This Cajun Shrimp and Crab Mac and Cheese is super creamy, cheesy and decadent. This delicious spin to the classic dish will surely be your new favourite.
I made this macintosh and cheddar for Christmas supper a year ago, and it was a HIT! The way that my whole family delighted in it was a particularly serious deal, since dark people don’t play with regards to macintosh and cheddar. We should be genuine.Since it’s gotten such countless positive audits, this has now gotten my go-to macaroni formula.
Ordinary prepared macintosh and cheddar is as of now incredible (if it’s done well), yet the expansion of new crab and fiery Cajun shrimp makes it a great deal more special.You get a chomp of shrimp, crab and macaroni covered with a mix of gooey, tacky cheeses and an explosion of mixed flavors in each nibble.
Okay, so before I separate the layers of flawlessness in this dish, I wanna talk about the estimations of flavors. Presently in my family, when we cook, we don’t quantify something damn. We generally eyeball it and add so a lot or little as we need and expectation it tastes incredible (which it generally does!). Clearly, since I was anticipating sharing the formula on here, I estimated everything – as I would prefer.
- 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.
FOR THE CAJUN SHRIMP:
- Read the notes before beginning the recipe.
- 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.
- Once skillet is hot, add shrimp and cook, stirring constantly until shrimp is pink, 4-6 minutes. Set aside.
FOR THE PASTA:
- Preheat oven to 350F (177C). Lightly butter a 9×13-inch baking dish and set aside.
- 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.
- 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:
- 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.
- 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:
- 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).
- 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.