• 1 lb. Cavatappi pasta cooked
• 8 T. butter, divided
• 1 lb. medium shrimp cut in thirds
• 1 tsp. cajun seasoning, divided
• 1 T. grated onion
• 3 T. flour
• 3 cups milk
• 1/2 lb. Swiss cheese (grated)
• 1/2 lb. cheddar cheese (grated)
• 1 lb. pepper Jack cheese (grated and divided)
• Salt and pepper to taste
• 1/4 cup bread crumbs
• 1 tsp. parsley
• 1/4 cup breadcrumbs

1. 1/4 cup breadcrumbs
2. 1. Preheat oven to 350°.
3. 2. Melt butter in medium sauce pan. Add shrimp, sprinkle with 1/2 tsp. cajun seasoning. Cook 3-4 minutes, remove.
4. 3. In same pan melt 2T butter, add onion and sauté 1 minute. Whisk in flour, cook 1 minute. Whisk in milk and heat approximately 4 minutes. Add Swiss, cheddar and 3/4 lb. pepper Jack cheese. Stir until smooth. Add 1/2 tsp. cajun seasoning, salt, and pepper. Stir in cooked shrimp.
5. 4. In buttered casserole dish add cooked cavatappi pasta. Pour cheese sauce over mix to cover all pasta.
6. 5. Top with 1/4 lb. pepper Jack cheese, bread crumbs, 3 T. melted butter and parsley.
7. 6. Bake 45 minutes.

One of the five finalists selected for Emeril's Best Mac 'n' Cheese Ever Challenge (2008).