You'll love this Bayou version of macaroni and cheese, made from scratch with shrimp, Cajun spice and a melty mix of cheeses, baked until bubbly!
Adapted from themerestaurantsathome.blogspot.com
pound elbow pasta
tablespoons butter, divided
pound medium shrimp, peeled and deveined and cut in thirds
teaspoon Cajun seasoning, divided
tablespoon onion, grated
cup Cheddar cheese, grated
cup Monterey Jack cheese, grated
Salt and pepper, to taste
cup Parmesan cheese, grated
teaspoon parsley, minced
Preheat oven to 350°F. Cook pasta according to package directions. Drain. Set aside. Melt 1 1/2 tablespoons butter in medium sauce pan. Add shrimp. Sprinkle with 1/4 teaspoon Cajun seasoning. Cook 3-4 minutes. Remove cooked shrimp. Set aside. In same pan melt 1 tablespoon butter, add onion and saute 1 minute. Whisk in flour and cook 1 minute while stirring. Whisk in milk and heat approximately 4 minutes while stirring. Add Cheddar and Monterey Jack cheeses. Stir until smooth. Add 1/4 teaspoon Cajun seasoning, salt, and pepper. Stir in cooked shrimp and pasta. Pour into buttered casserole dish. Top with Parmesan cheese, bread crumbs, 1 1/2 tablespoons melted butter and parsley. Bake 45 minutes or until browned and bubbling.