Mac & Cheese Shrimp Fondue Casserole


Nonstick cooking spray

3 cups dried elbow macaroni (12 ounces)

3 cups shredded Swiss cheese (12 ounces)

2 1/2 cups shredded Gruyere cheese* (10 ounces)

5 tablespoons all-purpose flour

3 cloves garlic, minced

2 cups chicken broth

3/4 cup dry white wine

1 1/2 tsp seafood seasoning

12 ounces fresh or frozen deveined uncooked shrimp, halved lengthwise and thawed

8 ounces Swiss cheese, cubed

1 3/4 cups crushed saltine crackers (36)

3 tablespoons butter, cut up


Preheat oven to 350 degrees F. Coat a 3-quart casserole with cooking spray; set aside. Cook macaroni according to package directions; drain. Return macaroni to pan; set aside.

Meanwhile, in a large bowl combine shredded Swiss cheese, Gruyere cheese, flour, and garlic. Toss to combine.

In a large saucepan heat broth and wine over medium heat just until bubbles form around edge of pan. Add cheese mixture, 1 cup at a time, whisking constantly after each addition until cheese melts. (Mixture may not be completely smooth at this point.) Do not boil. Remove from heat. Add seafood seasoning.

Pour cheese mixture over macaroni; stir gently to combine. Fold in cubed shrimp and Swiss cheese. Spoon pasta mixture into prepared casserole. Sprinkle crushed crackers evenly over top; dot with butter.

Bake, uncovered, for 35 to 40 minutes or until bubbly and topping is golden.
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