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Main dish

Deep-Dish Frito Pie

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Deep-Dish Frito Pie
Three words: fancy Frito® pie. We love eating the classic out of the bag (who doesn't?) but this deep-dish version is packed with Frito® flavor -- in the crust, chili and topping.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 ounces Fritos® (4½ cups), plus more for serving
  • 1 cup all-purpose flour (see Cook's Note)
  • 1 large egg, lightly beaten
  • 8 ounces sharp Cheddar, shredded
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20)
  • 4 cloves garlic, finely chopped
  • 1 red bell pepper, stemmed and seeded, chopped
  • ½ medium onion, chopped
  • ¼ cup chili powder
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 cup low-sodium chicken broth
  • 1 tablespoon cornstarch
For Serving:
  • Sour cream, guacamole, pico de gallo, shredded iceberg lettuce, pickled jalapeno slices, chopped onion and fresh cilantro leaves
Instructions
  1. Position a rack in the center of the oven and preheat to 350 degrees F.
  2. Pulse 4 ounces (3 cups) of Fritos® in a food processor until finely ground. Remove and reserve half of the Frito® crumbs. Add the flour, egg, 2 ounces (1/2 cup) Cheddar, 2 to 3 tablespoons of water and 1 teaspoon salt to the crumbs in the food processor. Pulse until a uniform dough forms, add an additional tablespoon of water if needed.
  3. Transfer the dough to a 9-inch pie pan and use the bottom of a measuring cup to press evenly across the bottom and up the side of the pan. Prick holes in the bottom of the dough with a fork. Bake until lightly browned, 15 to 20 minutes. Set aside while making the chili.
  4. Meanwhile, heat the oil in a large skillet over high heat. Add the beef and cook, breaking it up with a wooden spoon, until browned but not completely cooked through, 6 to 8 minutes. Transfer to a medium bowl with a slotted spoon, leaving behind as much fat in the skillet as possible. Reduce the heat to medium, add the garlic, bell pepper and onion and cook, stirring, until tender but not browned, 6 to 8 minutes. Add the chili powder, tomato paste and cumin and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and reserved beef along with any accumulated juices to skillet. Bring to a simmer and cook, stirring and scraping up any brown bits from the skillet, until the liquid is almost evaporated, 6 to 8 minutes. Season to taste with salt and pepper. Add the cornstarch, reserved Frito crumbs and 2 ounces (1/2 cup) Cheddar and stir until combined.
  5. Transfer the chili to the pie crust, top with the remaining 4 ounces (1 cup) Cheddar, cover with foil and bake until the cheese is melted and the filling is bubbly, 15 to 20 minutes. Remove the foil and bake, uncovered, for 5 minutes more. Let cool 15 minutes then top with a layer of sour cream, guacamole and pico de gallo. Mound iceberg lettuce on top and sprinkle with pickled jalapeno slices, chopped onion, remaining Fritos and fresh cilantro leaves.
Cook’s Note
  1. When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Watch the recipe video here:

Recipe of the Day: Deep-Dish Frito Pie Save the recipe: https://foodtv.com/2JBe8y3!

