crab mac n' cheese
Serve with a tossed salad.
prep time
20 Min
cook time
20 Min
method
Bake
yield
4 serving(s)
Ingredients
- 12 ounces elbow macaroni, cooked according to package directions, drained
- 1/4 cup white chedder cheese, shredded
- 1/4 cup gruyere cheese, shredded
- 3/4 pound fresh crabmeat (dungeness leg meat is best)
- - salt, to taste
- 1 cup heavy cream
- 1/2 cup chevre (soft goat cheese)
- 1/2 cup cream cheese
- 1/2 teaspoon salt
- pinch white pepper
- 1/4 cup bread crumbs
- 1/4 cup parmesan cheese, grated
- 1 teaspoon garlic powder
- 1/2 cup italian parsley. chopped
How To Make crab mac n' cheese
-
Step 1Preheat oven to 350F. Butter a shallow casserole dish.
-
Step 2For the cream base, in a medium saucepan over medium heat, add heavy cream, and heat.
-
Step 3Add chèvre cheese and cream cheese; mix thoroughly with a whisk. Set aside.
-
Step 4In a small bowl, mix bread crumbs, Parmesan, garlic and parsley. Set aside.
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Step 5Return drained pasta to large soup pot. Add cream base and heat over medium heat until hot.
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Step 6Add most of the white cheddar and Gruyère cheese. Fold in crab, and add a pinch of salt to taste.
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Step 7Pour mixture into a shallow casserole dish. Sprinkle remaining cheese and bread crumb mixture over pasta.
-
Step 8Bake for 20 minutes, until crust is golden brown. Serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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