7 oz.uncooked elbow macaroni (slightly less than half of a 1 lb. box)
2c.Cheddar cheese (8 oz.), cut into 1/2" cubes
Instructions
Preheat oven to 400 degrees. Start boiling water for pasta
Cajun Shrimp
Pat shrimp dry. Place shrimp in a bowl and toss with 1 tbsp olive oil. Sprinkle with cajun seasoning and kosher salt, to taste (if your seasoning mix doesn't include salt.) Toss to coat.
Spray a large nonstick skillet with cooking spray or coat with olive oil. Cook shrimp on both sides over medium heat for a total of 5 to 6 minutes, or until pink (it finishes cooking in the oven.) Set shrimp aside.
Cheese Sauce
Melt 1/4 c. butter in a medium-size saucepan over medium heat. Stir in flour, and cook, stirring occasionally until smooth (1 min.) Stir in milk, cream cheese, salt, pepper, and mustard. Continue cooking, stirring with a whisk for 4-5 minutes until sauce is thickened, smooth, and creamy.
Breadcrumb Topping
Combine breadcrumbs, melted butter, and parsley in a bowl, tossing to combine.
Macaroni & Cheese
While sauce is cooking, boil macaroni in a large pot according to package directions. Drain macaroni well. Combine macaroni, cheese sauce, cubed cheddar, and shrimp in the pasta pot. Pour mac & cheese into 2-quart casserole. Top with breadcrumb topping and bake for 20 minutes. Let rest for 5 minutes before serving. Enjoy!