Venetian Mac 'N' Cheese with Radicchio and Shrimp

By jjadin

Ingredients

• Salt
• 1 pound medium shell pasta
• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups half-and-half or whole milk
• 1 cup chicken broth
• Pepper
• Pinch Nutmeg
• 2 tablespoons extra virgin olive oil (EVOO)
• 3 cloves garlic, grated or finely chopped
• 1 teaspoon anchovy paste (optional) - I did not use this

Details

Servings 4
Cooking time 30mins

Preparation

Step 1

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute,then whisk in the half-and-half and chicken broth. Season the sauce with salt, pepper and the nutmeg and simmer, stirring occasionally, until thickened, 6-7 minutes.

In a large skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the garlic and anchovy paste, if using, and cook for 1 minute. Add the shrimp and radicchio, increase the heat and cook, stirring, until the shrimp is pink and the radicchio is tender, 3-4 minutes.

Pre-heat the broiler. Stir the Parmigiano Reggiano into the white sauce. Add the pasta, shrimp and radicchio and toss. Pour into a buttered casserole and sprinkle the asiago on top. Broil until the cheese is melted, about 3 minutes; serve hot.