Shrimp & Cheese Cavatappi Bake 
Recipe
Ingredients:
16 ounces cavatappi pasta
6 tablespoons unsalted butter, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper (adjust to taste for heat)
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup all-purpose flour
4 cups half and half
12 ounces shredded gruyere cheese (about 3 cups)
12 ounces shredded white cheddar cheese (about 3 cups)
2 pounds medium raw shrimp (51-60 count), peeled, deveined, tails off
¾ cup panko breadcrumbs
2 tablespoons grated Parmesan
Fresh chopped parsley for garnish (optional)
Directions:
Preheat oven to 400°F. Prepare a deep 9″ x 13″ baking dish by lightly spraying with cooking spray.
Cook cavatappi pasta according to package instructions until just shy of al dente. Drain well and set aside.
In a Dutch oven or large skillet, melt 4 tablespoons of butter over medium-low heat. Add garlic powder, onion powder, cayenne pepper, salt, and black pepper, toasting the spices for about 30 seconds until fragrant.
Whisk in flour and cook for 2 minutes, stirring constantly. Gradually add half and half, whisking continuously until smooth. Increase heat to medium and bring to a simmer, cooking until thickened (about 5 minutes).
Off the heat, stir in half of the mixed cheeses until melted. Fold in shrimp and cooked pasta.
Transfer mixture to the prepared baking dish. Melt the remaining 2 tablespoons of butter and mix with panko breadcrumbs and grated Parmesan; sprinkle over the pasta.
Top with remaining cheese and bake for 20-25 minutes, until bubbly and golden. Broil for 2-3 minutes for extra crispiness if desired. Let cool for 10 minutes and garnish with parsley before serving.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 65 minutes | Kcal: 760 kcal | Servings: 8