Pesto Shrimp Mac & Cheese

Prep Time: 20 Minutes, Bake: 40 minutes, Stand 10 minutes, Oven: 350 F. Makes 6 Servings.

Ingredients:

1. 1 lb fresh or frozen medium shrimp in shells
2. 8 oz dried elbow macaroni (2 cups)
3. 2 eggs, lightly beaten
4. 1/4 cup butter, melted
5. 1 cup half-and-half
6. 1 1/4 cups shredded fontina cheese (5 oz)
7. 1/2 cup grated Parmesan cheese
8. 2 cloves garlic, minced
9. 2 tbsp pine nuts, toasted
10. 1 1/2  cups lightly packed fresh basil leaves, chopped

Preparation:

1. Thaw shrimp, if frozen. Preheat oven to 350 F. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Chop shrimp and set aside.
2. Cook macaroni according to package directions. Drain & keep warm.
3. In large bowl, stir together eggs, butter, half-and-half, 1 cup of the fontina cheese, 1/4 cup of he Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoon each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2 quart casserole. Top with remaining cheeses.
4. Bake, uncovered, 40-45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving. Top with fresh basil leaves.

Each serving: 509 cal, 27 g fat (14 g sat fat), 254 mg chol, 694 mg sodium, 33 g carbo, 2 g fiber, 33 g pro.

Reference: February 2008 Better Homes and Gardens pg 146