Pesto Shrimp Mac&cheese

Submitted by TasteTester

"This recipe was the winner in the casseroles category in Better Homes & Gardens "Your Best Recipes" contest. We had it last night and it was great!!"

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Serves: 6

ingredients

• 1 lb medium shrimp, in shells
• 8 ounces dried elbow macaroni (2 cups)
• 2 eggs, lightly beaten
• 1⁄4 cup butter, melted
• 1 cup half-and-half
• 1 1⁄4 cups shredded Fontina cheese (5 oz.)
• 1⁄2 cup grated parmesan cheese
• 2 garlic cloves, minced
• 2 tablespoons pine nuts, toasted
• 1 1⁄2 cups lightly packed fresh basil leaves, chopped

directions

1. Fresh or frozen shrimp can be used. If frozen, thaw before preparing recipe. Preheat oven to 350 degrees. Peel and devein shrimp, removing tails. 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.

Reviews

[nkoprince08]

This tasted amazing!! It was also quick and simple to make!! I didn't have any fresh basil on hand so I used about 1 1/2 T. dried basil. It still had a pesto taste yet wasn't too overpowering!! Thanks for this great recipe.