Shrimp Mac 'n Cheese à la Japonais, Foodie Friends Friday Nothing But Noodles #Pasta Party

Maybe noodles were created specially for mothers. It’s the one food most children around the world will agree to eat. Won tons stuffed with meat, ramen noodles swimming in veggies and soup, spaghetti swirled on a fork with tomato sauce – centuries old child approved fare. And, of course, America’s favorite standby comfort food macaroni and cheese.

Recently, I concocted a Shrimp Mac ‘n Cheese à la Japonais. I’m bringing my Asian fusion macaroni and cheese to an international Foodie Friends Friday Nothing But Noodles #Pasta Party. (Please scroll down for details.)

Shrimp Mac 'n Cheese à la Japonais

My Australian friend, Joanne of What’s on the List is playing host. Australians are famous for throwing “shrimp on the barbie.” Right? I also figured my quinoa macaroni would please those who need gluten-free noodles. Heat was added with a bit of wasabi (Japanese-style horseradish.) For an extra crunchy topping, I added bits of ramen noodles and rice crackers.

Hope you enjoy this gooey, extra-cheesy take on Macaroni and Cheese. Love to hear how your family prepares the revered Mac ‘n Cheese.

Shrimp Mac 'n Cheese à la Japonais

An American classic with a good ninja-kick of Japanese-style horseradish. The more subtle Japanese edamame soy beans also work well with the ooey, gooey cheese. (Of course, what doesn’t work well with cheese?!)

Ingredients:

1 package (8 ounces) quinoa macaroni shells
4 tablespoons sesame oil
1 quart milk
7 tablespoons unsalted butter + more for pats on top
6 tablespoons rice flour
2 tablespoons cornstarch
2 cups grated Fontina cheese
1 cup grated mozzarella
½ cup grated sharp cheddar cheese
¼ cup grated Parmesan
2 cups mini precooked shrimps
1 cup precooked edamame soy beans
1 package dry ramen noodles
Optional: 1 package wasabi (Japanese-style horse radish) flavored ochazuke
or 1/8 cup crushed bits of rice crackers mixed with wasabi powder

Directions:

Into 4 quarts of boiling water, pour in 4 tablespoons sesame oil and quinoa macaroni shells. Cook for 8 minutes. Gently stir regularly. Drain. Set aside.

Heat milk in a small saucepan.

In a separate, medium-sized pan, melt the butter over a medium-low flame. Whisk in the flour and cornstarch for 3 to 5 minutes. Empty the hot milk into the pan and whisk some more. Allow the milk and flour to boil. Turn the heat, simmer for 3 minutes.

Vigorously mix in the grated cheeses. Gently add the shrimp and edamame soy beans.

Garnish with bits of dry ramen noodles. If desired, also sprinkle wasabi ochazuke or rice crackers and wasabi atop the macaroni and cheese. Scatter slices of butter on top. Bake in a 350 degree oven for 8 minutes.

Serve hot.

Many thanks to Joanne of What's on the List for hosting and inviting me to this international noodles party.