Thursday, May 28, 2009
Comfort food with a twang. That's what I like. Mac and cheese would be the ultimate comfort food in my book. It doesn't get any more of a classic than that. And what a better time to make some than on Memorial Day weekend. I like my mac and cheese very cheesy, but I hate it when the cheese is too runny. Creamy, I'll take. But runny...? I made just the right amount to cheese sauce to coat each piece of pasta, shrimp and asparagus that still had a nice little stretch when you pull a piece with a fork.
For the pasta, I used Barilla's Whole Grain Rotini. I also used evaporated milk rather than heavy cream for the cheese sauce and added a some tobasco to give it a itty-bitty kick. Cutting out some calories while having a good and tasty meal is always good.
This could serve 3-5.
Shrimpargus Garlic Mac'n'Cheese
1 lb shrimp (deveined and shelled)
1 box Barilla Whole Grain Rotini pasta
1 bundle thin asparagus
Extra Virgin Olive Oil
Bring a stock pot, filled with water, to a boil. When the water is bubbling like crazy, season liberally with salt and add in the pasta. Cook for about 10-12 min. Stir a couple of times to keep the pasta from sticking to the pot. Drain before adding it to a 13 x 9 baking pan.
Rinse the asparagus and cut off 1" from the bottom tip. Then slice the remaining sticks in the length of a toothpick.
Heat some olive oil in a pan and saute the asparagus for roughly 5 min or until tender. Season with some salt and pepper. Remove from heat and mix with the pasta.
In the same pan, heat a little more olive oil and saute the shrimp until pink and opaque. Roughly 3-5 min. Season with salt, pepper and paprika. It will get a nice red tint. When shrimp is ready add into the pasta and asparagus including the juice in the pan.
1 12oz can evaporated milk
1 1/2 c Shredded mild cheddar (plus extra for topping)
1 1/2 c shredded parmesan (plus extra for topping)
1-2 tsp tobasco
3 garlic cloves (minced)
1 Tbsp butter or margarine
1 Tbsp All-Purpose Flour
In a small sauce pan, melt the butter, then add in the flour on medium to low heat. Stir. Add the evaporated milk. Stir to combine until milk looks thick and flour pieces have dissolved. Add in both cheeses and stir to combine. Add in the garlic and tobasco. Stir well until cheeses are completely melted.
Note: You can adjust how much garlic and tobasco you want put in
Putting it all together: Preheat your broiler. Spread the cheese sauce over the pasta mixture and mix the whole concoction together, coating every nook and cranny. Sprinkle extra cheddar and parmesan over the top. Place in the broiler for 3 min or until the cheese is melted.