CRAB MAC 'N' CHEESE BAKE
A seafood twist on a family favourite that's packed with sustainable shellfish. Serve with a lemony rocket salad
Provided by Tim Bouget
Categories Dinner, Main course, Pasta, Supper
Time 55m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 623 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 1.4 milligram of sodium
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