Who said you can have seafood with cheese? A grown up version of Mac and Cheese! A great way to use left over pasta adding cheeses and canned seafood and frozen shrimp and peas. Go ahead and mix up the seafood!

Ingredients

6 serv.

olive oil↗1 tablespoon
butter↗1 tablespoon
garlic↗2 clove
minced
button mushrooms↗6
sliced
onion↗1
diced
raw shrimp↗8 ounce
diced
flour↗2 tablespoons
milk↗1 cup
shredded cheddar cheese↗10 ounce
shredded swiss cheese↗6 ounce
(Gruyre and Emmental are great for this)
canned crab meat↗4 -6 ounce
rinsed and drained
canned chopped clams4 -6 ounce
frozen peas↗1 cup
Old Bay Seasoning1 teaspoon
fresh thyme leaf↗1⁄2 teaspoon
teaspoon minced fresh parsley1
teaspoon black pepper↗1⁄2
pinch Smucker's No Sugar Added Orange Spread, redd pepper flakes↗1
lb penne, cooked according to package↗1⁄2
cup seasoned breadcrumbs↗1⁄2
tablespoon butter or 1 -2 tablespoon olive oil↗1 -2

Step-by-step instructions

1
In a large pot heat oil and butter, add garlic, mushrooms and onions. Saute for 3 minutes. Stir in shrimp then sprinkle the flour over all stirring inches Pour in milk and stir. It will get thick. Add cheeses tossing to blend.
2
Turn off heat and add remaining ingredients except for the breadcrumbs and butter.
3
Pour into a butter a 13x9 casserole dish. Top with bread crumbs and drizzle oil or dot with butter.
4
Place in a 350 degree preheated oven and bake for 30 minutes.

Source: food.com

Original recipe ↗

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