.
• For extra savoriness, replace 2–3 tbsp of milk with light cream or add 1 tsp soy sauce to the béchamel.

Variations

• Miso-Umami: Whisk 2 tsp white miso into the finished béchamel and add 1/2 cup corn kernels for a sweet-savory twist.
• Curry Gratin: Stir in 2 tsp Japanese curry powder and a pinch of cayenne; swap mozzarella for mild cheddar.
• Seafood Medley: Replace half the shrimp with bay scallops or crab; sear scallops briefly just like the shrimp.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered at 350°F (175°C) for 15–20 minutes, then uncover for 5 minutes to re-crisp the top. To make ahead, assemble up to the topping and refrigerate tightly covered for 24 hours; top and bake as directed (add 5 minutes if cold). Freeze unbaked, tightly wrapped, for up to 2 months; bake from frozen at 375°F (190°C) covered for 30 minutes, then uncover and bake 15–20 minutes more until hot and golden.

Nutrition (per serving)

Approx. 730 calories; 37 g protein; 37 g fat; 66 g carbohydrates; 3 g fiber; 1,050 mg sodium. Values are estimates based on typical ingredients.