Scallop Mac and Cheese

Scallop Mac and CheeseCountry Woman Magazine
A nice way to dress up this favorite feel-good food is to add scallops. They transform mac and cheese into a sophisticated dish.

IngredientsNumber of servings: 5

  • 2 cups uncooked medium pasta shells
  • 1/2 cup butter, divided
  • 1 cup French bread baguette crumbs
  • 1 lb. bay scallops
  • 1 cup sliced fresh mushrooms
  • 1 small onion, chopped
  • 3 Tbsp. all-purpose flour
  • 3/4 tsp. dried thyme
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 2 cups whole milk
  • 1/2 cup white wine or chicken broth
  • 2 Tbsp. sherry or chicken broth
  • 1 cup (4 oz.) shredded Swiss cheese
  • 1 cup (4 oz.) shredded sharp cheddar cheese

    How to make it 

  • 1

    Cook pasta according to package directions. Meanwhile, in a small skillet, melt 4 Tbsp. butter. Add bread crumbs; cook and stir until lightly toasted.

  • 2

    In a large skillet over medium heat, melt 2 Tbsp. butter. Add scallops; cook and stir for 2 minutes. 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.

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