Baked Mac ‘N Cheese with Shrimp (PC)

By dawn716

Ingredients

• 1 1/2 lbs (700 g) medium raw shrimp (25-30 per pound), peeled, deveined, tails removed
• 3/4 tsp (4 mL) salt, divided
• 1/2 tsp (2 mL) ground black pepper
• 6 tbsp (90 mL) butter (3/4 stick), divided
• 6 tbsp (90 mL) dry sherry, divided
• 1/4 cup (50 mL) flour
• 3 1/2 cups (875 mL) milk, divided
• 1 tbsp (15 mL) Dijon mustard
• 1/2 tsp (2 mL) cayenne pepper
• 8 oz (250 g) uncooked mezzi rigatoni pasta (2 cups/500 mL)
• 6 oz (175 g) sharp white cheddar cheese, shredded (1 1/2 cups/375 mL), divided
• 4 oz (125 g) fontina cheese, shredded (1 cup/250 mL)
• 2/3 cup (150 mL) panko bread crumbs
• 1/4 cup (50 mL) finely chopped fresh parsley

Details

Servings 1
Adapted from pamperedchef.com

Preparation

Step 1

Season shrimp with 1/4 t salt, and pepper. Heatover medium heat 1-2 minutes or until bubbling. Cook shrimp 2-3 minutes or until pink and cooked through, turning once. Stir in 2 tbsp (30 mL) of the sherry; cook 30 seconds. Remove shrimp.

Preheat oven to 400°F (200°C). Add remaining butter and flour to Pan; whisk 1-2 minutes or until smooth. Slowly pour in 1/2 of the milk, whisking constantly until smooth. Whisk in remaining milk, mustard, cayenne and remaining ½ tsp (2 mL) salt. Cook, covered, 3-5 minutes or until mixture comes to a simmer, whisking often; remove Pan from heat.

Stir in pasta,1 c cheese and fontina. Bake, covered, 30-35 minutes or until pasta is tender, gently stirring once halfway through baking.

Meanwhile, combine bread crumbs, parsley and remaining cheddar in small bowl.

Remove Pan from oven; preheat broiler. Stir in shrimp and remaining sherry; top with bread crumb mixture. Place Pan 2-4 in. (5-10 cm) from heating element. Broil 2-3 minutes or until top is golden brown. Remove from oven; let stand 5 minutes.