Not too long ago my husband and I had lunch at a great seafood restaurant in town. Overall our meal was delicious, but what impressed me the most was the lobster mac and cheese we had as an appetizer. I love mac and cheese and lobster, but have never tried them together. The dish was rich and creamy and every forkful had a chunk of lobster in it. Definitely my new favorite.
It was so good that I attempted to recreate the dish at home. But after pricing lobster in the market I decided to use shrimp; lobsters's less expensive cousin!
A flavorful and inexpensive alternative, adding shrimp really enhanced the dish.
My family enjoyed the dish just as much as I did. A decadent one dish meal. Perfect comfort food for all of the seafood lovers out there!
1 pound of fresh wild caught shrimp, peeled and deveined once cooked I cut each shrimp in half
8 oz fontina cheese, cubed (can be substituted here)
8 oz sharp white cheddar cheese, shredded
2 cups half and half
1/2 C butter
1/2 C white wine
2 eggs, lightly beaten
2 shallots, finely chopped
2 garlic cloves minced
1/2 tsp nutmeg
8 oz cooked macaroni (cook the pasta according to the box directions for al dente pasta)
1 C panko breadcrumbs
2 tbsp parsley, chopped
1/4 teaspoon each salt and pepper
4 tbsp salted butter (divided into 1 tbsp)
In a small sauce pan, melt 1 tbsp butter and saute the garlic and shallots until tender. Set aside. In a separate skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp and cook, stirring occasionally, until shrimp is pink and cooked through. Remove the pan from the heat and set aside. In a large pot on low heat, stir together eggs, 1/2 cup butter, half-and-half, the fontina cheese, the white cheddar cheese, parsley, white wine, nutmeg, salt and pepper and mix well. Allow sauce to come to a simmer. Stir in shrimp and cooked macaroni. Add the shallots and garlic. Remove from heat and transfer to buttered 2-quart casserole. Melt 2 tbsp butter in a bowl. Add the panko breadcrumbs and mix with a fork until coated with butter. Top the macaroni and cheese with the mixture. Bake uncovered, 40 to 45 minutes or until heated through.
Recipe adapted from: http://www.bhg.com