Stovetop Macaroni and Cheese with Shrimp - Perfect Comfort Food

Macaroni and Shrimp 1

People ask me all the time how I arrange my food when I photograph it. Most of the time I am thinking about how it is going to look, imagining different backgrounds with all kinds of plates, bowls and cutlery. I am thinking about the flowers or dry leaves or herbs I would love to use in my sets, the colors I would need and which of them would be fitting for that specific dish. This usually takes me about a couple of days, then, when I have it all clear in my mind, I proceed.

There are times as well, when I like to experiment( "ad hoc"), while I am cooking. Here is a perfect example: I am enjoying the preparation of a delicious nice, easy shot of  macaroni and shrimps. So I start with one bowl, and every time I would add more detail or move the objects around.

The result is my last photo where you can see when "less is more". For me it is a clean delicious picture of comforting and delectable food that looks mouthwatering without a lot of decorations.

Which one do you like best?

Macaroni and Shrimp 2 Macaroni and Shrimp 3 Macaroni and Shrimp 4 Macaroni and Shrimp 5

Comfort food makes you feel good, makes you feel at home, and puts you in the frame of mind to curl up on a sofa, in front of a roaring fire, with family, with friends, with a great book. It's what you want when you come in from the cold or when you've got a cold, or when you want to enjoy a cozy evening with loved ones.

Ingredients:

  • 2 large eggs
  • 1 (12 oz) can evaporated milk
  • 1 tsp mustard
  • salt
  • pinch of cayenne pepper
  • 8 oz shell macaroni (2 cups)
  • 4 Tbsp. unsalted butter
  • 3 cups (12 oz) sharp cheddar, American, or Monterey Jack cheese, shredded 
  • 1 lb. shrimp, cooked, shell off

Directions:

Mix eggs, one cup evaporated milk, mustard, salt, and cayenne pepper in bowl.

Meanwhile, bring 2 quarts water to boil in large pot. Add pasta and one teaspoon of salt and cook, stirring often, until al dente. Drain pasta and return to pot over low heat. Add butter and toss to melt.


Add egg mixture and three-quarters of cheese mixture to pasta and toss until thoroughly combined and cheese starts to melt. Then, gradually add remaining evaporated milk and remaining cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Add cooked shrimp and cook a little more, about 2-3 minutes. Let stand to thicken if needed. Serve warm.


5 comments:

Vijitha said...
October 24, 2012 at 2:34 PM  

My son loves mac & cheese. I make it with heavy cream too. I love you easy version. Thanks for sharing.

Medeja said...
October 25, 2012 at 1:21 AM  

I like 1st and 2nd! I think you are not just very creative, but also have patience for making a perfect set up :) I know don't have it.. :)

Quay Po Cooks said...
October 25, 2012 at 2:45 AM  

Love the artitic photographs. When I saw the prawns on the pasta, I could not help but stay for a long time. You have mad this look so classy.

Nami | Just One Cookbook said...
October 29, 2012 at 3:57 AM  

How did you know I had the same question! :D That was fun that you explained how you processed the photo shoot. You think about a few days? Whoa... that's so professional. Me? Maybe... 2 hours before and while cooking? =P It clearly shows "lack of thinking" when I don't have certain things (such as green things on plate or props that could go so well with food but I didn't buy). You are amazing! I had evaporated milk can that I didn't know what to do, so I thought I could make this. I just checked the pantry and it was expired last year! lol. I guess I need to buy one again for this recipe. Haha.

Spicie Foodie said...
November 1, 2012 at 12:57 PM  

Hi Yelena,
I always love reading how fellow photographers bring their photographs and recipes to life. Great post and that Mac&Cheese looks spectacular. I love all of your photos!

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