INGREDIENTS
•
12 ounce package frozen popcorn shrimp (I used SeaPak)
•
Nonstick cooking spray
•
1 pound elbow macaroni
•
3 tablespoons unsalted butter
•
⅓ cup onion, finely diced
•
3 tablespoons all-purpose flour
•
2½ cups milk (I used 2%)
•
8 ounces sharp cheddar cheese, shredded
•
8 ounces white cheddar cheese, shredded
•
4 ounces Gruyere cheese, shredded
•
2 teaspoons Dijon mustard
•
½ teaspoon salt
•
¼ teaspoon pepper
•
2 tablespoons chopped chives, for garnish