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Venetian Mac 'n Cheese with Radicchio and Shrimp

Ingredients

  • Salt

  • 1 pounnd medium shell pasta

  • 2 tablespoons butter

  • 2 tablespoons flour

  • 1 1/2 cups half-and-half or whole milk

  • 1 cup chicken broth

  • Pepper

  • Pinch Nutmeg

  • 2 tablespoons extra virgin olive oil (EVOO)

  • 3 cloves garlic, grated or finely chopped

  • 1 teaspoon anchovy paste (optional)

Preparation

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute,then whisk in the half-and-half and chicken broth. Season the sauce with salt, pepper and the nutmeg and simmer, stirring occasionally, until thickened, 6-7 minutes.

In a large skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the garlic and anchovy paste, if using, and cook for 1 minute. Add the shrimp and radicchio, increase the heat and cook, stirring, until the shrimp is pink and the radicchio is tender, 3-4 minutes.

Pre-heat the broiler. Stir the Parmigiano Reggiano into the white sauce. Add the pasta, shrimp and radicchio and toss. Pour into a buttered casserole and sprinkle the asiago on top. Broil until the cheese is melted, about 3 minutes; serve hot.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...