Macaroni and Cheese My Way

Ingredients

• 18 uncooked jumbo pasta shells
• 2 tablespoons extra-virgin olive oil
• 1 cup uncooked chopped bacon or tasso ham
• 5 large shallots, finely chopped
• 1 clove garlic, finely chopped
• 1 tablespoon plus 1 1/2 teaspoons all-purpose flour
• 1 cup dry white wine or nonalcoholic white wine
• 2 cups whipping cream
• 1 cup shredded fontina cheese (4 oz.)
• ½ cup shredded sharp Cheddar cheese (2 oz.)
• 2 tablespoons grated Parmesan cheese
• 18 medium to large shrimp (about 3/4 lb.), peeled, deveined
• 2 cups lightly packed spinach leaves
• 1/4 teaspoon sea salt or kosher (coarse) salt
• 1/4 teaspoon ground white pepper
• Red pepper sauce, to taste
• 1/2 cup Progresso® Parmesan bread crumbs
• 1/4 cup chopped fresh Italian (flat-leaf) parsley

Directions

1. Cook pasta shells as directed on package; drain well.
2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add bacon; cook, stirring occasionally until just crisp. Stir in shallots and garlic; cook 3 to 4 minutes, stirring occasionally, until shallots are translucent. Stir in flour; cook about 5 minutes, stirring constantly, to toast the flour. Stir in wine; continue cooking, stirring occasionally, until almost dry.
3. Stir in whipping cream. Heat to a simmer; cook 5 to 10 minutes, stirring occasionally, until sauce coats the back of a spoon. Remove from heat; stir in cheeses, shrimp and spinach. Gently stir until cheeses are melted, spinach is wilted and shrimp are beginning to turn pink. Stir in salt, white pepper and pepper sauce.
4. Set oven control to broil. In 2-quart casserole, place cooked pasta shells. Add shrimp mixture; gently fold into pasta. Sprinkle with bread crumbs and parsley. Broil with top about 5 inches from heat 2 to 3 minutes or until bread crumbs are toasted.

Submitted 9/19/06.
Source: Progresso Foods
Submitted By: b smith

Macaroni and Cheese My Way