Cajun Shrimp Mac N Cheese

.34oz Smoked Gouda Shredded

.20oz Gruyere Shredded

7.5 Sargento 4 State Mild & Sharp Cheddar Cheese Shredded

16oz Med. Pasta Shells

4 Cups Milk

 4 Tablespoon of Infusion Blends Cajun Delight Butter

2lbs Med. Shrimp Peeled And Devain cut into 1in peices

 1/2 Teaspoon Nutmeg 

1 1/2 Cup Progresso Italian Style Panko Bread Crumbs

8 Tablespoon Unsalted Butter

1/2 Cup All Purpose Flour + 1/3 Cup

1/4 Cup Extra Virgin Ovlive Oil

1 Tablespoon Salt

1/2 Teaspoon Fresh Ground Black Pepper


Preheat oven to 375 degrees farenheit

In a heated sauté pan, add olive oil and 1/2 Cajun Butter, add in shrimp and coat and cook shrimp till just slightly pink about 1min. Then set aside. (Do not overcook, shrimp will continue to cook once you bake it)

Heat the milk till it's it's warm (Microwave, do not boil)

In a large pot, melt the 6 Tablespoons of unsalted butter and add the flour. Cook over Low heat for 2min, stirring with a whisk. Still whisking, add the warm  milk and cook for a minute or two, or until thickened and smooth. Take pot off the heat, add cheese, 1 Tablespoon salt, the pepper and nutmeg. Stir till all is  melted and blended. 

Add the pasta shells and stir well, then add shrimp (including the cajun juice drippings) in the pan. Add the remainder 1 Tablespoons of Cajun Butter and continue to stir until blended then pour pasta into a baking dish.

Melt the remaining 2 Tablespoons of unsalted butter, then combine it with the Panko bread crumbs, then sprinkle the mixture on top of the Mac & Cheese 

Bake until bubbling and crust is a medium brown (about 30-35 minutes)