Greek Shrimp Mac And Cheese Rsc Recipes

Steps:

• Preheat oven to 350°F.
• In microwave safe bowl or sauce pan combine milk, cream cheese, ricotta, Parmesan, feta, mozzarella/cheddar and Greek seasoning.
• Blend well and heat stirring to prevent burning.
• Add spinach, mushrooms, olives; stir thoroughly.
• Spray no-stick spray in baking dish, spread out macaroni and cover with cheese/veggie mix
• Bake for 35 minutes.

Steps:

• Preheat oven to 350°; bring 6 quarts of salted water to a boil; add in macaroni and cook, stirring occasionally, 8-10 minutes until al dente; drain and place in a large bowl.
• To blanch the spinach: bring 4 quarts salted water to a simmer over med-high heat; have ready a large bowl of ice water and a slotted spoon; add spinach to simmering water (in three or 4 batches) and submerge it.
• Let cook about 15 seconds, remove with the slotted spoon, and plunge into the ice water; let spinach cool completely, drain it, and squeeze out the excess water; if the leaves are large, chop them into bite-sized pieces; set aside.
• In a blender or food processor, puree the feta cheese with the milk, lemon juice, olive oil, salt, and pepper (blend in two batches, if needed); this will not be completely smooth; there will be very small chunks of cheese remaining.
• Stir the cheese mixture into the cooked macaroni; then add the minced rosemary and thyme, garlic, red pepper flakes, olives, cherry tomatoes, and blanched spinach.
• Transfer mixture to a 13x9 inch baking dish; sprinkle with parmesan cheese and the mixed herbs.
• Bake on the middle shelf 25-30 minutes until the pasta is heated through and the top is slightly browned.

Steps:

• Cook your macaroni and cheese to the specifications on the box. Set aside.
• Heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to boil.
• Add paprika and parsley flakes, stir in and immediately add shrimp.
• Cook for about 4 or 5 minutes or until shrimp turns pink, and the shrimp curls into a c-shape. Don't overcook.
• Spoon shrimp over mac and cheese with some of the cooking sauce (how much is up to you and your taste preferences, I'd say about 2-3 tablespoon - you can even replace the milk in the mac and cheese instructions with this cooking sauce if you'd like, but then you should wait until this step to make your mac and cheese.
• Top liberally with freshly grated parmesan cheese.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• While macaroni is cooking, melt 1 tablespoon butter in a large skillet over medium heat. Add shrimp; sprinkle with Creole seasoning. Cook, stirring continually, for 4 minutes. Add garlic and cook until shrimp is pink, about 2 minutes. Turn off heat.
• Drain macaroni and rinse under cold water to stop the cooking; set aside. Return the pasta pot to the stove and melt remaining 3 tablespoons butter over medium heat. Add flour and whisk until dissolved, about 2 minutes. Add half-and-half; heat for 3 minutes.
• Whisk in cheeses until melted, about 5 minutes. Add mustard; cook for 2 minutes. Turn off heat.
• Add reserved macaroni and shrimp. Stir until heated through. Serve immediately.

Steps:

• Cook macaroni as per the directions on the box.
• Take about 1 cup of cooked macaroni and pulse in the food processor once and keep it aside.
• Take a heavy bottomed nonstick pan and cook the bacon until crisp.
• Retain the fat in the pan and take the bacon and transfer onto a kitchen towel, once the bacon cools finely chop it.
• Add the cleaned shrimp to the pan and cook for 3 minutes in the bacon fat. Season with salt.
• Transfer the cooked shrimp to cutting board and give them a rough chop.
• Add oil to the pan and stir in the finely chopped shallots and garlic and sauté for 5 minutes.
• Take it off the heat and transfer it to a bowl.
• Mix in ranch, parmesan cheese, cooked macaroni (both chopped and whole), chopped shrimp, black pepper, lemon zest, nutmeg and chopped bacon and cheese.
• Cover and refrigerate the macaroni mixture for 1 hour.
• Preheat the oven to 450°F.
• Take 2 slices of bread and pulse them in the food processor until they look like bread crumbs.
• Add the fresh bread crumbs to the macaroni mixture and form golf ball sized balls out of the mixture.
• Take 2 bowls, one a beaten egg and other with breadcrumbs.
• Dip the macaroni balls in egg and then coat them with the breadcrumbs.
• Arrange the balls on a baking tray and spray oil on them and bake for 25 minutes turning then every 10 minutes.
• Serve hot.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour 5 cups water into a saucepan. Cover and bring to a boil over high heat. Add macaroni and boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until a smooth paste is formed. Slowly pour in milk, stirring to incorporate. Add 1/2 cup Cheddar cheese, sour cream, and Cajun seasoning. Drain macaroni and stir into the sauce. Add frozen shrimp and stir to combine.
• Pour macaroni mixture into an oval au gratin dish. Top with panko bread crumbs and 2 tablespoons Cheddar cheese.
• Bake in the preheated oven until bubbly and golden, about 20 minutes.

Steps:

• Cook macaroni according to package directions. Meanwhile, in a small bowl, combine the egg, cream and butter; set aside. Drain macaroni; transfer to another bowl. Add the Parmesan cheese, 1/2 cup mozzarella cheese, garlic, salt, pepper and reserved egg mixture to the macaroni; toss to coat. Stir in shrimp and spinach., Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until shrimp turn pink and cheese is melted.

Steps:

• Preheat oven to 350°F.
• Melt butter in medium sauce pan.
• Add shrimp, sprinkle with 1/2 tsp cajun seasoning.
• Cook 3-4 minutes, remove.
• In same pan melt 2T butter, add onion and sauté 1 minute.
• Whisk in flour, cook 1 minute.
• Whisk in milk and heat approximately 4 minutes.
• Add Swiss, cheddar and 3/4 lb. pepper Jack cheese, stir until smooth.
• Add 1/2 teaspoons cajun seasoning, salt, and pepper.
• Stir in cooked shrimp and pasta.
• Pour into buttered cassserole dish.
• Top with 1/4 lb. pepper Jack cheese, bread crumbs, 3 T. melted butter and parsley.
• Bake 45 minutes or until browned and bubbling.