A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Seafood Macaroni And Cheese
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- #102138
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
Cheese Sauce
1/3 cup diced yellow onions
6 tablespoons butter
2/3 cup flour
3/4 cup heavy cream
3/4 cup whole milk
1 pinch salt
1 pinch freshly ground black pepper
1 pinch nutmeg
1 pinch dry mustard
1 1/2 cup shredded sharp Cheddar cheese
Macaroni
8 ounces quartered mushrooms
1/4 cup butter
8 ounces small shrimp
8 ounces bay scallops
4 cups cooked elbow macaroni
1 pinch salt
1 pinch black pepper
3 tablespoons chopped chives
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese
directions
To make sauce: Saute onion in butter until soft. Add flour slowly while stirring to make roux. Cook for 3 to 4 minutes over medium heat. While stirring constantly, add cream and milk. Add seasonings and cheese, and simmer over low heat until thickened and smooth. If a more refined sauce is desired, you may strain it.
To make macaroni: Saute mushrooms in butter until lightly browned. Add shrimp and scallops and saute 1 to 2 minutes. Add cooked macaroni and stir. Add cheese sauce and blend thoroughly. Season with salt, pepper and chives. Place mixture in a casserole dish. Sprinkle with bread crumbs and Parmesan cheese. Brown lightly under the broiler before serving.
Recipe Source: Adapted from McCormick and Schmick's Seafood Restaurant Cookbook
added by
zolla
nutrition data
707 calories, 44 grams fat, 47 grams carbohydrates, 32 grams protein per serving.
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reviews & comments
July 21, 2013
I used a combination of scallops and lobster meat instead of shrimp. It's DY-NO-MITE!