Ingredients
- 1 (8 ounce) box elbow macaroni
- 4 tablespoons unsalted butter, divided
- 12 ounces uncooked medium shrimp, peeled and deveined
- 2 teaspoons Creole seasoning (such as Tony Chachere's®)
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups half-and-half
- 1 cup shredded sharp Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon Creole mustard
Why Everyone Loves This Recipe
Cooking Techniques
- Don’t overcook the pasta; it should be just tender to hold up to the sauce.
- Sauté the shrimp quickly to keep them juicy and tender.
Directions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook it until it’s tender but still has a little bite, about 8 minutes. Give it a stir now and then so it doesn’t stick. While the pasta is cooking, melt a tablespoon of butter in a big skillet over medium heat. Toss in the shrimp, sprinkle on the Creole seasoning, and cook, stirring often, for about 4 minutes. Then add the garlic and keep cooking until the shrimp turns pink, another couple of minutes. Turn off the heat and set the shrimp aside. Once the pasta is done, drain it and rinse with cold water to stop it from cooking further. Put the pot back on the stove, melt the remaining 3 tablespoons of butter over medium heat, and whisk in the flour. Keep whisking for about 2 minutes until it’s combined. Slowly pour in the half-and-half and let it heat through for 3 minutes. Now stir in the cheeses and keep going until everything is melted and smooth, around 5 minutes. Add the mustard and cook for another couple of minutes before turning off the heat. Finally, mix in the drained pasta and shrimp, stirring until everything is warmed through. Serve it up right away and enjoy!
