Cajun seasoned shrimp and bacon bits folded into a rich, buttery cheese sauce.
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Boil the pasta in heavily salted water until two minutes shy of al dente; drain and set aside.
In a large cast-iron skillet, fry the diced bacon until crispy, then remove with a slotted spoon, leaving the rendered fat in the pan.
Toss the shrimp with 1 tablespoon of Cajun seasoning and sear them in the bacon fat over high heat for 90 seconds per side until pink; remove and set aside.
In a heavy-bottomed saucepan, melt the butter and whisk in the flour to create a light blonde roux, cooking for 2 minutes to remove the raw flour taste.
Slowly whisk in the milk and heavy cream, simmering until the sauce thickens enough to coat the back of a spoon.
Lower the heat and gradually fold in the cheddar and smoked gouda, stirring constantly until the sauce is velvety and completely smooth.
Fold the par-cooked pasta, seared shrimp, crispy bacon, and remaining Cajun seasoning into the cheese sauce, ensuring every noodle is evenly coated.
Transfer to a baking dish and broil for 3-5 minutes until the top is bubbling and golden brown, then garnish with fresh chives.