Posted by Food Network on Sunday, May 19, 2019

Dessert

Mocha Brownie Ice Cream Sandwiches

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Mocha Brownie Ice Cream Sandwiches
Sandwich coffee ice cream between easy sheet-pan brownies for the perfect hand-held dessert.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 sticks (16 tablespoons) unsalted butter, plus more for buttering the foil
  • 1½ cups all-purpose flour (see Cook's Note)
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon fine salt
  • 4 ounces semisweet or bittersweet chocolate, chopped
  • 2 cups sugar
  • 4 large eggs, slightly beaten
  • ½ gallon coffee ice cream, softened
  • 1 cup chocolate-covered espresso beans, chopped
Instructions
Special equipment: an 18-by-13-inch rimmed baking sheet
  1. Preheat the oven to 350 degrees F. Line an 18-by-13-inch rimmed baking sheet with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
  2. Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, then remove from the heat and let cool slightly. Stir in the sugar and eggs, then add the flour mixture and stir to combine. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out with just a few crumbs adhering, 20 to 25 minutes. Let cool completely in the pan on a cooling rack, then place in the freezer to firm up, about 30 minutes.
  3. Use the foil overhang to help lift the brownie out of the pan and carefully flip it over onto a cutting board, making sure that it does not bend or crack. Peel the foil away from the bottom, then discard the foil and line the baking sheet with plastic wrap.
  4. Using a warm knife, trim the rough edges off of the brownie so it is even (the brownie should be 16-by-12-inches). Cut the brownie in half crosswise, resulting in 2 pieces that are 12-by-8-inches. Lay one of the brownie pieces onto the prepared baking sheet, top-side facing down. Working quickly, use a large ice cream scoop to spread the ice cream evenly across the brownie, getting close to the edge. Use an offset or rubber spatula to help smooth out the sides and top of the ice cream. Place the other brownie piece on top and gently press to create one large ice cream sandwich. Fold the plastic wrap around the assembled ice cream sandwich to help hold its shape, then return it to the freezer to harden, at least 6 hours or up to overnight.
  5. Use a warm knife to cut twenty-four ice cream sandwiches. Roll the edges of each sandwich into the chopped espresso beans until they stick to all of the exposed ice cream edges. Wrap each sandwich in parchment paper and enjoy.
Cook’s Note
  1. When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Before serving, let the ice cream sandwiches sit at room temperature for a few minutes so the brownies and ice cream can soften, making them easier to eat.

Watch the recipe video here:

Forget cookies… you should be making ice cream sandwiches using BROWNIES! Save the recipe: https://foodtv.com/30aqJOK!

Posted by Food Network on Saturday, May 18, 2019

Main dish

EGGS BENEDICT EGG ROLLS

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EGGS BENEDICT EGG ROLLS
EGGS BENEDICT EGG ROLLS
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 quart vegetable oil (for frying)
  • 2 tablespoons butter, divided
  • 6 slices Canadian bacon, diced small
  • 8 large eggs, plus 2 beaten for egg wash
  • 2 tablespoons milk
  • 1 teaspoon salt
  • 1⁄2 teaspoon black pepper
  • 8 egg roll wraps
  • 3⁄4 cup shredded cheddar cheese
  • 3⁄4 cup shredded mozzarella cheese
  • 3 tablespoons chopped fresh chives, plus more for garnish
HOLLANDAISE
  • 4 large egg yolks
  • 1 tablespoon lemon juice
  • 1⁄2 cup unsalted butter, melted
  • 1 pinch cayenne
Instructions
  1. Fill a pot or skillet with high sides, halfway up with oil and bring to 365 degrees F.
  2. Heat a large nonstick skillet over medium heat. Melt 1 tablespoon butter and cook the Canadian bacon until crisp, about 2 minutes. Transfer to a plate and set aside.
  3. In a medium bowl, whisk together 8 eggs, milk, salt and pepper. Return the skillet to moderate heat and add the remaining tablespoon of butter. Once melted, add the eggs, lower the heat and cook slowly until the eggs are slightly running but mostly cooked through. Remove from heat and let cool.
  4. To assemble the egg rolls, working one at a time, place the egg roll wrapper at an angle on a clean work surface. Place about 1 tablespoon cheddar and 1 tablespoon mozzarella cheese into the center of the wrapper. Top with 2 tablespoons of the cooked eggs, the Canadian bacon and sprinkle with chives.
  5. Bring the corners into the center, over the filling, and roll into a tight log. Brush the edge lightly with the egg wash and place on a platter or baking sheet. Working in batches, fry egg rolls until golden brown, about 2-3 minutes per side.
  6. To make the hollandaise, place the egg yolks in a heat-proof bowl with the lemon juice, and whisk vigorously until doubled in volume, about 3 minutes.
  7. Place the bowl over a medium saucepan of barely simmering water making sure that the water doesn't touch the bottom of the bowl. Continue to whisk rapidly. Keep the heat low so that the egg yolks don't get too hot.
  8. Slowly drizzle in the melted butter in a slow steady stream, whisking nonstop until doubled in volume. Remove from heat and whisk in a pinch of cayenne and salt. If it gets too thick, you can whisk in a small amount of hot water to loosen it up before serving.
  9. Serve the egg rolls warm with the sauce for dipping and a sprinkling of chives to garnish.

