The ultimate comfort food just leveled up. We recommend doubling the recipe to guarantee leftovers.
- 1 lb. cavatappi or elbow noodles
- 1/2 cup butter, divided
- 1 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 12 oz. shredded Pepper Jack cheese, divided
- 8 oz. shredded sharp Cheddar cheese, divided
- 1/2 tsp. Cajun seasoning
- 1 (13.5 oz.) rope andouille smoked sausage, sliced into 1/2 inch pieces
- 1 (8 oz.) pkg. flake style imitation crab
- 1 lb. 31-40 ct. cooked shrimp
- Preheat oven to 375 degrees. Bring a large pot of salted water to a boil. Cook pasta, stirring occasionally, until just barely al dente, about 2 minutes less than package directions; drain and set aside. Meanwhile, melt 1/4 cup butter in a small bowl. Add panko and toss until coated; set aside.
- In a large saucepan, melt remaining butter over medium heat. Add flour and cook, whisking constantly, about 1 minute or until flour just starts to brown. Gradually whisk in milk and bring to a simmer. Stir in 2 cups Pepper Jack cheese, 1 1/2 cups Cheddar cheese and the Cajun seasoning; season with salt and pepper, if desired.
- Stir pasta, sausage and seafood into sauce and cook until heated through. Transfer to a prepared 13x9-inch baking dish.
- Sprinkle with remaining cheese and reserved panko mixture. Bake 20–25 minutes or until bubbly and browned. Let cool about 10 minutes before serving.
Leftover shrimp tails? Here's an idea!
Our cooked, peeled and deveined shrimp still have their tails intact (perfect for shrimp cocktail!). While these tails—contrary to popular belief—are actually edible, many would rather avoid them entirely. If you prefer your shellfish sans shell, simply remove the tails prior to cooking. These bits have big flavor though, so consider keeping them for stock rather than discarding. For more information on making stock from scratch, check out our guide on how to make your own stock.
622 CALORIES Per Serving
SATURATED FAT: 18G