Baked Mac ‘N Cheese with Shrimp

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)
  • 4 oz (125 mL) fontina cheese, shredded (1 cup/250 mL)
  • 2/3 cup (150 mL) panko bread crumbs
  • 1/4 cup (50 mL) finely chopped fresh parsley

Directions

  1. Season shrimp with ¼ 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 ½ 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  servings

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

U.S. Diabetic exchanges per serving:

 2 Starch, 2 1/2 Med-Fat Meat, 1 Fat (2 Carb)

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