macaroni and cheese with firecracker shrimp

How To Make macaroni and cheese with firecracker shrimp

• 1

  Preheat oven to 350 degrees F.
• 2

  Fill a large pot with water and bring to a boil over high heat; add 1 Tbsp salt/black pepper and dry shell macaroni.
• 3

  Return to a boil and cook 6 to 8 minutes or until al dente.
• 4

  Drain and return the pasta to the pot. Stir in 1 Tbsp margarine. Toss in mozzarella, sharp cheddar and monterey jack cheeses and set aside.
• 5

  To make a sauce, add 4 Tbsp margarine and the garlic to a 2-quart saucepan and heat over medium heat for 2 minutes or until margarine is melted and garlic is softened. Add flour and stir continuously with a whisk to combine.
• 6

  Continue to cook over medium heat and gradually whisk in the milk and cream. Stir continuously to prevent scorching; cook 6 to 8 minutes, or until starting to thicken. Remove from heat and stir in remaining sea salt/black pepper and 1 cup Parmesan cheese.
• 7

  To make the firecracker shrimp, pour the canola oil into a large skillet over medium-low heat. Add the shrimp, season with Old Bay seasoning, and saute until golden brown for 5 minutes. Transfer to a paper towel-lined plate and discard excess oil.
• 8

  Put the cooked shrimp into a large bowl. Add honey mustard, Italian dressing, sriracha, ground ginger, brown sugar and red pepper flakes and mix together until blended.
• 9

  Pour the sauce over the pasta, add the firecracker shrimp and stir until well combined. Pour the pasta mixture into a baking dish.
• 10

  Toss the bread crumbs and remaining Parmesan cheese together and sprinkle over the pasta. Bake in the preheated oven until the top is golden brown, about 30 minutes.
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