Anna's Birthday Mac N Cheese

4 Cheese Shrimp and Herb Mac with Asparagus

1lb shrimp
12oz dried pasta (not too small & should be tubular/shells to hold cheese sauce)
4T unsalted butter
1 ½ c chopped onion
½ c chopped celery
½ T arrowroot powder3 ½ c milk
1c dry white wine
8-10 chopped fresh Sage leaves
black pepper
4oz shredded Gruyere (Swiss)
4oz. shredded Emmentaler (Swiss)
4oz shredded Fontina (Italian)
½ c breadcrumbs
2 oz grated Parmigiano
2T fresh chives

Cook the pasta according to package instructions, then set aside. In separate pot melt the butter. Add the onion and celery and cook on med-low, covered, for at least 20min. Stir frequently until golden and very soft. Whisk in the arrowroot powder, then slowly add the milk in a steady stream. Raise the heat to med-high, whisking constantly until the sauce begins to thicken and bubble. Add the white wine, sage, salt & pepper. Bring mixture to low simmer mixing constantly. Stir in the Fontina, Gruyere, and Emmentaler. Once the cheese melts add the raw, shelled, shrimp and slowly stir until the shrimp are cooked. Stir in the pasta shells. Serve with parmigiano, breadcrumbs, and chives as garnish.