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Scallop Mac & Cheese

Total Time

Prep: 35 min. Bake: 15 min.

Makes

5 servings

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
Scallop Mac & Cheese Recipe photo by Taste of Home
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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 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 shredded Swiss cheese
  • 1 cup 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.

Nutrition Facts

1 each: 704 calories, 37g fat (22g saturated fat), 132mg cholesterol, 696mg sodium, 55g carbohydrate (8g sugars, 3g fiber), 38g protein.

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