Watch the recipe video here:

Main dish

Roasted Shrimp and Orzo

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Roasted Shrimp and Orzo
Roasted Shrimp and Orzo
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt
  • Good olive oil
  • ¾ pound orzo pasta (rice-shaped pasta)
  • ½ cup freshly squeezed lemon juice (3 lemons)
  • Freshly ground black pepper
  • 2 pounds (16 to 18 count) shrimp, peeled and deveined
  • 1 cup minced scallions, white and green parts
  • 1 cup chopped fresh dill
  • 1 cup chopped fresh flat-leaf parsley
  • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
  • ½ cup small-diced red onion
  • ¾ pound good feta cheese, large diced
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, ½ cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
  3. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
  4. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

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Uncategorized

Apricot-Glazed Chicken with Spring Vegetables

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Apricot-Glazed Chicken with Spring Vegetables
Apricot-Glazed Chicken with Spring Vegetables
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1½ pounds skinless, boneless chicken breasts (about 4)
  • Kosher salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 4 carrots, cut into ½-inch pieces
  • 1 bunch asparagus (about 1 pound), ends trimmed, cut into 2-inch pieces
  • 12 ounces snow peas, trimmed (about 2½ cups)
  • 3 tablespoons apricot preserves
  • 4 teaspoons dijon mustard
  • 4 scallions, chopped
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon finely grated lemon zest
Instructions
  1. Cut each chicken breast into 4 or 5 large chunks; season with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add the olive oil. Add the chicken and cook, turning, until browned on all sides and almost cooked through, 4 to 6 minutes. Remove to a plate.
  2. Add 1 tablespoon butter to the skillet and reduce the heat to medium. Add the carrots and ½ cup water. Cover and simmer until the carrots are crisp-tender, 3 to 4 minutes. Uncover and increase the heat to medium high. Cook until the water evaporates, 1 minute.
  3. Reduce the heat to medium and melt the remaining 1 tablespoon butter in the skillet. Add the asparagus, snow peas and ¼ teaspoon salt. Cover and cook until the vegetables are crisp-tender, about 3 minutes. Return the chicken to the skillet along with the apricot preserves, mustard, scallions, tarragon and lemon zest. Simmer, tossing, until the preserves are melted and the chicken and vegetables are glazed; season with salt and pepper.

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Main dish

Spicy Calabrian Shrimp

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Spicy Calabrian Shrimp
Spicy Calabrian Shrimp
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup freshly grated Parmigiano-Reggiano
  • 2 tablespoons olive oil
  • 2 teaspoons Calabrian chile paste
  • 1 teaspoon lemon zest (1 lemon)
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt
  • 1 pound large shrimp, peeled and deveined, tails on
  • ½ small lemon
Instructions
  1. Preheat the oven to 425 degrees F.
  2. In a medium bowl, whisk together the Parmesan, olive oil, chile paste, lemon zest, oregano and salt. Add the shrimp and toss gently to coat.
  3. Spread the shrimp evenly on a rimmed baking sheet. Bake until the shrimp are pink and opaque throughout, 8 to 10 minutes. Squeeze the lemon half over the shrimp while still hot. Serve warm.

Watch the recipe video here:

Spice up your life with Giada De Laurentiis' Calabrian Chili Shrimp ??Save her recipe: https://foodtv.com/2H0VDBG!

Posted by Food Network on Monday, May 6, 2019

Main dish

Classic Fried Chicken

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Classic Fried Chicken
Classic Fried Chicken
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Marinade:
  • 3 cups buttermilk
  • 2 teaspoons sugar
  • 2 teaspoons kosher salt
  • Few dashes hot sauce (recommended: Tabasco)
  • 1 whole chicken (about 4 pounds), cut into 8 or 10 pieces
Batter:
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 2 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked sweet paprika
  • ¼ teaspoon chile de arbol powder
  • 1¾ cup cold water
  • 10 cups canola oil
  • Fine sea salt
Instructions
For the marinade:
  1. In a large bowl, mix the buttermilk, sugar, salt, and hot sauce until combined. Add the chicken and toss to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning occasionally.
  2. Remove the chicken from the buttermilk marinade and pat completely dry. Place the chicken on a wire rack set over a rimmed baking sheet and let sit at room temperature for 30 minutes before frying.
For the batter:
  1. In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, and chile de arbol until combined. Slowly whisk in the water and whisk until smooth. Let the batter sit at room temperature for 15 minutes.
  2. Heat the oil to 350 degrees F in a large Dutch oven. Transfer half the chicken into the batter. Remove the chicken, 1 piece at a time, from the batter (allowing any excess to drip back into the bowl) and carefully transfer to the oil. Fry the chicken, adjusting the burner as necessary to maintain the oil temperature between 300 and 325 degrees F, until deep golden brown and just cooked through, about 12 minutes. Drain the chicken on paper towels and then transfer to a wire rack set over a rimmed baking sheet and season with a little fine sea salt. Bring the oil back to 350 degrees F and repeat with the remaining chicken.

