Saturday, April 2, 2011

Seafood Mac & Cheese

Seafood mac and cheese 11

Oh it feels good to post a recipe again. It feels good to have enough time to think about a recipe and shop for the ingredients and plan a meal.

See, I really did get in the kitchen during these past few weeks.

I wasn't making anything fancy. There were no long hours in front of the stove, no pouring over recipes and making ingredient lists. It was more like throw some burgers on the grill and make some mac & cheese.......from the blue box. I admit it. I'm not so crazy about it, but the boys love it and I swear they could each eat a box each by themselves.

This mac and cheese is nothing like that little blue box.

I added in some cooked shrimp to kick it up a notch...and it did!

Seafood mac and cheese

Creamy with just the right amount of richness, loaded with delicious shrimp, this recipe was a keeper. We love shrimp. We love cheese. We love pasta. This was pretty much a win-win recipe for us and could even be highfalutin enough to serve company.

If you don't like shrimp, you could always substitute crab. Yes, this would be great with crab. Guess I know how I'll be making it next time!

Seafood Mac & Cheese
2 tablespoons of butter
1/3 cup flour
3 cups milk
1 pound frozen cooked shrimp, thawed and chopped
1 pound pasta (use a pasta that will hold the cheese, like elbows or fusilli)
2 cups shredded cheddar
½ cup Panko breadcrumbs
¼ cup parmesan cheese
¼ cup chopped fresh chives (optional)
1/4 cup fresh chopped parsley
Salt & pepper to taste

Cook the pasta in a large salted pot of water until al dente. While the pasta is cooking take a large sauce pan and heat the butter until melted, stir in the flour. When mixture thickens add in the milk and cook until mixture thickens. About 5 minutes.

Drain the pasta and add it to the large sauce pan. Add in the cheddar, parmesan cheese and chopped shrimp and gently stir. Add salt and pepper to taste. Transfer to a greased 9x13 inch pan or individual ramekins.

In the microwave melt the butter. Add it to the panko breadcrumbs. Add in chives, parsley and stir to combine. Sprinkle over the top of the pasta . Bake for 25 – 30 minutes at 400. Check your ramekins at the 15 - 20 minute mark.
Let cool 5 minutes and serve.
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