Shrimp & Crab Mac and Cheese with Spicy Breadcrumbs
BBQ Spot
8
20 minutes
45 minutes
804
Essential Tools
Large sauce-pot
Wooden spoon
Strainer
Large bowl
Measuring spoons
Medium saucepan
Whisk
Measuring cups
Cheese grater
11 x 15-inch baking dish
Small bowl
Spoons
Ingredients
- 1 box (16 ounces) mini penne pasta
- 1 pound 21-25 count peeled and deveined tail-off cooked shrimp, thawed if necessary
- ¼ pound refrigerated jumbo lump crabmeat, drained and picked through
- 1 tablespoon Operation BBQ Relief Cajun Bayou Rub
- ¼ cup unsalted butter
- ⅓ cup all-purpose flour
- 2 cups heavy cream
- 2 cups whole milk
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded pepper Jack cheese
- 2/3 cup panko breadcrumbs
- ¼ teaspoon cayenne pepper
- Sliced green onions for garnish (optional)
Directions
- Preheat oven to 400°F. In a large sauce-pot, prepare the pasta as label directs and drain.
- In a large bowl, toss the shrimp, crab and 1½ teaspoons Bayou Rub.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook 2 minutes or until roux is thick and blonde, whisking frequently. Whisk in the cream and milk, and cook 5 minutes or until it’s slightly thickened, whisking constantly. Whisk in the cheeses and remove the saucepan from the heat, whisking until the cheese melts and the mixture is smooth.
- In the baking dish, toss the pasta, cheese mixture and shrimp mixture. Makes about 12 cups.
- In a small bowl, stir the breadcrumbs, cayenne and remaining 1½ teaspoons Bayou Rub. Sprinkle the breadcrumb mixture over the mac and cheese and bake 35 minutes or until the top is crispy and sides bubble.
