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1
Cook macaroni as per the directions on the box.
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2
Take about 1 cup of cooked macaroni and pulse in the food processor once and keep it aside.
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3
Take a heavy bottomed nonstick pan and cook the bacon until crisp.
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4
Retain the fat in the pan and take the bacon and transfer onto a kitchen towel, once the bacon cools finely chop it.
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5
Add the cleaned shrimp to the pan and cook for 3 minutes in the bacon fat. Season with salt.
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6
Transfer the cooked shrimp to cutting board and give them a rough chop.
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7
Add oil to the pan and stir in the finely chopped shallots and garlic and saute for 5 minutes.
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8
Take it off the heat and transfer it to a bowl.
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9
Mix in ranch, parmesan cheese, cooked macaroni (both chopped and whole), chopped shrimp, black pepper, lemon zest, nutmeg and chopped bacon and cheese.
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10
Cover and refrigerate the macaroni mixture for 1 hour.
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11
Preheat the oven to 450u00b0F.
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12
Take 2 slices of bread and pulse them in the food processor until they look like bread crumbs.
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13
Add the fresh bread crumbs to the macaroni mixture and form golf ball sized balls out of the mixture.
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14
Take 2 bowls, one a beaten egg and other with breadcrumbs.
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15
Dip the macaroni balls in egg and then coat them with the breadcrumbs.
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16
Arrange the balls on a baking tray and spray oil on them and bake for 25 minutes turning then every 10 minutes.
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17
Serve hot.
