Cheesy Mac-N-Shrimp Balls #RSC

READY IN: 2hrs
YIELD: 20 balls


  • 34
    cup macaroni, uncooked
  • 8
    ounces shrimp, peeled and deveined
  • 34
    cup Hidden Valley® Original Ranch® Dressing
  • 12
    cup shallot, finely chopped
  • 34
    tablespoon garlic, minced
  • 3
    slices bacon
  • 2
    tablespoons Greek yogurt
  • 12
    teaspoon lemon zest
  • 1
    pinch nutmeg
  • 1
    cup parmesan cheese, shredded
  • 12
    teaspoon black pepper
  • 1 12
    tablespoons oil
  • 2
    slices bread
  • 3
    cups breadcrumbs
  • 1
  • cooking spray


  • Cook macaroni as per the directions on the box.
  • Take about 1 cup of cooked macaroni and pulse in the food processor once and keep it aside.
  • Take a heavy bottomed nonstick pan and cook the bacon until crisp.
  • Retain the fat in the pan and take the bacon and transfer onto a kitchen towel, once the bacon cools finely chop it.
  • Add the cleaned shrimp to the pan and cook for 3 minutes in the bacon fat. Season with salt.
  • Transfer the cooked shrimp to cutting board and give them a rough chop.
  • Add oil to the pan and stir in the finely chopped shallots and garlic and sauté for 5 minutes.
  • Take it off the heat and transfer it to a bowl.
  • Mix in ranch, parmesan cheese, cooked macaroni (both chopped and whole), chopped shrimp, black pepper, lemon zest, nutmeg and chopped bacon and cheese.
  • Cover and refrigerate the macaroni mixture for 1 hour.
  • Preheat the oven to 450°F.
  • Take 2 slices of bread and pulse them in the food processor until they look like bread crumbs.
  • Add the fresh bread crumbs to the macaroni mixture and form golf ball sized balls out of the mixture.
  • Take 2 bowls, one a beaten egg and other with breadcrumbs.
  • Dip the macaroni balls in egg and then coat them with the breadcrumbs.
  • Arrange the balls on a baking tray and spray oil on them and bake for 25 minutes turning then every 10 minutes.
  • Serve hot.