A comforting mac and cheese recipe featuring Cavatappi noodles, a rich cheese sauce made with smoked Gouda, Parmesan Reggiano, and Vermont cheddar, topped with seasoned shrimp and Mexican chorizo, then broiled to perfection.
1. Boil 6 oz Cavatappi noodles until al dente, then set aside.
2. In a pan, melt 3 tbsp of butter on low heat.
3. Add 1 tbsp of minced garlic and sauté until fragrant.
4. Whisk in about 1 tbsp of flour to form a roux.
5. Season the roux with 1 tablespoon of chicken bouillon, 1 teaspoon of white pepper, and 1 teaspoon of cayenne pepper.
6. Slowly whisk in your choice of cheeses (the recipe used smoked Gouda, Parmesan Reggiano, and Vermont cheddar) until melted and smooth.
7. Add the cooked noodles into the cheese sauce and mix well. Add a little bit more of each cheese for extra creaminess.
8. Cook your shrimp, seasoning them however you like, but using Cajun seasoning can give a blackened taste. Cook some Mexican chorizo separately.
9. Transfer the mac and cheese to an oven-safe bowl. Top with more cheese.
10. Place in the oven and broil until a nice crust forms on top.
11. Add the cooked shrimp and chorizo on top of the mac and cheese.
12. Garnish with fresh chopped parsley and fresh chopped green onions. Enjoy!
