Prep Time:
5 mins
Cook Time:
30 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
While macaroni is cooking, melt 1 tablespoon butter in a large skillet over medium heat. Add shrimp; sprinkle with Creole seasoning. Cook, stirring continually, for 4 minutes. Add garlic and cook until shrimp is pink, about 2 minutes. Turn off heat.
Drain macaroni and rinse under cold water to stop the cooking; set aside. Return the pasta pot to the stove and melt remaining 3 tablespoons butter over medium heat. Add flour and whisk until dissolved, about 2 minutes. Add half-and-half; heat for 3 minutes.
Whisk in cheeses until melted, about 5 minutes. Add mustard; cook for 2 minutes. Turn off heat.
Add reserved macaroni and shrimp. Stir until heated through. Serve immediately.
Cook's Note:
Substitute pepper Jack cheese for the Monterey for extra kick.
Nutrition Facts (per serving)
| 804 | Calories |
| 47g | Fat |
| 53g | Carbs |
| 41g | Protein |
