This is an easy dinner that is a great riff of the classic lobster mac and cheese. It keeps well in the fridge for a few days, but doesn't freeze well.
1poundelbows or other short pasta, cooked and drained
5 tablespoonsunsalted butter
1large onion, chopped
2clovesgarlic, minced
1small hot green chile (serrano), minced(optional)
5tablespoonsall-purpose flour
2cupscream
2cupsshredded gruyere cheese,loosely packed
1 1/2cupsshredded cheddar,loosely packed
1/2cupgrated pecorino or parmesan cheese
Salt and black pepper
12ouncesshrimp, peeled
1/2cupbreadcrumbs
4tablespoonsfresh parsley, chopped
Instructions
Heat the butter in a large pan over medium-high heat. When it's hot, add the onion and sauté, stirring often, until soft and translucent, about 4 minutes. Add the chile and garlic and sauté another minute. Preheat the oven to 350°F.
Add the flour to the pan and mix it in well. Cook this, stirring often, for 5 minutes, until it browns a bit. Pour in the cream about 1/2 cup at a time, mixing after each time so that it's fully incorporated.
Do the same with all the cheeses, adding about 1/2 cup at a time, and stirring it in before adding more. Add salt and black pepper to taste, then mix in the cooked pasta and shrimp.
Move all this to a casserole dish; I like to grease mine with butter, but this is not strictly necessary. Pat the mac and cheese into the casserole and sprinkle the breadcrumbs and parsley over it all. If you feel like adding some other seasonings, like Cajun or Cavender's or somesuch, sprinkle maybe a teaspoon or two over everything now.
Bake uncovered for 15 to 20 minutes, until the top browns. Remove and let it sit 5 minutes before serving.
Notes
NOTE: If you are using large shrimp, cut them into small pieces, and as I mentioned above, crawfish tails, crab or chopped lobster are all excellent alternatives.