Mac and cheese with radicchio and shrimp
1 pound medium shell pasta
2 tablespoons butter
2 tablespoons flour
1-1/2 cups half-and-half or whole milk
1 cup chicken broth
2 tablespoons extra virgin olive oil
3 cloves garlic
1 teaspoon anchovy paste (optional)
1 pound shrimp, peel and deveined
1 small heads radicchio (12 ounces total)-shredded
1 cup grated parmigiano-reggiano cheese
1 cup shredded asiago cheese
Bring a large pot of water to a boil, salt it, add the
pasta and cook until al dente. Drain.
In a large saucepan, melt the butter over medium heat.
Whisk in the flour and cook for one minute, then whisk in the half-and-half and chicken broth. Season the sauce with salt, pepper and the nutmeg and simmer, stirring occasionally, until thickened, 6-7 minutes.
In a large skillet, heat the olive oil, 2 turns of the pan, over medium heat. Add in the garlic and anchovy paste, if using, and cook for one minute. Add the shrimp and radicchio, increase the heat and cook, stirring, until the shrimp is pink and the radicchio is tender, 3-4 minutes.
Preheat the broiler. Stir in the parmigiano-reggiano cheese into the white sauce. Add the pasta, shrimp and radicchio and toss. Pour into a buttered casserole and sprinkle the cheese on top. Broil until the cheese is melted, about 3 minutes and serve hot.