A co-worker of Pilot’s gave us this recipe. (Thanks, Katie!) Her husband made it for their family. Pilot tweaked it to be gluten-free friendly. (Thanks, Pilot!) This recipe is truly scrumptious.
- 1/2 lb gluten-free macaroni noodles – I use Schar brand
- 3 Tablespoons butter
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 2 Tablespoons cornstarch
- 1 1/2 Cups milk
- 1/8 teaspoon nutmeg
- Old Bay Seafood Seasoning
- Salt and Pepper
- 1/2 lb cooked, coarsely chopped shrimp
- 2 Cups shredded cheese, plus enough to sprinkle over top of casserole (You can add 3 cups, if you’d like. We use Cheddar and Monterrey Jack.)
- 1/2 Cup Choice Batter
Preheat oven to 400 degree F. In a large pot of boiling salted water, cook macaroni al dente. Drain, rinse with cold water. Set aside.
While pasta is cooking, melt butter over medium heat in a large saucepan. Transfer 2 T melted butter to a medium bowl, and reserve. Add onion and garlic to pan, cook until softened. 3-5 minutes.
Whisk the cornstarch with a teaspoon of water, then add to onions. Cook, stirring 1 minute.
Add milk. Whisk until smooth. Bring to a boil. Reduce to a simmer, and cook until sauce has thickened. 2-3 minutes.
Season with salt, pepper, nutmeg and Old Bay to taste. Pilot and I like a lot of Old Bay.
Remove pan from heat. Fold in seafood, macaroni, and cheese. Transfer to a shallow 2-quart baking dish.
Add Choice Batter to reserved butter. Sprinkle in more Old Bay seasoning, if you’d like. Scatter over the macaroni mixture.
Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling. 15-20 minutes.
Broil the last 3 minutes, to brown the top. Let cool 5 minutes before serving.
You can use other types of shell fish instead of, or in combination with, the shrimp. Lobster, craw fish, crab, scallops. Whatever suits your fancy.
I wish you well.
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