Crab Mac and Cheese

Crab Mac and Cheese

The crab cake mac and cheese came together easily and it exceeded even my wildest expectations! It was nice and creamy and cheesy and just packed with flavour. The gooey melted cheese was amazing and the flavour of the crab came through well. This mac and cheese may be a bit decadent but it is so worth it! I particularly liked the way that the grainy mustard worked in it adding a bit of crunchiness. My aversion to mac and cheese is officially cured and I already have a few more ideas for some different recipes. 

Ingredients

  • 1 pound pasta (gluten free for gluten free)
  • 2 tablspoons butter
  • 2 cloves garlic
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons flour
  • 2 cups milk
  • 1/2 cup cream
  • 1/2 teaspoon old bay seasoning
  • 2 tablespoons mayonnaise
  • 1 tablespoon grainy mustard
  • salt and pepper to taste
  • 8 ounces gruyere (grated)
  • 4 ounces fontina (diced)
  • 1/2 pound crab meat (cooked)
  • 4 green onions (sliced)
  • 3 tablespoons butter
  • 3/4 cup panko bread crumbs (gluten free for gluten free)
  • 1/4 cup parmigiano reggiano (grated)

Directions

  1. Start cooking the pasta as directed on the package. (When it is done, drain it and set it aside.)
  2. Melt the butter in a pan.
  3. Add the garlic and red pepper flakes and saute until fragrant, about a minute.
  4. Mix in the flour and cook until it turns a light golden brown in colour.
  5. Add the milk and cream and cook until it thickens, about 3-5 minutes.
  6. Add the old bay seasoning, mayonnaise, mustard and season with salt and pepper.
  7. Mix in the gruyere and fontina and cook until it melts.
  8. Mix in the pasta, crab and green onions and remove from heat.
  9. Melt the butter in a pan.
  10. Add the breadcrumbs and toss to coat, remove from heat and mix in the parmigiano reggiano.
  11. Pour the mac and cheese into a baking dish and top with the breadcrumbs.
  12. Bake in a preheated 350F/180C oven until golden brown on top and bubbling on the sides, about 20-30 minutes.


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