MACARONI****Dungeness Crab Mac and Cheese

By Unblond1

05/09/15 - VVG for both - as a treat, of course

Ingredients

• Kosher salt
• 5 ounces Catelli Smart Fusilli, Penne or Macaroni
• 1 cup milk
• 1 1/2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup (4 ounces) Gruyere cheese, grated
• 1/2 cup (2 ounces) extra-sharp Cheddar, grated
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• pinch of ground nutmeg
• 227 grams cooked crab (I used one plastic tub of crabmeat from the deli and 1/2 of a lobster tail that I had leftover from a restaurant. I might like the lobster better - maybe try it that way next time)
• TOPPING: for each batch
• 1/4 cup panko
• 1 tablespoon grated parmigiano reggiano
• 1 teaspoon fresh thyme, chopped

Details

Servings 4

Preparation

Step 1

Preheat the oven to 375 degrees F.

Add pasta to a large pot of salted boiling water and cook according to the directions on the package. Drain well.

In a large pot over medium low heat, melt butter. Once butter has melted add the flour. Cook for 2 minutes, stirring with a whisk. Add the milk and cook for a minute or two more, whisking continuously until the sauce has thickened and is smooth. Remove from heat and add the Gruyere, Cheddar, salt, pepper, and nutmeg.

Add the cooked pasta and crab and stir well. Divide the mixture in half, freezing two servings. Place the remaining mixture in 2 gratin dishes.

Sprinkle evenly with breadcrumbs and thyme and bake for 30 to 35 minutes, or until the sauce is bubbly and the mac n cheese is browned on the top.

Nutrition Facts

4 Servings

Amount Per Serving
Calories 460.8
Total Fat 21.6 g
Saturated Fat 12.2 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 5.3 g
Cholesterol 107.0 mg
Sodium 518.8 mg
Potassium 123.5 mg
Total Carbohydrate 34.9 g
Dietary Fiber 3.6 g
Sugars 3.9 g
Protein 31.6 g