Seafood Cajun Mac & Cheese (Print Version)
# Ingredients:
→ Spicy Cajun Shrimp
01 -
About 2 lbs of shrimp, deveined and without shells
02 -
2 tablespoons of olive oil
03 -
1-2 tablespoons of Cajun spices
04 -
A small pinch of salt
05 -
A dash of freshly cracked black pepper
→ Macaroni and Cheese Foundation
06 -
3 cups of dry elbow-shaped macaroni
07 -
2 pounds of already-cooked fresh crab legs, or 2 1/2 cups imitation crab if needed
08 -
1/4 cup of fresh or dried basil (keep extra for garnish)
09 -
1 cup of full-fat milk
10 -
2 to 2 2/3 cups of evaporated milk
11 -
1/2 to 1 teaspoon of paprika
12 -
1/4 to 1/2 teaspoon of cayenne pepper
13 -
1/2 teaspoon of table salt
14 -
1/2 teaspoon of freshly cracked black pepper
15 -
2 big eggs, whisked until smooth
→ Blend of Cheeses
16 -
4 cups of shredded sharp cheddar
17 -
2 cups of shredded mild cheddar
18 -
2 cups of Colby with monterey jack cheese, grated or shredded
19 -
1/2 cup of grated parmesan cheese
20 -
Extra Cajun spices to sprinkle on top
# Instructions:
01 -
Coat the shrimp with olive oil, your Cajun seasoning, salt, and some black pepper. Pop them into a sizzling hot pan and cook for 4-6 minutes until they turn a pretty pink color. Put aside once done.
02 -
Boil the macaroni in some water with salt until it's just cooked through but still firm. Drain the water and then mix with the cooked shrimp, crab, and basil.
03 -
In a large bowl, beat together both types of milk, the seasonings, and eggs. Keep some cheese aside for sprinkling later, and mix the rest into this milk mixture.
04 -
Mix the cheesy milk combo with the pasta mix. Pour it all into a greased 9x13 dish. Scatter the cheese you saved earlier on top, along with a bit of seasoning.
05 -
Put it in a 350°F oven for around 45-55 minutes. Cover with foil after 35-40 minutes to prevent over-browning. Take it out and let it sit for 25-30 minutes before digging in.
# Notes:
01 -
Feel free to tweak the spices if you like it milder or spicier.
02 -
More evaporated milk makes it even creamier if that’s your thing.
03 -
Let the dish sit for a bit after cooking so it firms up nicely.