8 oz. elbow macaroni
2 tbl butter
½ tsp salt
¼ tsp ground fine black pepper
2 cups milk
2 tablespooons fresh chopped mixed herbs OR mix your own: dried thyme, sage, chives, rosemary, basil
1 package 5.2 oz. Boursin Cheese with garlic & herbs (in the gourmet cheese coutner)
8 oz. sharp cheddar cheese, shredded
½ cup shredded Parmesan Cheese (2 oz.)
1 cup soft breadcrumbs (make your own from day old bread)
2 cups of your favorite seafood: crab, lobstah, shrimps, etc.
2 tbls. buttah
Preheat oven to 350. Grease 2-1/2 quart baking dish. In saucepan melt 2 tb butter over med-low heat, add the flour & stir (over low) until well blended and bubbly. Add salt & pepper, milk. Cook, stirring until thickened. Add the herbs, Boursin cheese & Cheddar & Parmesan cheeses. Cook stirring until cheeses have melted. Stir in raw seafood and sauce into the cooked/drained macaroni. Spoon evenly into baking dish. In a bowl soss the bread crumbs with the melted butter & sprinkle over casserole. Bake 25-30 minutes until macaroni & cheese is bubbly and topping is lightly browned. Serve with (garlic, if adventurous & both eating it, lol) toast.
Thanks for the recipe Sandra
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