Servings: 6–8
INGREDIENTS
Macaroni and cheese
1 box Sea Pack Shrimp Scampi
1 16-ounce package of elbow macaroni (cooked just short of al dente)
3 tablespoons butter
3 tablespoons flour
2 cups whole milk
¾ cup gruyère, shredded
¾ cup white cheddar, shredded
½ cup parmesan, shredded
¼ cup cream cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon lemon juice
Bread crumb topping
1 cup panko bread crumbs
1 teaspoon parsley, chopped
½ teaspoon oregano
½ teaspoon garlic powder
1 tablespoon lemon zest
½ cup shredded parmesan
2 tablespoons reserved scampi butter
Salt
Pepper
PREPARATION
Preheat oven to 400°F.
Saute shrimp according to package directions (sauté over medium-high heat for 7 to 8 minutes or until shrimp turn orange outside and become opaque white inside.), reserving 3 tablespoons of scampi butter.
Cook pasta in large pot of boiling water until al dente, then drain and set aside.
In a large pot, melt butter and add 3 tablespoons of flour. Stir until combined, and saute for a few minutes until slightly thickened.
Add the milk and whisk until smooth. Then simmer for about 6 minutes or until the mixture has thickened and reduced.
Add cooked pasta and shrimp to the cheese sauce, followed by lemon juice.
In a bowl, combine the bread crumb ingredients, and reserved scampi butter.
Pour pasta mixture into a baking dish, top with bread crumb mixture, and bake for 15 or 20 minutes until hot and bubbling and the topping is brown.
Enjoy!
