Cajun Shrimp Mac and Cheese

• Meanwhile, peel, then cut onion into 1/4-inch pieces.
• Core, then cut pepper into 1/4-inch pieces.
• Finely chop chives.
• Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

• Heat a large non-stick pan over medium heat.
• When hot, add 2 tbsp butter (dbl for 4 ppl), then onions and peppers. Cook, stirring occasionally, until veggies soften slightly, 3-4 min. Season with salt and pepper.
• Add garlic. Cook, stirring often, until fragrant, 30 sec. Sprinkle flour and half the Cajun Spice Blend over top. Cook, stirring often, until toasted, 1 min.

In dev: see if time range needs to be extended to 5 min for onions/peppers over med heat.

• Add cream, whole grain mustard, reserved pasta water and 1/4 cup milk (dbl for 4 ppl) to the pan with veggies. Cook, stirring often, until sauce thickens slightly, 1-2 min.
• Slowly add cheese, stirring constantly, until combined, 1 min. Season with salt and pepper, then stir to combine.
• Remove from heat.
• Transfer sauce to the pot with cavatappi, then stir to combine.
• Carefully wipe the pan clean.

• Reheat the same pan over medium-high.
• When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp and remaining Cajun Spice Blend. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
• Season with salt and pepper, then stir to combine.
• Remove from heat.
• Add half of the shrimp to the pot with cavatappi and sauce, then stir to combine.