Tips for adding shrimp to Mac and cheese?

I wouldn't pre cook the shrimp.

Use small shrimp and use a shrimp / seafood stock if you can, when making your bechamel sauce, if your recipe calls for that. Taste and season your sauce to your liking. Mix shrimp in for the last 10 minutes of the bake. Don't top with shredded cheese until you mix in the shrimp.

Fresh shrimp give off a lot of juice so be careful with that. I would cook them in my sauce and add the noodles in. I dont typically bake my macaroni, I like mine a lil juicy.

Cook the shrimp before adding to cooked macaroni & cheese so they have their own flavor. This can be achieved through various cooking methods using different flavorings. There's really no wrong way to do it. Just depends on your desired end result. I've added boiled shrimp that I cut into smaller pieces with good results. N.O. style BBQ shrimp is another good option. Of course you can always sautee with your favorite cajun/ creole seasoning.

For breadcrumbs, you can't go wrong with Calabrian mollica.

Ingredients:
2 tbsp olive oil (or a mix of oil and butter)
? cup panko breadcrumbs
2-3 anchovy fillets, or more to taste
1 tbsp chopped jarred Calabrian chilies or paste
1 clove minced garlic
Salt to taste
Instructions:
Heat the oil in a small nonstick pan over medium heat.
Add the breadcrumbs and stir to coat.
Add the chopped Calabrian chilies, anchovies, and garlic, cooking and stirring constantly until the breadcrumbs are golden brown and the garlic is fragrant (about 5 minutes).
Immediately transfer to a bowl to prevent burning and season with salt.

Have you tried this method before using raw shrimp?

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Use small shrimp and use a shrimp / seafood stock if you can, when making your bechamel sauce,

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If you use milk or cream, it's a Béchamel sauce. Once you introduce stock, it becomes a Veloute sauce.

I would sauté or boil the shrimp first and introduce them into the mac and cheese prior to baking.

As said, really no reason to think of this any different than a shrimp fettuccine with different noodles.

I was just in Italy and while I knew this, when you are there you realize that the Italians have a sauce or a dish and then use the best pasta for that. They can be extremely firm on which pasta to use.

Really all you want OP is three parts to this dish:
Cheese sauce
Shrimp
Noodle

I am not one that likes baked Mac n cheese either, so I’d personally make it like I said as cheese sauce (basically a béchamel as pointed out) that compliments shrimp and then add the noodles like you would a fettuccini.