Mac and Cheese with Shrimp and Radicchio

Mac and Cheese with Shrimp and Radicchio - Just the TipI’ve made this at least a dozen times~ it’s so good and really unique. The radicchio adds an awesome bitterness (I looooove bitter flavors…hello, my love for broccoli rabe).  Also, do not skip the anchovies. I promise, you won’t even know they’re there but it adds so much to the flavor.
Mac and Cheese with Shrimp and Radicchio

serves 4-6 / adapted from Rachael Ray

What I used:

  • 1 pound whole wheat pasta shells
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 1/2 cups half and half (or milk)
  • 1 cup chicken broth
  • salt, pepper, nutmeg
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon anchovy paste or 3-4 anchovy fillets
  • 1 pound raw shrimp, cleaned and tails removed
  • 2 small heads of radicchio, shredded
  • 1 cup grated parmigiano reggiano cheese
  • 1 cup shredded asiago cheese

Here’s what I did:

  1. Bring a large pot of water to a boil & preheat the broiler.
  2. Salt the pasta water and add the shells. Cook according to package directions for al dente. Drain and set aside.
  3. In a large, high-sided saute pan, heat the olive oil over medium heat. Add the garlic and anchovy paste and cook for 1-2 minute, stirring frequently. Add the shrimp and radicchio, increase the heat and cook, stirring, until the shrimp is pink and the radicchio is tender, 3-4 minutes. Empty the shrimp mixture to a plate or a bowl.
  4. Melt the butter over medium heat in the same saute pan. Whisk in the flour and cook for 1 minute, then whisk in the half & half and chicken broth. Season with salt, pepper, and a few grates of freshly grated nutmeg. Simmer, whisking occasionally, until thickened, about 6-7 minutes.
  5. Stir the parmesan cheese into the sauce. Add the pasta and the shrimp mixture and toss together. Pour into a baking dish, sprinkle with the asiago cheese, and broil until melted (3-4 minutes).

Mac and Cheese with Shrimp and Radicchio - Just the Tip

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