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|Macaroni and ‘Trees’ with Shrimp|
Nice twist on the old mac & cheese standby. This one has Monterrey Jack cheese instead of cheddar, fresh broccoli florets and shrimp added.
I prepare my mac & cheese in my rice cooker, then bake in the oven with buttered crumbs to brown. Dish can be made however you make your mac & cheese. The only difference is the substitution of cheeses and the addition of the broccoli and shrimp
Macaroni and ‘Trees’ with Shrimp
1 cup uncooked elbow macaroni
1/2 cup broccoli florets, cut into smaller florets
2 cups milk or half and half
6 oz shredded Monterrey Jack cheese
1/2 lb small uncooked shrimp, peeled and deveined
salt and pepper to taste
buttered bread crumbs to top*
Preheat oven to 350 degrees.
Place macaroni in rice cooker and add water to cover. Add 1 tsp oil. Set cooker to “COOK.” Stir occasionally until most water is absorbed.
Add the milk or half and half, the shredded cheese, the shrimp and salt and pepper. Set to “COOK” and cook until sauce is reduced by half.
Transfer to a 1 – 1 1/2 quart casserole and top with buttered bread crumbs. Bake at 350 for about 30 minutes or until bubbly and crumbs are brown.
*Melt 1 tbs butter over low heat. Mix in 1/2 cup dry, unseasoned bread crumbs.