Pesto Shrimp Mac And Cheese

• 1 lb fresh shrimp or 1 lb frozen medium shrimp, peeled and deveined
• 8 ounces dried elbow macaroni (2 cups)
• 2 eggs, lightly beaten
• 1/4 cup butter, melted
• 1 cup half-and-half
• 1 1/4 cups shredded Fontina cheese (5 oz.)
• 1/2 cup grated parmesan cheese
• 2 garlic cloves, minced
• 2 tablespoons pine nuts, toasted
• 1 1/2 cups lightly packed fresh basil leaves, chopped
• fresh basil leaf

1. Preheat oven to 350u0b0F Remove tails from shrimp. Rinse shrimp, pat dry with paper towels. Chop shrimp and set aside.
2. Cook macaroni according to package directions. Drain and keep warm.
3. In large bowl stir together eggs, butter, half-and-half, 1 cup of the fontina cheese, 1/4 cup of the Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoons each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2-quart casserole. Top with remaining cheeses.
4. Bake uncovered, 40 to 45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving. Top with fresh basil leaves.

fresh shrimp, elbow macaroni, eggs, butter, cheese, parmesan cheese, garlic, pine nuts, basil, fresh basil leaf

Taken from www.food.com/recipe/pesto-shrimp-mac-and-cheese-280412 (may not work)