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Venetian Mac 'n Cheese




Source of Recipe


Everday With Rachael Ray March






List of Ingredients



• Salt
  
• 1 lb med shell pasta
  
• 2 tbl butter
  
• 2 tbl flour
  
• 1 1/2 cups half and half or whole milk
  
• 1 cup chicken broth
  
• Pepper
  
• Nutmeg, pinch
  
• 2 tbl EVOO
  
• 3 cloves garlic, grated or chopped
  
• 1 tsp anchovie paste
  
• 1 lb shrimp, peeled and deveined
  
• 2 small heads radicchio, shredded
  
• 1 cup grated parmigiano
  
• 1 cup shredded asiago
  






Instructions



1. Bring a large pot of water to a boil, salt it, add pasta and cook al dente. Drain.
   
2. In a large saucepan, melt the butter over med heat. Whisk in the flour and cook for 1 minute, then whisk in the half and half and broth. Season with salt, pepper and nutmeg and simmer, stirring occasionally until thickened, 6-7 minutes.
   
3. In a large skillet heat the EVOO, 2 turns of the pan, over med heat. Add the garlic and anchovies paste, if using, and cook for 1 minute. Add shrimp and radicchio, increase the heat and cook until shrimp is pink and radicchio tender, 3-4 minutes.
   
4. Preheat the broiler. Stir the parm into the white sauce. Add the pasta, shrimp and radicchio and toss. Pour into a buttered casserole and sprinkle the asiago on top. Broil until the cheese is melted, about 3 minutes; serve hot.