Crab Mac 'n' Cheese

Everyone loves a comfoting, carb filled pasta dish from time to time. My wife, a lover of tomatoes, and I often dine on divine Italian concoctions from a simple tomato sauce to a more sophisticated spaghetti vongole. While pasta is synonimous with Italy, for me Macaroni Cheese is more of an American classic, and there's no dish quite more comforting.

The humble Mac and Cheese can be easily enchanced with the addition of extra flavours. Some crispy bacon, some sharp accidic tomatoes, or any other combination that takes your fancy. One of our favourites though has to be crab. 

While the name suggests the dish to be made with macaroni, I personally prefer to use a larger shape such as penne or rigatoni. Feel free to use whichever shape is your favourite. 

Prep

Cook

Ready In

20m

Category: Main
Cuisine Type American

Ingredients

For 2 Person(s)

Crab Mac and Cheese

40 grams butter
40 grams all purpose flour
1 teaspoon dijon mustard
300 ml milk
100 grams grated mature cheddar
1 small clove garlic
50 grams brown crab meat
50 grams white crab meat
170 grams pasta
salt
pepper

Crab Mac 'n' Cheese Directions

  1. Fill a saucepan with water and bring to the boil. Once boiling, cook the pasta according to the instructions on the packet.
  2. In another saucepan, melt the butter over a medium heat. Once melted, stir in the flour to make a roux.
  3. Slowly stir the milk into the roux bit by bit. Take your time with this as you do not want to make the sauce lumpy if you can. Don't worry if the sauce looks thin as it will thicken as the flour cooks.
  4. Once all the milk is added, use a garlic press (or finely chop the garlic) and add it to the sauce along with the cheese and the mustard. At this point taste the sauce and season with salt and pepper to your liking. 
  5. Once your pasta is cooked and drained, combine it with the sauce and add the crab. Heat for a minute or two and warmed through before serving.

Recipe notes

Using a combination of brown and white crab meat gives you a wonderful combination of both flavour and texture. You can of course use one or the other, but trust me, using both really makes this dish a winner. When in the UK, I tend to buy Seafood & Eat It Fifty Fifty Crab to make life easier.

Ensure your crab meat is fresh and in date before using.

Nutrition facts

Per Serving

Kcal: 811 kcal
Kjoule: 3393 Kjoule
Fibers (g): 0.9g
Sodium (mg): 828mg
Carbs: 72.4g
Sugar (g): 7.1g
Fat: 40.6g
Saturated fat (g): 23.9g
Cholesterol: 207mg
Proteins: 38.7g

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