1 lb. Cavatappi pasta cooked
8 T. butter, divided
1 lb. medium shrimp cut in thirds
1 tsp. cajun seasoning, divided
1 T. grated onion
3 T. flour
3 cups milk
1/2 lb. Swiss cheese (grated)
1/2 lb. cheddar cheese (grated)
1 lb. pepper Jack cheese (grated and divided)
Salt and pepper to taste
1/4 cup bread crumbs
1 tsp. parsley
1/4 cup breadcrumbs
Preheat oven to 350°.
Melt butter in medium sauce pan. Add shrimp, sprinkle with 1/2 tsp. cajun seasoning. Cook 3-4 minutes, remove.
In same pan melt 2T butter, add onion and sauté 1 minute. Whisk in flour, cook 1 minute. Whisk in milk and heat approximately 4 minutes. Add Swiss, cheddar and 3/4 lb. pepper Jack cheese. Stir until smooth. Add 1/2 tsp. cajun seasoning, salt, and pepper. Stir in cooked shrimp.
In buttered casserole dish add cooked cavatappi pasta. Pour cheese sauce over mix to cover all pasta.
Top with 1/4 lb. pepper Jack cheese, bread crumbs, 3 T. melted butter and parsley.
Bake 45 minutes.
Go to next page for another recipe.
16 ounces elbow macaroni
3 heaping tablespoons flour
1 teaspoon kosher salt
1 tablespoon spicy mustard
1/4 teaspoon pepper
5 shakes Louisiana hot sauce (I'm sure any hot sauce would do)
5 cups half and half *
¼ cup butter
2 ½ cups shredded extra sharp cheddar cheese (I use Kraft Cracker Barrel)
2 ½ cups Kraft Deli Deluxe American, sliced crosswise **
1 cup crushed barbecue potato chips
Preheat oven to 375°.
Cook elbows in boiling water for 5 minutes. Set aside.
In a large pot or dutch oven, melt butter and add flour, whisking until all butter and flour are incorporated. Add mustard, salt and pepper. Add half and half slowly until completely mixed, bring to a boil and lower heat. You may need to add additional milk if it's too thick, but usually it's fine. Add 4 cups cheese and the hot sauce and turn off heat and mix until all cheese is melted.
Grease a 13 x 9 pan with Pam. Add cheese sauce and elbows — mix thoroughly. Cover the top with potato chips and sprinkle paprika and dried parsley.
Cook in oven for 25 minutes and let sit out for 5 minutes before serving.
Makes approximately 6-12 servings, depending on your family and how hungry they are. Comes out great reheated the next day too, just add milk or if you have extra cheese sauce, just hold it over for reheating if you have any leftovers!
* You might need to add an extra ¼ cup milk to thin out the white sauce, sometimes it's too thick.
** Kraft Deli Deluxe is the best cheese for it — you can change to any American cheese and I'm sure it's fine, but it's always perfect with the Deli Deluxe.