For the Shrimp:
- 340 grams / 12 ounces peeled and deveined Shrimp (or Prawns – size 31/40) – thawed if using frozen, rinsed and pat-dried
- ¼ – ½ TSP Kosher Salt, to taste
- ¼ TSP freshly cracked Black Pepper, to taste
- 1.5 TBLS Unsalted Butter, for cooking
For the XO Sauce Mac and Cheese
- 4 Asian Red Shallots (or regular shallots) – minced
- 6 Garlic cloves – minced
- 2–12 Red Chilies (I used Bird’s Eye, but any small hot red chilies will work), to taste – finely chopped
- 1.5 cups Thai Sweet Basil Leaves (or Italian basil) – thinly sliced
- 1 TSP Kosher Salt, to taste
- 1 TSP freshly cracked Black Pepper, to taste
- ½ TSP Garlic Powder
- ½ – 1.5 TSP Crushed Red Pepper Chili Flakes, to taste
- ½ – 1.5 TSP Ground Cayenne, to taste
- 1.5 TSP Smoked Paprika (hot or sweet)
- ½ TSP Dried Thyme
- ½ TSP Dried Mint Flakes
- ¾ cup / 45 grams freshly grated Gouda Cheese
- ¾ cup / 71 grams freshly grated Gruyère Cheese
- ½ cup / 60 grams freshly grated Mozzarella Cheese
- ¾ cup / 57 grams freshly grated Parmigiano Reggiano Cheese (or Parmesan)
- 12 ounces / 340 grams uncooked Short-cut Pasta (I used Pipe Rigate, but any short-cut pasta will work)
- 2 TBLS Unsalted Butter
- 3 TBLS / 24 grams Unbleached White All-Purpose Flour
- 3 cups / 710ml Whole Milk
- ¼ cup / 58 grams XO Sauce (I used Lee Kum Kee Extra Hot XO Sauce – see notes*)
- 2 TBLS Double Concentrated Tomato Paste
For the XO Sauce Breadcrumbs Topping:
- ½ cup / 34 grams Panko Breadcrumbs
- 1 TBLS XO Sauce
- ½ TBLS Chili Oil from the XO Sauce Jar (or melted unsalted butter for a milder topping)