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Cajun Shrimp Mac and Cheese
Melissa Hart

Cajun Shrimp Mac and Cheese

Shrimp needs minutes, not an afternoon, so it cooks in a skillet and enters the finished mac. Pepper Jack, cheddar and Cajun seasoning make the sauce lively without covering the seafood. Pull the shrimp when they curl into loose Cs; tight rings are already overdone.
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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb cavatappi pasta
  • 2 tsp kosher salt divided
  • 2 tbsp unsalted butter
  • 24 oz evaporated milk
  • 2 cups whole milk
  • 3 cups freshly shredded sharp cheddar cheese
  • 2 cups freshly shredded pepper Jack cheese
  • 2 tsp salt-free Cajun seasoning
  • 1 tbsp neutral oil
  • 2 lbs peeled deveined large shrimp
  • 1 tbsp fresh lemon juice

Method
 

  1. Boil the cavatappi in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
  2. Butter a 6-quart crockpot and add the pasta, evaporated milk, whole milk, Cajun seasoning and remaining salt.
  3. Cook on low for 45 minutes, then stir in the cheddar and pepper Jack and cook for 40 minutes more.
  4. Heat the oil in a skillet and cook the shrimp for 2 to 3 minutes per side until opaque and 145°F, then add the lemon juice.
  5. Fold the shrimp into the macaroni and cook on high for 10 minutes until the whole dish is hot.