Prepare a 9x13 baking dish by spraying with a nonstick spray. Preheat oven to 400 degrees F.

Cook elbow noodles according to package

While noodles are cooking, melt 1 tbs of butter into a large skillet. Add shrimp and cajun seasoning. Cook until pink and then remove from heat. Set aside.

Grate 1 1/2 cups of Parmigiano Reggiano from wedge and set aside.

In a large saucepan, add 4 tbs of butter and melt over medium heat. Add flour and stir continuously for about 1-2 minutes, until flour starts to brown a little bit. Slowly add in milk, and continue to stir until the flour and milk are well incorporated into a sauce. Allow for the sauce to come to a simmer.

Once the sauce comes to a simmer, it is time to add in the cheese. Add the Italian blend and stir until completed melted before adding the Parmigiano Reggiano. Continue to stir until all the cheese has melted. Add in the seasonings: salt, pepper and Italian seasoning. Turn off the heat.

Add the cooked, drained pasta along with the shrimp to the cheese sauce. Stir until everything is well combined. Pour into the prepared baking dish.

Make the topping: Mix the Panko breadcrumbs with 1 tbs of melted butter and 1/2 cup of the grated Parmigiano Reggiano. Sprinkle it on top of the prepared dish.

Bake for 20 minutes covered, and then for another 5 minutes uncovered. Allow to sit for 10 minutes before serving.