Scallop Mac & Cheese

• 2 cups uncooked medium pasta shells
• 1/2 cup butter, divided
• 1 cup French bread baguette crumbs
• 1 pound bay scallops
• 1 cup sliced fresh mushrooms
• 1 small onion, chopped
• 3 tablespoons all-purpose flour
• 3/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups whole milk
• 1/2 cup white wine or chicken broth
• 2 tablespoons sherry or chicken broth
• 1 cup shredded Swiss cheese
• 1 cup shredded sharp cheddar cheese

1. Cook pasta according to package directions. Meanwhile, in a small skillet, melt 4 tablespoons butter. Add bread crumbs; cook and stir until lightly toasted.
2. In a large skillet over medium heat, melt 2 tablespoons butter. Add scallops; cook and stir for 2 minutes or until firm and opaque. Remove and keep warm. Melt remaining butter in the pan; add mushrooms and onion. Cook and stir until tender. Stir in the flour, thyme, salt and pepper until blended.
3. Gradually add the milk, wine and sherry. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheeses until melted. Drain pasta; stir pasta and scallops into sauce.
4. Divide among five 10-oz. ramekins or custard cups. Sprinkle with bread crumbs. Place ramekins on a
5. . Bake, uncovered, at 350u0b0 for 15-20 minutes or until heated through. Spoon onto plates if desired.

pasta shells, butter, baguette crumbs, bay scallops, mushrooms, onion, allpurpose, thyme, salt, pepper, milk, white wine, sherry, swiss cheese, cheddar cheese

Taken from www.tasteofhome.com/recipes/scallop-mac-cheese/ (may not work)