1 pkg. (8 oz.) Spanish chorizo sausage, skin removed and chopped
2 pkgs. (8 oz. each) Sea Cuisine® Shrimp Scampi
1/4 cup unsalted butter
1/4 cup all-purpose flour
1/2 tsp. freshly ground black pepper
1/2 tsp. smoked paprika
2-1/2 cups milk
2 cups half-and-half
2 cups shredded Monterey Jack cheese, divided
1 cup shredded mozzarella cheese, divided
1 cup shredded Manchego cheese, divided
1/2 cup chopped green onion, divided
1 pkg. (16 oz.) elbow macaroni, cooked and drained
Preheat oven to 400°F. Coat 13x9-inch baking dish with cooking spray.
Heat a large, heavy saucepot over medium heat. Add chorizo and cook 2 minutes or until beginning to crisp. Drain on toweling. Pour off all but 1 teaspoon fat.
Add Shrimp Scampi to saucepot. Cook just until melted and warmed, but not cooked through. Place in a bowl to cool; remove and discard shrimp tails.
Heat butter in same pan over medium heat until melted. Whisk in flour, pepper and paprika until blended. Cook for 4 minutes, stirring frequently. Gradually whisk in milk and half-and-half. Simmer 10 minutes, stirring occasionally, until thickened.
Set aside 1/4 cup each Montery Jack, mozzarella and Manchego cheeses for topping. Stir in remaining cheeses into milk mixture until blended. Stir in chorizo, Shrimp Scampi and cooking liquids and 1/4 cup green onion. Stir in macaroni until combined. Spoon into prepared baking dish and top with reserved cheeses. Bake 20 minutes or until hot in center and bubbly. Sprinkle on remaining green onions and serve.
Makes 6 servings.