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Scallop Mac & Cheese

Scallop Mac & Cheese
A nice way to dress up this favorite feel-good food is to add scallops. They transform mac and cheese into a sophisticated dish.—Laurie Lufkin, Essex, Massachusetts
5 ServingsPrep: 35 min. Bake: 15 min.

Ingredients

  • 2 cups uncooked medium pasta shells
  • 1/2 cup butter, divided
  • 1 cup French bread baguette crumbs
  • 1 pound bay scallops
  • 1 cup sliced fresh mushrooms
  • 1 small onion, chopped
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups whole milk
  • 1/2 cup white wine or chicken broth
  • 2 tablespoons sherry or chicken broth
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 cup (4 ounces) shredded sharp cheddar cheese

Directions

  • Cook pasta according to package directions. Meanwhile, in a small
  • skillet, melt 4 tablespoons butter. Add bread crumbs; cook and stir
  • until lightly toasted.
  • In a large skillet over medium heat, melt 2 tablespoons butter. Add
  • scallops; cook and stir for 2 minutes or until firm and opaque.
  • Remove and keep warm. Melt remaining butter in the pan; add
  • mushrooms and onion. Cook and stir until tender. Stir in the flour,
  • thyme, salt and pepper until blended.
© Taste of Home 2013

2 of 2

Scallop Mac & Cheese (continued)

Directions (continued)

  • Gradually add the milk, wine and sherry. Bring to a boil; cook and
  • stir for 1-2 minutes or until thickened. Stir in cheeses until
  • melted. Drain pasta; stir pasta and scallops into sauce.
  • Divide among five 10-oz. ramekins or custard cups. Sprinkle with
  • bread crumbs. Place ramekins on a baking sheet. Bake, uncovered, at
  • 350° for 15-20 minutes or until heated through. Spoon onto
  • plates if desired. Yield: 5 servings.
Nutrition Facts: 1 serving equals 704 calories, 37 g fat (22 g saturated fat), 132 mg cholesterol, 696 mg sodium, 55 g carbohydrate, 3 g fiber, 38 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013