Ingredients :
- 1 package elbow macaroni or fusilli pasta
- 1/2 cup butter, divided
- 1/2 cup all-purpose flour
- 4 cups 2% milk, warmed
- 4 cups shredded extra-sharp cheddar cheese
- 2 cups shredded Gruyere cheese
- 2 teaspoons salt
- 3/4 teaspoon freshly ground pepper
- 1/4 teaspoon ground mustard
- 1-1/2 pounds uncooked shrimp, peeled and deveined
- 1-1/2 cups panko bread crumbs
- 1/2 cup grated Parmesan cheese
Directions :
- Preheat oven to 350°. Cook macaroni in a 6-qt. stockpot according to package directions for al dente. Drain; return to pot.
- In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes.
- Remove from heat; stir in cheeses, salt, pepper and ground mustard. Add to macaroni, stirring to coat. Stir in shrimp.
- Transfer to a greased 13x9-in. baking dish. In a small bowl, melt remaining 2 tablespoons butter. Stir in bread crumbs and Parmesan cheese; sprinkle over casserole. Bake, uncovered, until shrimp turn pink and casserole is bubbly, 30-40 minutes.
