3 cups Skinner elbow macaronis
1 (4 ounce) can Chicken of the Sea Shrimp, drained
1 cup H-E-B Heavy Cream or Half & Half
5 eggs, beaten
1 (6 ounce) package H-E-B Asagio or Romano Shredded Cheese
1 (26 ounce) jar Classico Pasta Sauce
Heat oven to 350°F. Heavily spray a 2-quart bundt pan or 9 x 13-inch baking dish with nonstick cooking spray and set aside. Prepare elbow macaroni according to package instructions. Drain the pasta and return to the cooking pot.
Add the drained shrimp, cream, beaten eggs and cheese to cooked elbow macaroni; stir to combine. Season to taste with fresh cracked pepper and salt. Fill the prepared bundt pan or baking dish with the macaroni mixture. Place baking pan inside a larger baking pan and fill the outside baking pan with 1 inch of water.
Bake macaroni casserole in water bath on center rack for 35 minutes. Allow casserole to cool 5 minutes. Run a knife around the edges of the casserole. Invert casserole on serving plate or platter. Meanwhile, pour pasta sauce in a microwave-safe bowl and cover with plastic wrap. Heat on High power for 2 minutes. Pour pasta sauce over macaroni casserole and serve.
No Nutritional Information Available