Macaroni And Cheese My Way
Serves 6
Recipe By: Michael Chiarello - Jan Birnbaum
18 piece extra-large shell pasta
2 tablespoons extra-virgin olive oil
1 cup tasso ham or bacon
5 large shallots -- minced
1 clovegarlic -- mined
1 1/2 tablespoons all-purpose flour
1 cup white wine
2 cup cream
1 cup grated fontina
1/2 cup grated sharp Cheddar
2 tablespoons grated Parmesan
18 medium to largeShrimp -- peeled and deveined
2 cup gently packed spinach
Kosher salt and ground white pepper
Hot pepper sauce -- to taste (recommended: Tabasco)
1/2 cup bread crumbs
1/4 cup chopped Italian parsley leaves
Preheat broiler. Bring a large post of water to a rolling boil, add pasta
shells and cook al dente, according to package instructions. Meanwhile,
in a large skillet, add the olive oil and tasso or bacon, cook until just
crisp, then add shallots and garlic. Cook and stir over moderate heat just
until shallots are translucent. Add the flour, cook stirring constantly
to blend and toast the flour, about 5 minutes. Add the white wine, reduce
until almost dry. Add the cream, bring to a simmer until the sauce coats
the back of a spoon, about 5 to 10 minutes. Remove from the heat and stir
in the cheeses, shrimp and spinach. Gently stir until cheese is melted,
spinach is wilted and shrimp is beginning to turn pink. Season with salt
and white pepper, to taste. Season with hot sauce, to taste. Drain the
pasta, making sure to shake all of the water off and out of the shells.
In a large ovenproof baking dish, place drained shells. Add the cheese
and shrimp mixture and gently fold into the pasta. Sprinkle with the
bread crumbs and chopped parsley. Place under the broiler until the
breadcrumbs are toasted about 2 to 3 minutes.
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 6 servings
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