Crab Mac N Cheese
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Crab Mac N Cheese
- dinner
- entrée
- 4 servings
- 45 minutes
Ingredients
- 2 T Butter
- 3 T flour
- 1 ¼ C Whole Milk
- 1 3/4 C White Cheddar Cheese
- 2 C Elbow Pasta
- 1 tsp salt
- fresh ground pepper
- 1 C shelled Dungeness Crab Meat
- 3 T Bread Crumbs
- 1 tsp Smoked Paprika (optional)
Directions
- Preheat oven to 375 degrees.
- Béchamel Sauce: Add butter to sauce pan over medium high heat. Once melted whisk in flour and let cook until slightly browned (1-2 mintues). Slowly whisk in milk and let thicken for 8-10 minutes over medium heat, continue to whisk to ensure it isn’t sticking to the bottom of pan. Once thickened, whisk in cheese and season with salt and pepper.
- Pasta: Bring water to a boil. Add salt then add pasta. Cook for 2-3 minutes until pasta is just tender (not completely cooked). Drain and rinse pasta. Stir in pasta to cheese sauce. Turn off heat.
- Topping: In bowl, mix crab bread crumbs and smoked paprika together. Seasonal with a pinch of salt and pepper.
- Next, add topping to casserole. Top with fresh Dungeness Crab, sprinkle bread crumbs and season with smoked paprika, salt, and pepper.
- Bake for 20 minutes.
Serves 4
Recipe by Chef Liz McCune of Eat Seattle.
