Sweet Chili Mac and Cheese

1: Start off by boiling the pasta following the directions on the box.

2: While the pasta is cooking, shred all of your cheese and set aside.

3: Heat a pan over medium-low heat and add 3 tablespoons of butter followed by half of your seasoning.

4: Toast the seasonings for a minute and add 3 tablespoons of flour to make the roux. Cook for about 3 minutes while combining.

5: Once the roux has come together, add the evaporated milk a little at a time while stirring.

6: Next add the cream and incorporate, then add the Dijon and remaining seasonings. Mix and finally add the cream or milk.

7: Once everything is incorporated, add the cheese in batches while stirring to blend.

8: When the sauce is finished, add your cooked noodles to the sauce and mix. Cover and keep warm.

9: Cook the Gorton’s double crunch shrimp per the directions on the box then toss in the sweet chili sauce.

10: Take the Korean BBQ marinade and reduce into a glaze by cooking over medium-low heat, stirring quite often.

11: Once all ingredients are finished, add some of the Mac and Cheese to a bowl and top with the sweet chili shrimp, some green onions, black sesame seeds, and a drizzle of sweet chili and Korean BBQ glaze.