Pesto Shrimp Mac & Cheese
From: Better Homes and GardensGet ready to give out the recipe when you bring this updated version of everyone's favorite casserole to your next potluck.
Servings: Makes 6 servings.
Prep: 20 mins
Total: 1 hr 10 mins
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Ingredients
1 lb. fresh or frozen medium shrimp in shells
8 oz. dried elbow macaroni (2 cups)
2 eggs, lightly beaten
1/4 cup butter, melted
1 cup half-and-half
1-1/4 cups shredded fontina cheese (5 oz.)
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 Tbsp. pine nuts, toasted
1-1/2 cups lightly packed fresh basil leaves, chopped
Fresh basil leaves
Directions
1. Thaw shrimp, if frozen. Preheat oven to 350 degrees F. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Chop shrimp and set aside.
2. Cook macaroni according to package directions. Drain and keep warm.
3. In large bowl stir together eggs, butter, half-and-half, 1 cup of the fontina cheese, 1/4 cup of the Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoon each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2-quart casserole. Top with remaining cheeses.
4. Bake, uncovered, 40 to 45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving. Top with fresh basil leaves. Makes 6 servings.
Nutrition Facts
Calories 509, Total Fat 27 g, Saturated Fat 14 g, Cholesterol 254 mg, Sodium 694 mg, Carbohydrate 33 g, Fiber 2 g, Protein 33 g. Daily Values: Vitamin A 0%, Vitamin C 7%, Calcium 33%, Iron 23%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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