Ingredients

• Unsalted butter for greasing, plus 4 tablespoons
• 1 pound elbow macaroni
• 1 pound small to medium shrimp, shelled and deveined
• 3 large carrots, cut into medium dice
• 1 large onion, cut into medium dice
• 1 cup thinly sliced white mushrooms
• 3 cups heavy cream
• 1/2 cup half-and-half
• Salt and freshly ground pepper
• 1 1/2 cups shredded Swiss cheese
• 6 egg yolks
• 5 tablespoons finely chopped fresh flat-leaf parsley

Directions

1. Preheat the oven to 400°F. Butter a 9-by-13-inch baking pan.

2. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 8 minutes. Drain, rinse with cold water, and set aside.

3. Bring another pot of water to boil over high heat. Add the prawns and boil until opaque, about 3 minutes. Drain and set aside.

4. In a large pot over medium-high heat, combine the butter, carrots, and onion and sweat until tender, about 10 minutes. Add 2 cups of the cream, half-and-half, and salt and pepper to taste. Reduce the heat and simmer until the mixture thickens, about 10 to 15 minutes. Remove from heat and stir in the cheese until creamy. Add the prawns and pasta and mix gently until well combined. Spread the mixture in the prepared dish

5. In a bowl, using an electric mixer, beat the remaining 1 cup cream to soft peaks. Gently fold the parsley and egg yolks into the whipped cream. Pour this mixture over the macaroni mixture

6. Bake until bubbly and golden, about 30 minutes

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