Blackened Cajun Shrimp Macaroni and Cheese

First, I got me some shrimps. Then I started investigating the way people were cooking them. I found this thing but naturally I had to fool with it some to suit.Came out right tasty, even iffin I do says so myself!



1 pound medium uncooked peeled shrimp, de-veined
1 Tbs Cajun Blackened seasoning
1 Tbs Tajin seasoning.
1 Tbs butter
1 Tbs olive oil

Macaroni and Cheese:
1 tbs box of cellentani or large macaroni elbows pasta
4 Tbs butter
1/4 cup all-purpose flour
1 – 1 1/2 cups milk*
1 cup Whipping Cream
1 12 oz. can evaporated milk
1/2 cup of a good white wine
1 Tbs cornstarch
1 Tbs Cajun seasoning
1 tsp EACH onion pwdr, garlic pwdr, dried parsley
1/2 tsp Kosher salt
1/4-1/2 tsp cayenne(optional) or coarse ground pepper
2 cups (8 oz.) freshly grated sharp cheddar cheese
2 cups (8 oz.) freshly grated Gruyere cheese

Topping (optional)
1/4 cup freshly grated Parmesan cheese
3/4 cup panko breadcrumbs
3 tablespoon melted butter


  1. Preheat oven to 350 degrees F. Cook pasta in salted water according to package directions, just until al dente. Strain and rinse with cold water. Set aside.
  2. Add shrimp to a medium bowl and toss with 1 tablespoon Cajun Blackened seasoning and 1 tablespoon of Tajin seasoning.
  3. Melt 1 tablespoon butter with 1 tablespoon olive oil in a large (3.5 qt) oven proof sauté pan over medium-high heat. Add shrimp in an even layer and cook 2-3 minutes, flip over and continue to cook 2-3 minutes or until until cooked through. Remove shrimp to a cutting board. When cool enough to handle, cut into thirds. Set aside.
  4. Deglaze the skillet with the wine and melt 4 tablespoons butter over medium heat then whisk in flour. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in cream and ~ *1 cup of milk. Whisk cornstarch into evaporated milk and gradually add to skillet followed by all remaining spices/seasonings.
  5. Bring to a simmer, whisking constantly until thickened (but not overly thick). Turn heat to low then whisk in sharp cheese until melted followed by Gruyere until melted. Adjust thickness of sauce by adding milk* if needed. Add shrimp and pasta and stir until evenly coated.
  6. Spread pasta into an even layer then top with Parmesan. Whisk panko with melted butter and evenly sprinkle on top. Bake 15-20 minutes or until hot and bubbly. Turn oven to broil to toast panko for 2-3 minutes, watching closely so it doesn’t burn.
  7. Let stand 5 minutes before serving