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I JUST finished a scrumptious dinner (I'm still licking my lips!!!) and HAD to post the recipe.

it's Mac and cheese!
I bet you all think that's the only thing we eat around here...

well I actually got this recipe from a (must I say High Class) restaurant that I used to work at back East. The Fat Canary- and do they know what they're doing or what!!

sauce:
2 1/2 T butter
3 1/2 T flour
2 C half and half (divided)
2 C aged cheddar grated (I used regular med. cheddar and it was still delicious!)
1/2 t salt
grinds of pepper
1 C chopped scallion (again I substituted with shallots)

start the macaroni (2 cups) in salted boiling water and move on to another sauce pot for the ruex.
start off with the butter in sauce pot on moderate heat until bubbly, add the flour and whisk well. cook off the flour until foaming (2-3 minutes). Remove from heat and add 1 1/2 C of half and half whisking vigorously until there are no lumps. Return to the heat and simmer for 2-3 minutes- thinning the sauce every now and then with a dribble of half and half when it gets thick. Whisk in the salt and pepper and remove from heat. Incorporate the cheddar and whisk until smooth. Drain the pasta and fold into the sauce along with the scallions.

and you thought this couldn't get any better! Ha! just wait!!!!

take a rimmed baking sheet and toss some shrimp and cherry tomatoes in some olive oil and set the oven for broil under 400 degrees. keep the shrimp shells on and season with salt or old bay seasoning and broil for 5 minutes- or until the tomatoes have burst. turn the shrimp over about half way through. it makes such a huge difference when the shrimp shells stay on- oh wow! and it's worth every slight delay shelling them when your eating!

Even though Treson couldn't have shrimp- he sure loved the tomatoes with this creamy version of a favorite!


I hope you enjoy!