Crab Mac n Cheese
Macaroni folded into cheesy deliciousness with succulent crab and a crisp topping makes this Crab Mac n Cheese a party on your plate.
Ingredients
- 1 pound fresh or high-quality refrigerated crab meat picked over for shells
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 1 ½ cups 2% low-fat milk
- 1 cup half and half
- 8 ounces cheddar cheese grated
- 4 ounces Fontina cheese grated
- 4 ounces Havarti cheese grated
- 2 ounces asiago cheese grated
- 2 ounces gruyere cheese grated
- 1 pound elbow macaroni
- ½ cup panko
- 1 tablespoon extra virgin olive oil
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 375º F. In a medium saucepan set over medium heat; melt the butter into the oil; add the flour and saute for a few minutes. Slowly add the milk and half and half; stirring until thickened. Slowly sprinkle in the cheeses, stir, allowing each addition to melt before adding the next one.
- Meanwhile, cook the macaroni in a large pot of boiling water; cook just slightly under the time indicated on the package (you want them to have a little bite to them as they will cook further in the sauce). Drain and keep warm.
- Lightly oil a 3-quart baking dish. When the macaroni is ready, fold it into the sauce. Add the crab and gently fold into the mixture (be gentle, you want as much of the crab to remain in large pieces). Taste and adjust seasonings with salt and pepper. Pour into prepared baking dish.
- In another small bowl, combine the panko, oil, and parsley. Mix well; sprinkle evenly over the top of the casserole. Place in the oven and bake 30 - 40 minutes, or until hot and lightly browned on top. Place under the broiler to further brown the top, if desired. Allow it to stand at least 5 minutes before serving.
Nutrition
Serving: 1gSodium: 862mgFiber: 2gCholesterol: 146mgCalories: 583kcalTrans Fat: 1gPolyunsaturated Fat: 13gSaturated Fat: 18gFat: 33gProtein: 36gCarbohydrates: 33g
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