With the colder weather arriving soon, here is a great recipe to keep you cozy!
Crab Macaroni and Cheese
- Butter for the pan
- 12 ounces macaroni
- 1 ¾ cups whole milk
- 2 cups heavy cream
- 2 teaspoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup (packed) grated fontina cheese
- ¾ cup cheddar cheese
- ½ cup (packed) finely grated Parmesan cheese
- ¼ cup (packed) grated mozzarella cheese
- ¾ cup ricotta cheese
- 10 ounces Dungeness crab meat
- 4 TBSP breadcrumbs
- 2 TBSP unsalted butter, cut into 8 pieces
Preheat the oven to 450°F. Butter a 9 x 13 x 2-inch glass baking dish. Cook the noodles in a large pot of boiling salted water until tender but still firm to the bite, stirring frequently, about 5 minutes. Drain well (do not rinse).
Whisk the milk, cream, flour, salt, and pepper in a large bowl to blend. Stir in the fontina, cheddar, Parmesan, mozzarella, and ricotta cheeses. Add the macaroni and toss to coat. Fold in crab meat.
Transfer the macaroni mixture to the prepared baking dish. Sprinkle breadcrumbs and place butter pieces on top of the macaroni mixture to the prepared baking dish. Sprinkle breadcrumbs and place butter pieces on top of breadcrumbs.
Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 15 minutes. Let stand for 10 minutes. Serve warm. 6 servings
Note from Mané: I substitute whole milk with soy milk , heavy cream with soy cream, regular macaroni with whole wheat macaroni, and butter with earth balance–it is just as good and healthier! You can also use a couple of cans of crab meat or even canned tuna or salmon, instead of the real thing.