1 package (16 ounces) 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 (31-40 per pound), peeled and deveined
1-1/2 cups panko bread crumbs
1/2 cup grated Parmesan cheese
Description
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.
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