Total Time
Prep 20 mins
Cook 40 mins

This won the BH&G Your Best Recipe Contest Casseroles Category in the February 2008 issue.

Ingredients Nutrition


  1. Preheat oven to 350°F Remove tails from shrimp. Rinse shrimp, pat dry with paper towels. Chop shrimp and set aside.
  2. Cook macaroni according to package directions. Drain and keep warm.
  3. 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 teaspoons each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2-quart casserole. Top with remaining cheeses.
  4. 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.
Most Helpful

5 5

Wonderful dish. I didn't think there were enough nuts, so I doubles them. Love pine nuts. Other than that, no changes made. :)

5 5

This dish was yummy!!! quick and easy to prepare, delish results! I will definitely keep this recipe. I used mild cheddar instead of fontina cuz i couldn't find it at Ralph's. Thanks for sharing :)

5 5

This was really good. I used whole wheat penne and fat free half-and-half. I doubled the pine nuts, and used asiago cheese because that's what I had. My kids even liked it which kind of surprised me because they love the blue box macaroni and cheese. I'm looking forward to making this again. Thanks.