SHRIMP MAC AND CHEESE*

Junior Too picked mac and cheese for dinner and, since he and Senior like their seafood, shrimp found their way into the dish. That was for them. The sun-dried tomatoes were for me, which I could probably make a meal of given the chance. Were we all happy with what landed on our plates? We certainly were (though I did push aside some shrimp and snag more than my share of sun-dried tomatoes). Quite tasty!

8 oz elbow macaroni

2 tbsp butter

1/2 medium onion, diced

1 cup matchstick carrots, chopped

1 cup heavy cream, divided

1 cup half-and-half

sea salt

ground black pepper

1 cup grated Swiss cheese

8 oz small shrimp, peeled, deveined, tails removed

4 tbsp chopped fresh parsley, divided

3 eggs, beaten

2 tbsp finely chopped oil-packed sun-dried tomatoes, drained

1) Preheat oven to 400 degrees; butter a medium-sized baking dish (I used a 6″x9″)

2) Bring a medium-sized pot of salted water to a boil over high heat; add macaroni and cook until al dente, 8-10 minutes; drain, rinse, and set aside

3) In large skillet over medium-high heat, melt butter; add onions and carrots and cook 8 minutes; reduce heat to low and stir in 1/2 cup cream (reserving 1/2 cup), half-and-half, and salt and pepper to taste; stirring often, cook 10 minutes; stir in cheese and shrimp and immediately remove from heat; add pasta and 2 tbsp parsley (reserving 2 tbsp) and mix well to combine; spread mixture in baking dish and set aside

4) In small bowl, beat reserved 1/2 cup cream until soft peaks form; gently fold in beaten eggs and reserved 2 tbsp parsley; pour over macaroni mixture and bake in oven 30-35 minutes until golden; remove from oven and scatter sun-dried tomatoes over top; serve

Servings: 4-5

*Inspired by Hubert Keller’s Mac and Cheese

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