6hot dog buns or French deli rollstoasted (toast while the macaroni is cooking)
Freshly chopped chives for garnish
Instructions
The recipe moves very quickly so pre-measure the ingredients and thaw the cooked shrimp according to package instructions before beginning.
In a large and deep skillet (I used a 10-inch pan that was 2.7-inches deep) or large pot, melt the butter over medium heat.
Add the flour and whisk together to form a paste.
Continue to cook for about a minute.
Pour in about 3/4 cup of milk and whisk until a slurry forms
Once the slurry forms, add the rest of the milk.
Continue whisking until there are very few flour lumps.
Whisk in the water
Sprinkle in the mustard powder and cayenne pepper and whisk until combined.
Once the liquid begins to steam, add in the uncooked macaroni. Switch to a wooden spoon to stir in the macaroni. Bring to a boil.
Once boiling, lower the heat to low and allow to simmer uncovered until the macaroni is al dente or soft, however you prefer your pasta (start checking about 2 minutes before what's recommended on the packaging). Stir frequently using a wooden spoon to prevent the macaroni from sticking to the bottom of the pot. While the macaroni is cooking, toast the buns/rolls.
Once the macaroni is cooked, turn off the heat.
Slowly stir in the cheeses, about 1/2 cup at a time.
Once all the cheese has melted, stir in the shrimp. Season with salt and pepper to taste.
Divide the mac and cheese between the toasted buns. Garnish with chives and serve immediately.