Ingredients:
1 pound elbow macaroni
1/2 pound shrimp
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
4 cups heavy cream
1/2 cup yellow onion, finely diced
1 clove minced garlic
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
8 ounces pepper jack, shredded
8 ounces cream cheese cubed
8 ounces monteray jack, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
1 can crab meat lump
Procedure:
Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for
about five minutes. Make sure it’s free of lumps. Stir in the cream, onion, garlic, and paprika. Simmer for ten minutes. Saute the shrimp in a separate pan and hold. Back to your sauce, Beat egg in a bowl and temper in the egg (spoon out some of the sauce into the beaten egg bowl a spoonful at a time so as not to cook the egg) then add that sauce/egg mix back into the sauce. Stir in 3/4 of the cheese. Season with salt and pepper. Fold in the macaroni and shrimp into the mix and pour into a 4-quart casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat then add in the crab meat. Top the macaroni with the bread crumbs crabmeat mixture. Bake for 30 minutes. Remove from oven and rest for five minutes before serving
Recipe Type: Authentic1 pound elbow macaroni
1/2 pound shrimp
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
4 cups heavy cream
1/2 cup yellow onion, finely diced
1 clove minced garlic
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
8 ounces pepper jack, shredded
8 ounces cream cheese cubed
8 ounces monteray jack, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
1 can crab meat lump
Procedure:
Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for
about five minutes. Make sure it’s free of lumps. Stir in the cream, onion, garlic, and paprika. Simmer for ten minutes. Saute the shrimp in a separate pan and hold. Back to your sauce, Beat egg in a bowl and temper in the egg (spoon out some of the sauce into the beaten egg bowl a spoonful at a time so as not to cook the egg) then add that sauce/egg mix back into the sauce. Stir in 3/4 of the cheese. Season with salt and pepper. Fold in the macaroni and shrimp into the mix and pour into a 4-quart casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat then add in the crab meat. Top the macaroni with the bread crumbs crabmeat mixture. Bake for 30 minutes. Remove from oven and rest for five minutes before serving
Recipe Author: Chef Kathryn Weih
Chef's Background: Graduated of Culinary Institute of America, Hyde Park, NY.
Restaurant: Sugar Creek Restaurant
Source: http://www.obxtasteofthebeach.com/documents/Program-pages-2013-forweb_001.pdf