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.
|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|
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.
|Saturated fat (g):||23.9g|