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Preheat oven to 375 degrees. Melt 4 tablespoons of butter with the 2 tablespoons Garlic olive oil over medium heat in a medium-sized stockpot. When all the butter is melted, add the flour and stir to combine with a wire whisk. Continue cooking roux, stirring constantly for 5 minutes. Add the shrimp stock and whisk to combine. Add the seafood stock, whisk to combine and bring to a simmer. Add the milk, quarter cup at a time, whisking to combine after each addition. Once all the milk has been added, bring it to a simmer but do not boil. Add the salt and pepper, a pinch of nutmeg, a pinch of blackening seasoning, the Worcestershire sauce and Dijon mustard and whisk to combine. Simmer until slightly thickened and add the cheese. Stir to combine and whisk until the cheese is fully melted. Add the cooked macaroni and stir.
Heat the other two tablespoons of butter with the teaspoon of Cayenne Crush olive oil in a large skillet over moderately high heat. Season the shrimp with a tablespoon of blackening seasoning and add to the hot oil. Cook the shrimp for 2 minutes over high heat, turning once. Do not overcook the shrimp. Add the shrimp and oil to the macaroni and stir together.
Mix the breadcrumbs, SELECT olive oil, melted butter and a tablespoon of the blackening seasoning and mix well. Pour the macaroni and cheese into an oven-proof pan and sprinkle the breadcrumb mixture over the top.
Bake in the preheated oven until brown on top and bubbly - 10 to 12 minutes.
Place all ingredients in a medium-size pot and bring to a simmer over moderate heat. Once simmering, simmer for 20 minutes, uncovered, then turn the heat off and let steep for another 20 minutes. Strain and chill.
Mix all ingredients together and store in a sealed container.
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