Get ready to give out the recipe when you bring this updated version of everyone's favorite casserole to your next potluck.




  • Thaw shrimp, if frozen. Preheat oven to 350 degrees F. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Chop shrimp and set aside.

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  • Cook macaroni according to package directions. Drain and keep warm.

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  • In large bowl stir together eggs, butter, half-and-half, 1 cup of the fontina cheese, 1/4 cup of the Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoon each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2-quart casserole. Top with remaining cheeses.

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  • Bake, uncovered, 40 to 45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving. Top with fresh basil leaves. Makes 6 servings.

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Nutrition Facts

509 calories, 27 g fat (14 g saturated fat, 254 mg cholesterol, 694 mg sodium, 33 g carbohydrates, 2 g fiber, 33 g protein.


5 Ratings
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