Watch the recipe video here:

Bobby Flay's Classic Fried Chicken is the next recipe you NEED to try!! See Bobby on #BeatBobbyFlay > Thursdays at 10|9cSave the recipe: https://foodtv.com/2UZq8jZ!

Posted by Food Network on Tuesday, April 30, 2019

Main dish

Falafel

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Falafel
Falafel
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Chickpeas:
  • 1 cup dried chickpeas, soaked overnight
  • 2 cloves garlic
  • 1 bay leaf
  • 1 carrot, peeled
  • 1 rib celery
  • 1 bundle fresh thyme
  • ½ Spanish onion
  • Kosher salt
Falafel:
  • 1½ teaspoons coriander seeds
  • 1½ teaspoons cumin seeds
  • ½ cup finely chopped fresh cilantro
  • ½ cup finely chopped fresh Italian parsley
  • ¼ cup breadcrumbs
  • ½ teaspoon cayenne pepper
  • 2 cloves garlic, smashed and finely chopped
  • 2 to 3 grates lemon zest
  • ½ Spanish onion, small diced
  • Flour, for dusting
  • Kosher salt
Garnish:
  • Pita bread
  • Chopped lettuce
  • Diced tomatoes
  • Peeled, diced cucumbers
  • Tahini Sauce, recipe follows
Tahini Sauce:
  • 1 cup tahini
  • ⅓ cup fresh lemon juice
  • ¼ cup finely chopped fresh cilantro
  • 2 cloves garlic, smashed and finely chopped
  • Pinch cayenne pepper
  • 2 tablespoons olive oil
  • Kosher salt
Instructions
  1. Peanut or other neutrally flavored oil, for frying
  2. To cook the chickpeas: Drain the chickpeas from the soaking water and place in a medium saucepan. Toss in the garlic, bay leaf, carrot, celery, thyme and onion. Add water to the pan until it covers the chickpeas by about 2 inches of water.
  3. Put the pan on a high heat and bring the water to a boil, reduce to a simmer and simmer until the chickpeas are very soft and tender, 35 to 40 minutes. Turn the heat off.
  4. Season the water generously with salt and let sit for 15 minutes. Drain the chickpeas from the cooking liquid and remove the veggies, bay leaf and thyme and discard.
  5. To make the falafel: In a food processor, pulse the chickpeas until they look coarse and grainy but are NOT a puree.
  6. In a dry saute pan, toast the coriander and cumin seeds over medium heat until they are very aromatic, 3 to 4 minutes. Pulverize in a spice grinder until they are a powder.
  7. Transfer the pulsed chickpeas to a mixing bowl and add the cilantro, parsley, breadcrumbs, cayenne, garlic, lemon zest, onions and ground spices. Gently stir to combine. Taste the mixture to see if the mix needs seasoning, season with salt if needed.
  8. Form the mixture into balls the size of walnuts and gently press to make patties. Lightly dust with flour on both sides and pat off excess. Place the patties on a sheet tray and let hang out in the fridge for at least 1 hour.
  9. Add oil to a large straight-sided saute pan until the oil is about ½-inch deep. Bring the oil to a medium-high heat. Add the falafel to the pan and fry them on both sides until they are brown and crispy.
  10. Remove the falafel from the pan and dry on paper towels.
  11. Serve the falafel in pitas with lettuce, tomatoes, cucumbers and Tahini Sauce.
Tahini Sauce:
  1. In the food processor, combine the tahini, lemon juice, cilantro, garlic and cayenne. Puree until smooth. While the machine is running, add the olive oil and about ½ cup water. Season the sauce with salt. Taste and re-season, if needed. Refrigerate, covered, until ready to serve.

Watch the recipe video here:

Crispy, light falafel gets stuffed into pitas for a handheld dinner! ?Watch Anne Burrell on #WorstCooks Celebrity Edition > Sundays at 9|8cSave the recipe: https://foodtv.com/2GzVeoj!

