Creole Shrimp Mac and Cheese
Description
This grown-up version of mac and cheese is taken to a whole new level with the addition of shrimp, Creole seasoning, and Creole mustard.
Ingredients
•
1 (8 ounce) box elbow macaroni
•
4 tablespoons unsalted butter, divided
•
12 ounces uncooked medium shrimp, peeled and deveined
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2 teaspoons Creole seasoning (such as Tony Chachere's®)
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2 cloves garlic, minced
•
2 tablespoons all-purpose flour
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2 cups half-and-half
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1 cup shredded sharp Cheddar cheese
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1 cup shredded Monterey Jack cheese
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1 tablespoon Creole mustard
Directions
1
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
2
While macaroni is cooking, melt 1 tablespoon butter in a large skillet over medium heat. Add shrimp; sprinkle with Creole seasoning. Cook, stirring continually, for 4 minutes. Add garlic and cook until shrimp is pink, about 2 minutes. Turn off heat.
3
Drain macaroni and rinse under cold water to stop the cooking; set aside. Return the pasta pot to the stove and melt remaining 3 tablespoons butter over medium heat. Add flour and whisk until dissolved, about 2 minutes. Add half-and-half; heat for 3 minutes.
4
Whisk in cheeses until melted, about 5 minutes. Add mustard; cook for 2 minutes. Turn off heat.
5
Add reserved macaroni and shrimp. Stir until heated through. Serve immediately.