Pesto-Shrimp Mac & Cheese Casserole

by Bonnie Bryant

As we settle into the long, cold(ish?), dark days that come with the final slog through winter, we — your pals from The Hairpin and The Awl — will be bringing you some of our favorite casserole recipes (and crockery recommendations).

A few years ago, I was waiting in a doctor’s office where the only magazines were old issues of Better Homes and Gardens. I expected articles like “4000 New Ways to Cook Boneless Skinless Chicken Breast!” but there was actually this incredible recipe for pesto macaroni and cheese. I didn’t want to steal the whole magazine, so I looked around and slowly, surreptitiously tore the page out. As I was doing this, not just the receptionist and the doctor but also a new patient walked into the waiting room and stared at me like I was killing a kitten. Since when are you not allowed to steal old magazine pages from doctors’ offices?!

Anyway, from that fateful day on, I’ve changed, added to, and cooked this recipe a zillion times, and it’s always a hit, because basil and garlic and cheese and shrimp and pasta and butter and ohmygod it’s so good.

Ingredients:

2 eggs
2 kinds of cheese — mix it up. I did sharp cheddar and fontina. You could do parmesan and fontina, or throw some milder mozzarella in. If you’re really in the mood, get a little asiago for sprinkling on top at the end.
1 large bunch basil
2 Tbs. butter
1 cup skim milk
1 box macaroni. I got whole wheat because you just can’t have processed carbs in a 10,000 calorie casserole laden with milk, butter, cheese, and eggs! *rolls eyes at self*
Pinch each of salt and pepper
2 tsp. minced garlic
1/2 pound of frozen or uncooked shrimp. Always get the deveined kind! You know what that little black line is on the back of the shrimp? Digestive tract! Poop! Dirt! Ahhh!

Directions:

1. Preheat your oven to 350 degrees. Cook the pasta.

2. While the pasta’s cooking, chop the basil. If you’re lazy, you can pulse it a few times in a food processor, but the laziness of not chopping herbs always seems to be countered by having to clean out the stupid food processor and all its tiny crevices, so I usually just chop it.

3. Grate 1 cup of each cheese. If you use a hard cheese like romano or parmesan, the deli counter in the grocery store will grate it for you free of charge! I’d spent many hours grating it with a box grater and scraping my knuckles before I found this out. (They can’t do it with soft cheese, though.)

4. In a large bowl, whisk the milk, eggs, and melted butter until combined. Add the grated cheese, garlic, basil, salt and pepper, and cooked pasta and stir to combine.

5. Shrimp time! Defrost them if they’re frozen by running cool water over them in a strainer in the sink. If the water’s too warm, they’ll cook in it. Peel then roughly chop them. Did you know that uncooked shrimp are gray? My fiance didn’t know this and the last time I made shrimp, he asked incredulously what kind of disgusting shrimp I had bought. Don’t worry, your little shrimpies will turn pink when we cook them later.

6. Throw the shrimp in with the rest of the pasta/basil/cheese mixture, and stir to combine. Pour it in a big casserole dish. Top with 1/4 cup more of grated cheese. Cook for about 45 minutes. The top will be crispy, and the shrimp will have turned pink.

7. Eat! Share!

For a vegan version, replace the cheese with Follow Your Heart vegan cheddar (disgusting when solid but delicious when melted) and the butter with Earth Balance. Omit the eggs and shrimp. Replace the milk with 4 Tbs. melted Earth Balance.

Previously: Short Rib Truffle Casserole.

Bonnie Irene is just trying to figure it all out.