CAJUN SHRIMP AND CRAB MAC AND CHEESE

This Cajun Shrimp and Crab Mac and Cheese is very smooth, mushy and wanton. This tasty turn to the great dish will doubtlessly be your new top choice!

Standard heated macintosh and cheddar is as of now incredible (if it's done well), yet the expansion of new crab and hot Cajun shrimp makes it a lot more exceptional.

You get a chomp of shrimp, crab and macaroni secured with a mix of gooey, stringy cheeses and a burst of mixed flavors in each nibble!

While the macaroni was bubbling, I made the Cajun shrimp. I utilized an entire 2 pounds of shrimp for this formula, since I needed – no I NEEDED to have shrimp all through the whole pasta. I don't think about you, however I HATE having shrimp dishes where there's solitary like… ..3 bits of shrimp and the rest is out and out old pasta. It's impolite.

I included 2 tablespoons of Cajun flavoring to the shrimp, however as I referenced above, you can include pretty much depending your taste.

When the macaroni is cooked, include the shrimp, crab and basil. For the crab, I utilized 1 (454g) bundle of crab legs and hacked it up into pieces, which wound up making 2 and 1/2 mugs. Much the same as the shrimp, I likewise need the crab all through this macintosh and cheddar.

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INGREDIENTS
CAJUN SHRIMP:

• 2 pounds shrimp, peeled and deveined (if frozen, thawed)
• 2 tablespoons olive oil
• 1-2 Tbsp cajun seasoning
• Pinch of Salt
• Pinch of freshly ground black pepper

MAC AND CHEESE:

• 3 cups elbow macaroni, uncooked
• 2Ibs Fresh Crab legs, cooked OR 2 and 1/2 cups imitation crab meat, diced
• 1/4 cup fresh or dried basil + more for topping
• 1 cup whole milk
• 2 - 2 and 2/3 cups evaporated milk
• 1/2 - 1 tsp Paprika, or to taste (see notes)
• 1/4 - 1/2 tsp Cayenne Pepper, or to taste (see notes)
• 1/2 tsp salt, or to taste
• 1/2 tsp freshly ground black pepper, or to taste
• 2 large eggs, beaten
• 4 cups sharp cheddar cheese, grated
• 2 cups mild cheddar cheese, grated
• 2 cups colby & monterey jack cheese, grated
• 1/2 cup parmesan cheese, grated
• Cajun seasoning, for topping

INSTRUCTIONS
FOR THE CAJUN SHRIMP:

1. Read the notes before beginning the recipe.
2. Heat a large skillet over medium heat. In a medium bowl, add shrimp, olive oil, cajun seasoning, and a pinch of salt and pepper and toss to combine and coat the shrimp.
3. Once skillet is hot, add shrimp and cook, stirring constantly until shrimp is pink, 4-6 minutes. Set aside.

FOR THE PASTA:

1. Preheat oven to 350F (177C). Lightly butter a 9x13-inch baking dish and set aside.
2. Bring a large pot of salted water to a boil over high heat. Add macaroni and cook until al dente (look at package directions to see how long it takes). Do not overcook.
3. Drain well and transfer cooked pasta to a large bowl. Mix in Cajun shrimp, crab chunks and basil. Set aside.

FOR THE CHEESE/MILK MIXTURE:

1. In a large bowl, add milk and evaporated milk and whisk to combine. Add paprika, cayenne, salt and pepper and whisk to combine. Taste the milk and adjust the seasonings to your liking. Once you're satisfied with the taste, add the eggs and beat until mixture is combined.
2. Set aside 1 cup sharp cheddar cheese, 1/2 cup of colby & monterey, and 1/2 cup of Parmesan. Add the remaining cheese to the milk mixture and stir to combine.

ASSEMBLY OF THE MAC AND CHEESE:

1. Pour cheese mixture into macaroni and stir to combine. Pour mixture into prepared baking dish. Top with reserved cheeses. Sprinkle more basil, paprika, salt, pepper and Cajun seasoning on top (optional).
2. Bake for 45-55 minutes or until top is golden. Cover the top with foil around the 35-40 minute mark, making sure it doesn't touch the cheese. Remove from oven and let it sit for about 25-30 minutes to set before serving.

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