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
- 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
- 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.
- 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.
Originally published as Scallop Mac & Cheese in Country Woman October/November 2010, p35
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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