CRAB MAC AND CHEESE

CRAB MAC AND CHEESE image

Categories Pasta

Number Of Ingredients 10

8 ounces, elbow macaroni
2 ½ Tbsp. Butter
3 Tbsp. AP Flour
1 tsp. Powdered Mustard
2 ½ c. Milk
4 ounces, Shredded Medium Cheddar
4 ounces, Shredded White Cheddar
2 ounces, Shredded Smoked Cheddar
2 slices, Bacon, cooked and chopped
5-6 ounces, lump crab meat

Steps:

In dutch oven or non-stick stock pot being 6 cups of water to a boil. Cook pasta according to package directions, until al dente - about 7 minutes. Drain, set aside covered with aluminum foil to retain heat. Chop two slices of cooked bacon, into fine pieces. Set aside. In the same stockpot the noodles were cooked in over medium heat, melt butter and whisk. It will begin to foam. One it just barely begins to turn golden brown, whisk in flour and mustard powder. When this rue begins to form and turn golden, pour in ½ cup of milk at a time, whisking constantly. Once completely whisked together, turn up the heat and allow the milk to come to a boil. Make sure it actually boils or else it will not properly thicken. One it boils, turn down to medium heat and continute to whisk until the milk/rue begins to thicken to a heavy cream like consistency. Whisk in shredded cheeses, stirring until melted and totally combined. Allow to thicken a little more, about 3 minutes. Pour in noodles that had been left to drain. Fold in and let thicken for 4 mintues. Fold in chopped bacon, and finally lumped crab meat. Once it has been evenly folded in, serve immediately, or if you would like - place into a casserole dish, cover with breadcrumbs and broil for 3-5 minutes or until golden brown.