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Mary’s favorite

Shrimp Mac & cheese

Ingredients

1 lb cavatappi pasta 2 tbsp minced parsley
1 lb medium shrimp 1 tbsp creole seasoning
1 Stick unsalted butter 1 tbsp black pepper
8 oz sharp Cheddar cheese 1 tbsp garlic powder
8 oz Guyere cheese 1 tbsp onion powder
8 oz Gouda cheese 2 tsp paprika
4 oz Parmigiano-Reggiano cheese 1 tsp cayenne
2 cups heavy cream 1 tbsp hot sauce
1 cup whole milk 1 cup Panko bread crumbs
1 stalk celery, diced 3 tbsp flour
½ white onion, diced
½ bell pepper, diced

Lagniappe

Mix the seasonings and set aside. Cook the pasta with a little salt and set
aside. Season the shrimp with a little seasoning and mix well. In a skillet add
2 tbsp of olive oil; add vegetables and sauté for about 5 minutes. Add 1 tbsp
of seasoning blend to the vegetables and cook another minute. Add shrimp
and sauté for about 3-4 minutes.

Mix all the grated cheeses together, reserving about 1 cup to top the Mac and
Cheese when baked. In a stock pot add 2 tbsp butter and 2 tbsp of oil, heat to
medium add flour and whisk well, cook for about 4 minutes, whisking
constantly. Add the remaining seasoning and whisk for about 1 minute.
Reduce heat and add the cream and milk whisk well and add the cheeses by
the handful whisking well after each addition, add the hot sauce and cook till
the cheese sauce is a liquid. Toss in the cooked pasta and shrimp veggie
mixture; cook for about a minute more.

Butter a 13 x 9 oven casserole dish; pour the pasta mix into the dish, Mix
about ½ the Panko and the Parsley into the Mac & Cheese well and top with
the remaining Panko and the cheese blend you set aside earlier.

Bake at 375 for 15-20 minutes, turn the oven to broil and cook for about 4-5
minutes until the topping is golden brown. Remove from the oven and allow
the Mac & Cheese to stand for 15-20 minutes, and serve

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