Pesto Shrimp Mac & Cheese
- Makes: 6 servings
- Prep 20 mins
- Bake 40 mins
- Stand 10 mins
While garlic, basil, and pine nuts upgrade the flavor, shrimp ups the heartiness in this comfort food classic.
fresh or frozen medium shrimp in shells
dried elbow macaroni (2 cups)
eggs, lightly beaten
shredded fontina cheese (5 oz.)
grated Parmesan cheese
cloves garlic, minced
pine nuts, toasted
lightly packed fresh basil leaves, chopped
Fresh basil leaves
- 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.
- Cook macaroni according to package directions. Drain and keep warm.
- 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.
- 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.
(Pesto Shrimp Mac & Cheese)Servings Per Recipe 6, fiber (g) 2, sodium (mg) 694, cal. (kcal) 509, pro. (g) 33, calcium (mg) 333, vit. A (IU) 1458, iron (mg) 4, carb. (g) 33, vit. C (mg) 4, Fat, total (g) 27, chol. (mg) 254, sat. fat (g) 14