1 hr 10 mins
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!!
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- 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
- 1Fresh 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.
- 2Cook macaroni according to package directions. Drain and keep warm.
- 3In 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.
- 4Bake, uncovered, 40 to 45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving.
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Nutritional Facts for Pesto Shrimp Mac&cheese
Serving Size: 1 (228 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 521.2
- Calories from Fat 245
- Total Fat 27.2 g
- Saturated Fat 14.5 g
- Cholesterol 254.4 mg
- Sodium 516.6 mg
- Total Carbohydrate 34.4 g
- Dietary Fiber 1.8 g
- Sugars 1.4 g
- Protein 33.7 g