Pesto Shrimp Mac And Cheese - cooking recipe

Ingredients

1 lb fresh shrimp or 1 lb frozen medium shrimp, peeled and deveined
8 ounces dried elbow macaroni (2 cups)
2 eggs, lightly beaten
1/4 cup butter, melted
1 cup half-and-half
1 1/4 cups shredded Fontina cheese (5 oz.)
1/2 cup grated parmesan cheese
2 garlic cloves, minced
2 tablespoons pine nuts, toasted
1 1/2 cups lightly packed fresh basil leaves, chopped
fresh basil leaf

Preparation

Preheat oven to 350\u00b0F Remove tails from shrimp. Rinse shrimp, pat dry with paper towels. Chop shrimp and set aside.
Cook macaroni according to package directions. Drain and keep warm.
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 teaspoons each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2-quart casserole. Top with remaining cheeses.
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.