-
1
Preheat oven to 375 degrees F.
-
2
Cook macaroni according to package directions.
-
3
Drain and set aside.
-
4
Cut shrimp crosswise into thirds.
-
5
In a medium frying pan, over medium heat, melt 2 tablespoons butter.
-
6
Add garlic, and cook until translucent.
-
7
Stir in the onion and celery, and cook, stirring occasionally, until translucent.
-
8
Add shrimp, 1 teaspoon salt, chives and pepper.
-
9
Mix thoroughly, reduce heat and cover.
-
10
Cook for 10 to 12 minutes until the shrimp are cooked through.
-
11
Drain and reserve liquid.
-
12
In a medium saucepan, melt 2 tablespoons butter over low heat.
-
13
Stir in cornstarch/water mixture, nutmeg, and remaining 1 teaspoon salt.
-
14
Gradually stir in half-and-half; cook and stir until mixture thickens slightly and bubbles.
-
15
Remove from heat.
-
16
Add half the colby cheese and 1 cup of the cheddar.
-
17
Stir until melted; then add remaining colby cheese.
-
18
Continue to stir until mixture is smooth.
-
19
Add reserved liquid from shrimp and continue to stir until mixture is well combined.
-
20
Grease a 2-quart casserole with remaining tablespoon butter.
-
21
In large bowl combine shrimp and cooked macaroni; add cheese sauce and mix thoroughly.
-
22
Pour mixture into casserole dish and stir in the egg.
-
23
Bake 35 to 40 minutes or until lightly browned and bubbly.
-
24
Remove from the oven and sprinkle with remaining 1 cup of cheddar cheese.
-
25
Return to the oven and bake until cheese is melted.
-
26
Remove from oven and sprinkle with paprika.
-
27
Let stand 10 to 15 minutes before serving.
