Ingredients:
- 1 lb medium raw shrimp (25-30 count), peeled, deveined, tails removed
- 3/4 tsp salt, divided
- 1/2 tsp ground black pepper
- 6 Tbsp butter, divided
- 1/2 cup dry white wine, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup flour
- 3 1/2 cup milk, divided
- 1 Tbsp Honey Dijon mustard
- 1 tsp Cajon seasoning
- 1/2 lb bacon, cooked and crumbled
- 8 oz uncooked pasta (I used fusilli)
- 2/3 cup Smoked Gouda, shredded, divided
- 1 cup medium Cheddar, divided
- 2/3 cup panko bread crumbs
Directions:
- Season shrimp with 1/4 tsp of the salt, and pepper.
- Heat 2 Tbsp of the butter in a large skillet with high edges, over medium heat; until bubbling.
- Cook the shrimp 2-3 minutes, until pink and cooked through, turning once.
- Stir in 1/4 cup dry white wine; cook 1 minute and remove shrimp with a slotted spoon.
- Add onion and garlic to the sauce pan and cook for 2 minutes; until onions become translucent.
- Add remaining butter and flour to pan; whisk 1-2 minutes or until smooth.
- Slowly pour in 1 cup of the milk, whisking constantly until smooth.
- Whisk in remaining milk, 1/4 cup dry white wine, mustard, Cajun seasoning and remaining 1/2 tsp salt.
- Cook, covered, 3-5 minutes or until mixture comes to a simmer, whisking often.
- Remove pan from heat.
- Stir in pasta, 1/2 of the cheddar and 1/2 of the smoked Gouda.
- Pour into a 5 qt ceramic casserole dish and bake, covered, 30-35 minutes or until pasta is tender, gently stirring once halfway through baking.
- Meanwhile, combine bread crumbs and remaining cheeses in small bowl.
- Remove dish from oven and preheat the broiler.
- Stir in shrimp and bacon, and top with bread crumb mixture.
- Place dish 2-4 inches from heating element and broil 2-3 minutes; until top is golden brown.
- Remove from oven; let stand 5 minutes.
Source: http://www.hunwhatsfordinner.com/2014/02/baked-mac-n-cheese-with-shrimp-and-bacon.html