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Baked Mac ‘N Cheese with Shrimp

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˝ 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
  1. Season shrimp with Ľ tsp (1 mL) of the salt, and pepper. Heat 2 tbsp (30 mL) of the butter in Rockcrok™ (2.5-qt./2.35-L) Everyday Pan over 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.
  2. 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 cup (250 mL) of the milk, whisking constantly until smooth. Whisk in remaining milk, mustard, cayenne and remaining ˝ tsp (2 mL) salt. Cook, covered, 3-5 minutes or until mixture comes to a simmer, whisking often; remove Pan from heat.
  3. Stir in pasta, 1 cup (250 mL) of the cheddar and fontina. Bake, covered, 30-35 minutes or until pasta is tender, gently stirring once halfway through baking.
  4. Meanwhile, combine bread crumbs, parsley and remaining cheddar in small bowl.
  5. 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.

Yield: 10

Nutrients per serving: Calories 390, Total Fat 19 g, Saturated Fat 11 g, Cholesterol 140 mg, Sodium 970 mg, Carbohydrate 29 g, Fiber 1 g, Protein 23 g