Crab Mac and Cheese

By dawnu1

Ingredients

• 8 oz whole wheat fusilli (or any short cut pasta that you like), cooked to al dente
• 4 tbsp butter, divided
• 2 tbsp flour
• 2 cups milk (I used 1%)
• 1/2 tsp dry mustard
• 1 cup each shredded Swiss, cheddar and monterey jack cheeses
• 8 oz lump crab meat
• 2 large roma tomatoes, seeded and chopped
• 1 cup panko bread crumbs
• 1 clove garlic, grated or finely minced
• 2 tbsp parsley
• salt and pepper
• optional, truffle oil for drizzling

Details

Servings 1
Adapted from lisasdinnertimedish.com

Preparation

Step 1

Preheat oven to 350 degrees.

Prepare breadcrumb topping.  Melt 2 tbsp butter.  In a small bowl, combine breadcrumbs with parsley, garlic and melted butter, making sure that the breadcrumbs are well coated with the butter.

In a large pot, melt 2 tbsp butter over medium heat.  Sprinkle flour over melted butter and whisk in.  Cook for a couple of minutes to get rid of the raw flour taste.  Gradually whisk in milk, whisking constantly.   Whisk in dry mustard, salt and pepper.  Bring to a bubble and cook until thickened, while continuing to stir.

Remove white sauce from heat and stir cheese in, one handful at a time.

Stir in crab.  Then stir in cooked pasta.

Spoon mixture into a 2 quart baking dish.  Sprinkle with breadcrumb topping.

Bake in preheated oven for 30 minutes, until topping is golden brown.