Ingredients
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16 oz Ronzoni® Large Elbow pasta
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1/4 cup olive oil, divided
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1 1/4 lb peeled and deveined medium shrimp, tail removed (21-25 count)
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5 green onions, thinly sliced
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3 cloves garlic, minced
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3/4 tsp salt, divided
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1/4 tsp crushed red pepper flakes
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1/4 tsp smoked paprika
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3 tbsp butter
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3 tbsp all-purpose flour
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1/4 tsp cayenne pepper
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3 cups 3.25% homogenized milk
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1 tsp freshly cracked black pepper
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1/2 tsp cayenne pepper
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Pinch of ground nutmeg
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1 1/2 cups Asiago cheese, grated and divided
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1 cup white cheddar cheese block, shredded
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1/3 cup panko bread crumbs
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2 tbsp fresh parsley, finely chopped
Steps
1
Preheat oven to 400˚F. Cook pasta according to package directions; drain reserving 1/4 cup pasta water.
2
Meanwhile, heat 2 tbsp oil in skillet set over medium heat. Cook shrimp, green onions, garlic, 1/4 tsp salt, red pepper flakes and smoked paprika for 3 to 5 minutes or until shrimp turn pink, curl and cooked through; remove from heat; set aside.
3
Melt butter in large skillet set over medium heat. Sprinkle in flour. Cook, stirring, for 2 to 3 minutes or until smooth.
4
Slowly whisk in milk. Continue to whisk and bring to a boil. Reduce heat to medium-low. Cook, stirring constantly, for 8 to 10 minutes or until thickened slightly. Stir in pepper, remaining salt, cayenne pepper and nutmeg. Remove sauce from heat. Stir in 1 cup Asiago and Cheddar until melted.
5
Toss in pasta and reserved pasta water until well coated. Transfer to greased 9 x 13-inch baking dish.
6
In a small bowl, mix together bread crumbs, remaining each Asiago and oil; sprinkle over pasta.
7
Bake for 15 to 20 minutes or until golden and bubbling.
8
Sprinkle with parsley before serving.
Tips
Serve with your favorite hot sauce for extra spicy mac and cheese.
Comments
Recipe provided by Ronzoni Pasta