Scallop Mac and Cheese

Country Woman MagazineA nice way to dress up this favorite feel-good food is to add scallops. They transform mac and cheese into a sophisticated dish.[ingredients-list title=”Ingredients” serving_size=”5″]
[ingredients-left]

• 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

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[ingredients-right]

• 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

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[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]Cook pasta according to package directions. Meanwhile, in a small skillet, melt 4 Tbsp. butter. Add bread crumbs; cook and stir until lightly toasted.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]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.[/step-item] [/step-list-wrapper]

Originally Published in Reader's Digest