Ingredients: |
Ingredients: 1 lb. cavatappi or other short-cut pasta
1 tbsp. extra-virgin olive oil
2 bell peppers, diced
1/2 white onion, diced
kosher salt
Freshly ground black pepper
2 garlic cloves, minced
1 lb. andouille sausage, sliced
1/2 lb. peeled and deveined medium shrimp, tails removed
1/4 c. Sliced green onions
1 tbsp. Cajun seasoning
2 tbsp. butter
2 tbsp. all-purpose flour
2 c. milk
1 1/4 c. shredded Cheddar
1 1/4 c. Shredded Monterey Jack
1/4 c. panko bread crumbs
2 tbsp. melted butter
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Directions: |
Directions:In a large pot of salted boiling water, cook pasta until al dente. Drain and return to pot.
Meanwhile, in a large oven-safe skillet over medium heat, heat oil. Add bell peppers and onion and season with salt and pepper. Cook until soft, 5 minutes, then stir in garlic. Add andouille sausage, shrimp, 2 tablespoons green onions, 1 tsp. Cajun seasoning and cook until shrimp is pink, about 2 minutes per side. Transfer mixture to a plate.
Make cheese sauce: Melt butter in skillet. Add flour and whisk until golden, then add milk and simmer until thickened, 2 minutes. Add remaining Cajun seasoning and 1 cup each cheddar and Monterey jack and stir until melted and combined.
Add cooked pasta and shrimp mixture and toss until combined. Sprinkle with remaining cheddar and Monterey jack.
In a small bowl, mix together bread crumbs, melted butter, remaining green onions, and a pinch of salt.
Scatter bread crumbs on top of mac ’n cheese and bake at 375º until cheese is melted and bread crumbs golden, 15 minutes. |
This recipe for Cajun Mac & Cheese is from