Crab Mac 'N Cheese
I adore comfort food; hearty Bœuf Bourguignon, warming sweet potato soup with buttery slices of baguette for dipping, hot apple crumble with a scoop of melting vanilla ice-cream on top, and of course, the ultimate comfort food, Macaroni & Cheese. I used to make this recipe all the time, it was Ross's favourite meal at one stage. Then one day I had a tin of crab in the cupboard so I added that in, and voilà - a sort of cheat's lobster mac and cheese was born... Pieces of sweet succulent crab mixed together with unctuous creamy cheesy sauce. It turned out to be one of those miraculous flukey wonders, so here's the recipe.
What you'll need:
- 25g butter
- 25g flour
- 500 ml milk
- 1 tbsp of tomato puree
- ½ clove of garlic
- ½ an onion, peeled
- 1 tsp Dijon mustard
- 6 oz grated cheese (Strong white cheddar, Guyere & Parmesan are a perfect combo)
- Salt & pepper
- 200g Pasta
- 200g tin of white crab meat, drained
- 1 cup of breadcrumbs
- 25g butter, melted
- ½ a cup of grated cheese
How to make it:
Pour the milk into a saucepan with the onion, garlic and seasoning. Simmer gently for 15 minutes allowing the flavours to infuse. Remove the onion and garlic with a slotted spoon.
Melt the butter in a separate saucepan. Add the flour and cook over a low heat for 5 minutes.
Slowly pour in the warmed milk into the pan with the butter and flour whisking all the time. When combined bring to the boil until thickened. Lower the heat and simmer gently for 15 minutes stirring occasionally.
Add the Dijon mustard and grated cheese (I used 3 oz cheddar, 2 oz of gruyere and and 1 oz of Parmesan) stir until melted and taste to adjust seasoning.
Cook the pasta according to packet instructions.
Mix the cooked pasta with the sauce, add the crab and gently stir to combine leaving the crab pieces whole.
Transfer to a casserole dish (individual portions or one large dish) and cover with a mix of breadcrumbs, melted butter and grated cheese.
Pop in the oven until breadcrumbs are golden and macaroni underneath is bubbling.