Shrimp & Crab Mac and Cheese with Spicy Breadcrumbs | BBQ Spot

Ingredients

• 1 box (16 ounces) mini penne pasta
• 1 pound 21-25 count peeled and deveined tail-off cooked shrimp, thawed if necessary
• ¼ pound refrigerated jumbo lump crabmeat, drained and picked through
• 1 tablespoon Operation BBQ Relief Cajun Bayou Rub
• ¼ cup unsalted butter
• ⅓ cup all-purpose flour
• 2 cups heavy cream
• 2 cups whole milk
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded pepper Jack cheese
• 2/3 cup panko breadcrumbs
• ¼ teaspoon cayenne pepper
• Sliced green onions for garnish (optional)