Baked macaroni and cheese. This is such a comfort food for me and I have found it to be a comfort food for my family too. It is a quick and easy dinner dish and what could be better than warm and gooey cheese in many layers of pasta.

After running a few errands this afternoon with my family, I said to my son David that I did not know what to make for supper tonight. He said, without delay that I should make baked mac and cheese. Great I thought, a quick and easy supper.

I also knew that with working the next day I now had my lunch too. There is nothing better than day old mac and cheese heated up.

When I looked in the pantry for pasta I also saw that I had canned crab and shrimp, and it reminded me of a recipe I saw recently for baked seafood mac and cheese by The Celiac Husband. He used a roux in his, and I am not. This is just the way that I have always made baked mac and cheese, but the idea to add seafood is definitely the celiac husbands.

Recipe: Baked Macaroni and Cheese

Pkg and ½ of gluten free corn pasta (I used San Zenone penne*)
Can of crabmeat
Can of shrimp
1 ½ cup whipping cream
½ cup-1 cup milk
Approx. 3 cups of cheeses shredded (medium cheddar, Gruyere and swiss cheese)
1/4 – ½ cup Butter

Boil pasta in water. Drain and add a little butter to keep it from sticking while it cools off).
Drain cans of crabmeat and shrimp.

Grate cheeses. We like our mac and cheese very cheesy so I grated 3 cups of cheese. I also used a microplane grater, available at Williams Sonoma

In casserole dish, alternate between pasta, shredded cheeses and butter. Top with more shredded cheese and then pour whipping cream and milk over dish.

Bake in a 350 degree oven for 30-45 minutes.


**I used a very large casserole dish, so my amounts will be much greater then if you use a smaller dish. A lot of people do not like this term, but I say “wing it”, it is okay to think outside the box!

*San Zenone pasta is available at Planet Organic