This is probably the best mac n cheese I have made. Aside from the crab addition. The mac n cheese was out of this world. I adapted this recipe from Ina Garten who makes it with lobster. I live in Vegas, so good lobster is hard to come by on any average day, let alone crab, hence the can of crab meat I used for this. It was still fresh crab, well as fresh as a can of crab can be I guess. I will totally make this again though!
You will need:
Kosher salt
Vegetable oil
1 pd elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked crab meat
1 1/2 cup crushed saltine crackers
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour.
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| Toots loves making mac n cheese, its her favorite! |
Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg.
Add the crab and cooked macaroni and stir well.
Place the mixture into a 13x9 casserole dish.
Melt the remaining 2 tablespoons of butter, combine them with the crushed crackers, and sprinkle on the top.
Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. Enjoy!
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