- 1lb elbow macaroni
- 8 tablespoons butter (divided)
- 1 (12 ounces) package uncooked shrimp, peeled and deveined, tails removed
- 1 teaspoon Cajun seasoning (divided)
- 1 tablespoon dried onion flakes
- 3 tablespoons flour
- 3 cups of milk
- ¼ pound grated parmesan cheese
- 2 cups shredded cheddar cheese
- 4 cups shredded Monterey jack cheese
- 1 teaspoon parsley
- ¼ cup plain breadcrumbs
- Preheat the oven to 350 degrees F. Cook the elbow macaroni according to package directions. Drain and set aside.
- Cut each shrimp into about 3 equal pieces. Melt 3 tablespoons of butter in a large skillet or medium-sized saucepan. Add the shrimp and sprinkle with ½ teaspoon of the Cajun seasoning.
- Cook until the shrimp starts to turn pink (they will finish cooking in the oven), about 3-4 minutes. Remove the shrimp from the pan and set aside.
- In the same skillet, melt 2 tablespoons of butter, add the dried onion and cook over medium heat for about 1 minute. Whisk in the flour and cook for about 2 minutes more while whisking. Stir in the milk, a little at a time, while whisking. Continue cooking until the mixture is hot but not boiling, stirring frequently.
- Mix in the cheddar and Monterey jack cheese, mixing until smooth and the cheese has melted. Season with salt and pepper to taste. Fold in the shrimp and macaroni.
- Pour the mixture into a lightly greased 9x13inch baking dish. In a small bowl mix together 3 tablespoons of melted butter, the parmesan cheese, breadcrumbs, parsley and remaining ½ teaspoon of Cajun seasoning.
- Sprinkle the mixture over the top of the macaroni and cheese.
- Place into the oven and bake for 45 minutes until hot and bubbly and the top is golden brown.