From the kitchens of Amy & JJ

As we move into the season of Lent, I am sure that you are getting emails, event invites and possibly some calls about Fish Frys at your local church. All well and good, but if you are at home and looking for a dinner option that doesn’t include pork, fowl or beef – this take on Mac and Cheese is stellar.
This is so easy that I use it as a go-to meal when I have people stop by unexpectedly. I don’t want to admit that my dinner plans were cheese puffs and a few pieces of deer sausage. SO! I pull out these ingredients and whip up a classy (looking at least) meal that is always a hit. What am I giving up for Lent you ask? Waterskiing. Let’s see how I do, eh? JJ Gordon.

Mac and Cheese with Shrimp
1 pound peeled shrimp – remove tails (You can also use frozen shrimp, see notes)
4 garlic cloves, minced
12 Tbls of butter
2 Cups elbow macaroni
1/4 Cup all-purpose flour
2 Cups milk
1 tsp pepper
2 Cups cheddar cheese – shredded
1 Cup breadcrumbs
1 Cup Parmesan cheese, shredded

1. Preheat the oven to 300 F and ready a glass baking dish.
2. In a skillet, on medium-low heat, melt 4 Tbls cup of butter, then add the garlic. Add the shrimp. Coat the shrimp in the buttery garlic and cook for 1 to 2 minutes. Be careful you don’t cook the shrimp the entire way through as it will continue cooking when you add it to the mac and cheese. Remove from heat and set to the side.
3. In a saucepan, cook the elbow macaroni in boiling water until it is soft – not mushy, but soft to the bite.
4. In another pan, add another 4 Tbls cup of butter and melt, then add the flour. Working quickly with a spoon, mix the butter and flour vigorously cooking it for 2 to 3 minutes. It will resemble a paste.
5. Once you get the paste consistency, begin adding the milk. Using a whisk, slowly work milk into the paste a small amount at a time. Once all the milk is added, continue stirring over a medium heat for 3 to 4 minutes.
6. Once you are happy with the consistency of the white sauce, add the pepper and cheddar cheese, whisking the cheese until it has melted.
7. Add the cooked and drained macaroni and shrimp to the cheese sauce, mixing to coat everything.
8. Melt the remaining 4 Tbls cup of butter in a microwave. In a bowl, combine the melted butter, breadcrumbs, and Parmesan cheese together.
9. Add the mac and cheese to the baking dish, spreading the breadcrumb mixture across the entire top. Put the dish into the preheated oven for 10 to 12 minutes – you are looking for a golden brown topping when done.
NOTES – If you decide to use pre-cooked shrimp, change step 2 to the following:
In a skillet on medium-low heat, melt 4 Tbls cup of butter, then add the garlic. Remove from heat and toss the shrimp. Do not cook the shrimp, just toss in the butter/garlic mixture. Set aside. Proceed to the rest of the recipe