baja shrimp mac and cheese


2 eggs
4 tablespoons light butter spread, melted
2 cups lowfat milk
ground black pepper, to taste
8 oz. elbow macaroni
2 1/2 cups shredded pepper jack, divided
8 oz. shrimp, peeled and deveined, tails removed; coarsely chopped
3 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1 chipotle pepper, finely chopped
2 garlic cloves, finely minced
3/4 cup crushed restaurant-style white corn tortilla chips (about 15)
additional chopped fresh cilantro (optional)


  1. preheat oven to 350°f.
  2. lightly coat a 2-quart baking dish with nonstick cooking spray.
  3. in a large bowl whisk eggs until frothy.
  4. in a medium saucepan heat butter and half-and-half over medium heat 6–8 minutes; bring to a simmer.
  5. reduce heat to medium-low; whisk 2 tablespoons of the milk into eggs.
  6. gradually stir egg mixture into milk in pan.
  7. increase heat to medium; cook and stir constantly 8–10 minutes or until mixture thickens.
  8. season with pepper to taste.
  9. meanwhile, cook pasta according to package directions; drain and return pasta to pot.
  10. pour milk mixture over pasta; add 2 cups of the cheese, plus shrimp, onions, cilantro, chipotle and garlic.
  11. mix well; spoon pasta mixture into baking dish.
  12. in a small bowl combine chips and remaining 1/2 cup cheese; sprinkle evenly on pasta.
  13. bake 25–30 minutes or until the top is golden brown.
  14. remove from oven; sprinkle with additional cilantro (if desired), and serve.

Nutrition (Per Serving)

serving size 8 oz.
servings 6
calories 485
fat 25g
saturated fat 11.5g
cholesterol 170mg
sodium 625mg
carbohydrate 40g
fiber 2g
sugars 5g
protein 25g