8 ounces dry macaroni pasta
2 Tbsp. butter
2 Tbsp. flour
2 cups lowfat milk
2 cups + 1/2 cup Colby Jack cheese, shredded
2 tsp. garlic salt
1 tsp. black pepper
1 tsp. paprika
1 pound medium shrimp, peeled and deveined
2 Tbsp. olive oil
1 Tbsp. minced garlic
1/4 cup dry white wine (Choose a favorite so you can sip while you cook!)
Fill a large stockpot 3/4 full with water and bring to a boil over high heat. Add macaroni pasta and boil according to package directions, about 10 minutes.
While pasta is cooking, melt butter in a large saucepan over medium heat. Add flour and stir constantly with a wire or silicone whisk. When thick paste forms, add 1/2 cup milk. Stir constantly. Cook for 3 minutes until sauce thickens and begins to slightly bubble. Add another 1/2 cup milk. Stir for 3 minutes until bubbly. Add another 1/2 cup milk and 2 cups of cheese. Stir sauce to melt cheese. As sauce begins to thicken, add salt, pepper and paprika. Reduce heat to low and add last 1/2 cup of milk. Simmer sauce for another 5 minutes over low heat. Add pasta to cheese sauce and blend until combined.
In a separate frying pan, heat olive oil and minced garlic over medium high heat. Add shrimp and white wine and simmer until shrimp are pink and firm, 5-7 minutes. Do not over cook as the shrimp will toughen. Drain liquid and add shrimp to pasta. Stir until just combined.
Preheat oven broiler to High. Transfer macaroni to 8 x 8 baking dish sprayed with cooking spray. Sprinkle remaining 1/2 cup of cheese on top of macaroni. Sprinkle with extra paprika for color, if desired. Broil in oven for 5-8 minutes until cheese is golden brown and bubbly. Serve immediately.