6cups/6 oz. broccoli rabetough stems removed, sliced into 1” shreds
1lb./~24 pieces medium shrimp
2Tbsp./1 oz. butter
2tsp.finely chopped garlic
2cups/16 oz. skim milk
Several grates of nutmeg
4oz./1 cup grated sharp cheddar
1cup/5 oz. frozen peasthawed
½cuproughly chopped basil
Preheat oven to 350ºF. Bring a large pot of salted water to a boil. Cook the broccoli rabe until tender (about 5 minutes).
Remove broccoli rabe (do not drain) and run under cold water to stop the cooking. Use the same water to cook the shrimp until just cooked (about 2 minutes).
Remove shrimp and run under cold water to stop the cooking. Finally, cook the pasta al dente according to package directions. Drain pasta and run under cold water to stop the cooking.
Heat a large saucepan over medium low heat. Add butter and garlic and cook until the garlic is aromatic (about 30 seconds).
Whisking constantly, stir in the flour, taking care the flour doesn’t brown. Continue to cook for 2 minutes.
Whisk in the milk. It will thicken as it gets hot. Whisk constantly; any lumps will smooth out. Cook for 5 – 7 minutes. The mixture will bubble and thicken. When it no longer changes in consistency, it’s done.
Stir in nutmeg, cayenne, and cheese. Season to taste with salt and pepper.
Stir in pasta, broccoli rabe, peas, shrimp, and basil. Spread into a 9” x 13” pan. Sprinkle with the breadcrumbs. (Mac ‘n’ cheese can be made ahead to this point and refrigerated or frozen.)