Cajun Shrimp Mac N Cheese

3.4oz Smoked Gouda Shredded

2.0oz Gruyere Shredded

7.5oz Sargento 4 State Mild & Sharp Cheddar Cheese Shredded

16oz Med. Pasta Shells cook just under al dente

4 Cups Milk

 4 Tablespoon of Infusion Blends Cajun Delight Butter

2lbs Med. Shrimp Peeled And Devein cut into 1in pieces

 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 All Purpose  Flour

1/4 Cup Extra Virgin Olive Oil

2 teaspoons Kosher Salt

1/2 Teaspoon Fresh Ground Black Pepper

Preheat oven to 375 degrees Fahrenheit

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 1/2 cup of flour.(Wisk constantly). Cook over medium 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 1 Tablespoon salt, the pepper and nutmeg blend well the add the cheese blend well. 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)