Surf & Turf Mac n Cheese

By Chef Jima Haute Conversations & Cuisine

www.hauteplatehospitalitygroup.com

Ingredients

2 Duck Confit Legs, medium diced

8 Jumbo Shrimp, Shells Completely removed

1 small shallot, small diced

2 TB Old Bay Seasoning

1 # Elbow pasta

6 TB Butter

2 TB AP Flour

2 CP Whole Milk

1 CP Half & Half

1TB Ground Mustard

3 TB Dried Parsley

1 tsp Ground White Pepper or 1 TB ground black pepper

1 ½ CP Shredded Sharp Cheddar Cheese

½ CP Shredded Gruyere

½ CP Shaved Parmesan

½ CP Shredded Smoked Gouda

¾ CP Panko Bread Crumbs

Instructions

1. Preheat your oven to 375 degrees

2. In a large pot, boil your pasta to al dente, save ¼ CP of the pasta water, and drain the pasta their windows. 11 states are at the highest level recorded so far, These are:

3. In a small saute pan, melt 2 TB of butter, add the Old Bay to the Shrimp, and saute the shrimp until opaque. Remove the shrimp from the pan and allow it to cool. Cut each one in half. Set aside.

4. In a large cast iron pan or non-stick skillet, melt the butter on medium heat. Add the flour and mustard powder and stir to incorporate. Slowly add the milk and half & half. Make sure to stir it constantly to smooth out the mixture and ensure it doesn’t burn.

5. Add the cheddar and stir until melted. Then add the gouda and gruyere cheeses, ground pepper, and 2 TB of parsley. Stir until melted and smooth.

6. Add the pasta to your cheese mixture and stir to incorporate. Add your diced Duck Confit and the diced shrimp to the sauce and make sure that everything is coated.

7. Mix the breadcrumbs, parsley, and parmesan cheese in a bowl and layer that mixture over the mac & Cheese. Bake in the oven for 30 minutes or until the topping is golden brown.

Bon Appetit!

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