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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 5 |
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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 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 king arthur unbleached 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:
1. Cook pasta according to package directions. Meanwhile, in a small skillet, melt 4 tablespoons butter. Add bread crumbs; cook and stir until lightly toasted.
2. 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.
3. 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.
4. 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.
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