Posted by Food Network on Thursday, April 25, 2019

Main dish

Pineapple Upside-Down Doughnuts

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Pineapple Upside-Down Doughnuts
A cute twist on a classic, these doughnuts are an easy treat to make and share. Their rich buttery caramelized pineapple tops sit nicely on light, single-serving cakes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • One 20-ounce can pineapple slices, 1 teaspoon juice reserved and the rest drained
  • 1½ sticks (12 tablespoons) unsalted butter
  • 1 cup dark brown sugar
  • 1¾ cups all-purpose flour (see Cook's Note)
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking soda
  • ½ cup buttermilk
  • ¼ cup vegetable oil
  • ½ teaspoon vanilla extract
  • 1 large egg
  • 18 maraschino cherries, stems removed
Instructions
Special equipment: a nonstick metal doughnut pan and large piping bag
  1. Preheat the oven to 375 degrees F.
  2. Carefully slice the pineapple rings in half horizontally to make them into thin rings. Set aside.
  3. Melt the butter in a small saucepan, then turn off the heat and whisk in the brown sugar until completely blended. Spoon a tablespoon of the sugar mixture into each well of a nonstick metal doughnut pan, then add a pineapple slice to each, pressing down firmly.
  4. Whisk together the flour, granulated sugar, baking powder, salt and baking soda in a medium bowl. Whisk together the buttermilk, oil, vanilla, egg, reserved pineapple juice and ¼ cup water in a separate medium bowl. Stir the wet ingredients into the dry until fully blended. Pour into a large piping bag or gallon resealable plastic bag, snip the corner to make a ¾-inch opening and pipe some batter into the doughnut pan, filling each well just shy of the top.
  5. Put the doughnut pan on a rimmed baking sheet and bake until a toothpick inserted in the doughnuts comes out clean, about 10 minutes. Cool the doughnuts in the pan 5 minutes, then loosen from the pan with an offset spatula and invert onto a cooling rack. Top each doughnut with a cherry and repeat with the remaining batter two more times.
Cook’s Note
  1. When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Watch the recipe video here:

These doughnuts taste EXACTLY like ? Upside-Down Cake!Save the recipe for later: https://foodtv.com/2V2ypPW!

Posted by Food Network on Sunday, April 14, 2019

Main dish

Shrimp Scampi Mac and Cheese

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Shrimp Scampi Mac and Cheese
This mash-up of macaroni 'n' cheese and your favorite garlicky shrimp dish is deeply cheesy and satisfying.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 tablespoons unsalted butter
  • ½ cup panko breadcrumbs
  • ½ teaspoon crushed red pepper flakes
  • Kosher salt
  • 2 tablespoons chopped fresh parsley
  • 1 pound medium pasta shells
  • 2½ cups half-and-half
  • 8 ounces cream cheese, at room temperature
  • 8 ounces shredded Italian cheese blend (about 2 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons dry white wine
  • 1 pound large shrimp, peeled, deveined and cut into 1-inch pieces
  • Finely grated zest of 1 lemon
Instructions
  1. Melt 2 tablespoons butter in a small skillet over medium heat until foamy but not brown. Stir in the panko, ¼ teaspoon crushed red pepper flakes and a pinch of salt and continue to cook, stirring frequently, until the panko is golden brown, about 5 minutes. Remove from the heat and stir in the parsley; set aside.
  2. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Strain, reserving 1 cup of the pasta water. Set aside.
  3. Heat the half-and-half in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 2 cups, about 5 minutes. Add the cream cheese and cook, stirring, until melted. Whisk in the Italian cheese blend until all the cheese is melted and the sauce is smooth. Turn off the heat and keep warm.
  4. Meanwhile, melt the remaining 4 tablespoons butter in a large saute pan over medium heat. Stir in the garlic and the remaining ¼ teaspoon crushed red pepper flakes and cook until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is no longer present and the sauce is a nice golden color, about 2 minutes. Stir in the shrimp and lemon zest and cook, stirring, until the shrimp are pink and just cooked through, about 2 minutes; sprinkle with ½ teaspoon salt and set aside.
  5. Add the pasta and shrimp mixture to the cheese sauce and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season to taste with salt if needed. Spoon the hot mac and cheese into bowls and sprinkle with the parsley panko.

Watch the recipe video here:

Shrimp Scampi met Mac and Cheese and the rest was history ??Save this recipe: https://foodtv.com/2N9ze6r!

Posted by Food Network on Wednesday, April 10, 2019