- 6 tablespoons unsalted butter, room temperature, divided
- 1 cup white onion, diced
- 1 (14-ounce) package smoked andouille sausage, cut into 1/4-inch slices
- 2 cups red, yellow and green bell pepper, chopped
- 1/4 cup all-purpose flour
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon freshly ground black pepper
- 4 cups whole milk
- 1 (16-ounce) package Frigo® Fresh Mozzarella Cheese, shredded
- 1 (15-ounce) container Frigo® Whole Milk Ricotta Cheese
- 1 (16-ounce) package Lumaconi or large elbow pasta, cooked al dente and kept warm
- 1 pound large shrimp, cooked, peeled and deveined
- 1 cup Frigo® Shredded Parmesan Cheese
- 1/2 cup seasoned panko breadcrumbs
- 1/4 cup fresh parsley, chopped
Heat the oven to 375°F.
Lightly oil a deep, 11x15-inch (5-quart) casserole dish or cook and bake the pasta in a deep, 12-inch, oven-proof skillet.
In a large skillet, cook 4 tablespoons of butter, the diced onion and the sausage over medium heat until the sausage slices are lightly browned, about 2 minutes. Add the red, yellow and green bell peppers and cook until they’re tender, about 6 minutes. Then, sprinkle the mixture with the flour, Cajun seasoning and pepper and cook, stirring constantly, for 2 minutes.
Gradually add the milk and cook, stirring occasionally, until it’s thickened and bubbly. Reduce the heat to low, add the shredded Frigo® Fresh Mozzarella Cheese and Frigo® Whole Milk Ricotta Cheese and cook, stirring constantly, until the cheese is melted and the mixture is smooth. Remove it from the heat and add the cooked pasta and shrimp, stirring gently to combine.
In a medium-sized bowl, mix the Frigo® Shredded Parmesan Cheese, seasoned panko breadcrumbs, chopped parsley and remaining butter.
Transfer the macaroni and cheese mixture to the prepared casserole dish, if using. Then, top the macaroni and cheese with the Frigo® Shredded Parmesan Cheese and breadcrumb mixture. Pop it in the oven and bake it for 15 minutes, or until it’s hot and bubbly. Turn the oven to broil and brown the top for about 4 minutes.
Scoop it onto plates and enjoy!
Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.