Ingredients

The following ingredients have 4 Servings
  • 6 ounces macaroni (1 3/4 cup dry)
  • 2 ounces andouille sausage (1/2 cup sliced)
  • 1 TBSP oil
  • 4 ounces shrimp (1 cup)
  • 1 medium onion (1 1/4 cup, diced)
  • 1 medium bell pepper (1 1/4 cup, diced)
  • 2 stalks celery (1/2 cup, diced)
  • 2 cloves garlic (2 tsp, minced)
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/8 tsp nutmeg
  • 1 TBSP cornstarch
  • 12 ounces milk (1 1/2 cup)
  • 5 ounces cheddar cheese (1 1/4 cup, shredded)
  • 1 ounce parmesan cheese (1/4 cup, shredded)

Instruction

  • Preheat the oven to 375*F.
  • Bring a pot of water to a boil. Boil pasta until al dente. Set aside.
  • Meanwhile, add the sausage to a dutch oven or large skillet with sides. Cook for about 3 minutes per side. Set aside.
  • Add 1 teaspoon of oil and the shrimp to the dutch oven. Cook for 2 minutes per side, and set aside. (They will be slightly undercooked and that's ok. You don't want to overcook them)
  • Add the remaining 2 teaspoons of oil to the dutch oven along with the onions, bell pepper, and celery. Saute for 7 minutes.
  • Add garlic, paprika, cayenne, salt, nutmeg, and cornstarch to the dutch oven. And stir well. Continue stirring while you slowly add in the milk, stirring constantly. Once the milk has been incorporated, cook for two minutes, stirring very often until the mixture thickens.
  • Transfer mixture to an 8 inch square baking dish (or leave in pot if oven-safe). Top with parmesan cheese and remaining 1/4 cup cheddar. Bake for 15 to 20 minutes until cheese is bubbly and lightly browned. Optional: broil for 1 to 2 minutes to brown the cheese a little more.
  • Add in the remaining 1 cup of cheddar cheese along with the reserved pasta, sausage, and shrimp. Stir until combined.
  • Remove from oven, and enjoy!