CRAB MAC N' CHEESE

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Crab Mac n' Cheese image

Serve with a tossed salad.

Provided by Mikekey * @Mikekey

Categories     Pasta

Number Of Ingredients 14

12 ounce(s) elbow macaroni, cooked according to package directions, drained
1/4 cup(s) white chedder cheese, shredded
1/4 cup(s) gruyere cheese, shredded
3/4 pound(s) fresh crabmeat (dungeness leg meat is best)
- salt, to taste
1 cup(s) heavy cream
1/2 cup(s) chevre (soft goat cheese)
1/2 cup(s) cream cheese
1/2 teaspoon(s) salt
pinch(es) white pepper
1/4 cup(s) bread crumbs
1/4 cup(s) parmesan cheese, grated
1 teaspoon(s) garlic powder
1/2 cup(s) italian parsley. chopped

Steps:

  • Preheat oven to 350F. Butter a shallow casserole dish.
  • For the cream base, in a medium saucepan over medium heat, add heavy cream, and heat.
  • Add chèvre cheese and cream cheese; mix thoroughly with a whisk. Set aside.
  • In a small bowl, mix bread crumbs, Parmesan, garlic and parsley. Set aside.
  • Return drained pasta to large soup pot. Add cream base and heat over medium heat until hot.
  • Add most of the white cheddar and Gruyère cheese. Fold in crab, and add a pinch of salt to taste.
  • Pour mixture into a shallow casserole dish. Sprinkle remaining cheese and bread crumb mixture over pasta.
  • Bake for 20 minutes, until crust is golden brown. Serve immediately.

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