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.

Sandy

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