Description
The truffle and bacon flavors add a depth to the Gorgonzola and Gruyere combination in this shrimp mac and cheese!
Ingredients
- cooking spray
- ½ (16 ounce) package cellentani (cavatappi) pasta
- 2 cups heavy whipping cream
- 1 egg white
- 1 tablespoon black truffle salt
- 3 cups fresh mushrooms, coarsely chopped
- 2 cups shredded Gruyere cheese
- 6 thick slices cooked bacon, chopped
- 1 cup crumbled Gorgonzola cheese
- 1 pound shrimp – peeled, tails removed, and cut in half
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 8×10-inch glass baking dish with cooking spray.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in cellentani and return to a boil. Cook pasta uncovered
- stirring occasionally
- until tender yet firm to the bite
- about 13 minutes. Drain.
- Combine cream
- egg white
- and truffle salt in a large bowl. Mix well. Add mushrooms
- Gruyere cheese
- bacon
- and Gorgonzola cheese. Toss to combine. Add shrimp and toss again. Mix in cellentani pasta with a wooden spoon until evenly distributed.
- Pour pasta mixture into a the prepared baking dish.
- Bake in the preheated oven until top is bubbling and shrimp is opaque
- 25 to 30 minutes.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8