Pesto Shrimp Mac and Cheese

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

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  lb fresh shrimp or 1  lb  frozen medium shrimp, peeled and deveined
• 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
•  fresh basil leaf

Directions

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.