Best Crab Bisque Macaroni And Cheese Recipes

EMERIL'S SEAFOOD MAC AND CHEESE

Steps:

• Preheat oven to 400 degrees. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.
• While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melted butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.
• Remove pan from heat. Fold in seafood, macaroni, and cheese; transfer to a shallow 4-quart baking dish. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning; toss, and scatter over macaroni mixture. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

CRAB MACARONI AND CHEESE

Steps:

• Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
• Cook the pasta in salted water per the package directions until al dente. Drain well and set aside.
• Pick over the crab meat removing any shells and cartilage. Set aside.
• In a medium-size heavy bottomed saucepan melt 1/2 cup butter over medium heat.
• To the melted butter add flour, 1 1/2 tsp seafood seasoning, garlic salt, ground mustard and black pepper. Mix until the flour has been absorbed by the butter stirring constantly.
• Gradually whisk in the milk. Whisk constantly to prevent clumping.
• Bring the milk to a boil then immediately lower the heat to low. Simmer for 3-5 minutes gently bubbling stirring to prevent sticking.
• Turn off the heat. Add cream cheese to the sauce. Stir until melted then add 3 cups of Borden shredded Cheddar and Monterey Jack cheese. Remove from the heat, stirring until melted.
• Add the cooked pasta and crab meat to a large mixing bowl.
• Pour the cheese sauce over and mix until fully coated and the crab meat is evenly distributed.
• Pour 1/2 into the baking dish. Top with 1 cup shredded cheese. Repeat with macaroni then top with the final 1 cup of shredded cheese.
• Topping: Melt 2 Tbsp butter in a small microwave safe bowl.. Mix with the panko bread crumbs, Parmesan cheese, and 1/4 tsp seafood seasoning. (Add more or less to your taste) Sprinkle on top.
• Place into the oven and bake for 30-40 minutes or until the top is golden and and the edges are bubbly.
• Garnish with chopped parsley just before serving.

CRAB AND CORN CHOWDA-MAC

Steps:

• Bring pasta water to boil and salt it. Cook pasta to al dente.
• While pasta cooks, heat a large, deep skillet over medium to medium-high heat. Add extra-virgin olive oil to pan with the bacon. Cook bacon 3 minutes. Add onions and celery and cook 3 minutes more. Add bell pepper and cook another minute or two. Add flour and cook 1 to 2 minutes. Whisk in stock, then milk. When milk bubbles, add crab and corn to heat through, another minute. Stir in cheese, thyme and cayenne pepper. Melt cheese into sauce. Drain pasta and toss with cheese, crab and corn sauce. Adjust seasoning. Ladle in bowls and garnish with chives.

CRAB MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• For the pasta: In a large pot, bring 4 quarts water and the salt to a rolling boil. It should taste like seawater. Stir in the macaroni and cook but leave quite firm, 6 to 8 minutes. Drain the pasta, reserving some of the cooking liquid.
• For the sauce: In a medium pot, reduce the wine over medium heat until the liquid measures about 1/2 cup, 5 to 8 minutes. Reduce the heat to medium-low and add the cream, mustard and a pinch of salt. Bring to a gentle simmer. Stir in the Swiss cheese, Cheddar, Parmesan, Worcestershire and hot sauce and warm until the cheese melts, 3 to 5 minutes.
• Add the macaroni to the cream mixture and stir gently to blend. Allow the macaroni to rest on the stove so the pasta absorbs the flavors, 5 to 10 minutes. Transfer half of the macaroni to a 9-by-13-inch oven-proof baking dish, sprinkle with half of the crab in an even layer. Gently layer on the remaining macaroni, and then another layer of crab.
• For the topping: In a medium bowl, mix the breadcrumbs, Parmesan, parsley and Swiss cheese. Top the pasta with the breadcrumbs and bake until browned and hot, 15 to 20 minutes.

CRAB MAC 'N' CHEESE BAKE

Steps:

• Heat oven to 200C/180C fan/gas 6 and grease a medium baking dish. Cook the macaroni following pack instructions.
• Meanwhile, melt the butter in a thick-bottomed pan and add the flour to make a thick paste, stirring frequently with a wooden spoon. Add the milk, little by little, to the paste, mixing until smooth. Cook over a medium heat, stirring continuously until the mixture thickens.
• Remove from the heat, add 150g cheese and whisk until smooth. Mix in the mustard, ketchup and cayenne. Drain the macaroni and return to the pan. Stir the cheese sauce into the cooked pasta, fold in the brown crabmeat and season.
• Spoon the mixture into the prepared baking dish. Sprinkle the remaining 50g cheese on top and bake in the oven for 25-30 mins until heated through. Remove from the oven and stand for 10 mins.
• Meanwhile, in a small bowl, combine all the ingredients for the crab topping with some seasoning. Serve a big spoonful on top of each portion of the bake, then scatter over the dressed rocket (see 'Goes well with'). If making ahead, cool completely and leave in the fridge overnight. The next day, cut into slabs and reheat (covered in foil) for 10 mins in the oven at 200C/180C fan/gas 6.

MAC AND CHEESE CASSEROLE WITH IMITATION CRAB

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2-quart casserole dish.
• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl.
• Add condensed soup, Cheddar cheese, imitation crab, milk, seafood seasoning, Cajun seasoning, and pepper to rotini; mix ingredients together. Transfer to the prepared casserole dish.
• Mix bread crumbs and melted butter in a small bowl until crumbs are moist; spread evenly over the casserole mixture.
• Cook in the preheated oven until bubbly and topping is golden brown, about 30 minutes.