Truffle Macaroni And Cheese With Shrimp
8 servings
Ingredients
cooking spray
1/2 (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 8x10-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.
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