Everyone loves a comforting, carb filled pasta dish from time to time. My wife—a lover of tomatoes—and I often dine on divine Italian concoctions, from a simple tomato sauce, to a more sophisticated spaghetti vongole. While pasta is synonymous with Italy, for me Macaroni Cheese is more of an American classic, and there's no dish quite more comforting.
The humble Mac and Cheese can be easily enhanced with the addition of extra flavours. Some crispy bacon, some sharp accidic tomatoes, or any other combination that takes your fancy. One of our favourites though has to be crab.
While the name suggests the dish to be made with macaroni, I personally prefer to use a larger shape such as penne or rigatoni. Feel free to use whichever shape is your favourite. Using a combination of brown and white crab meat gives you a wonderful combination of both flavour and texture. You can of course use one or the other, but trust me, using both really makes this dish a winner. When in the UK, I tend to buy Seafood & Eat It Fifty Fifty Crab to make life easier. Ensure your crab meat is fresh and in date before using.
40g butter
40g all purpose flour
1 tsp dijon mustard
300ml milk
100g grated mature cheddar
1 small clove of garlic
50g brown crab meat
50g white crab meat
170g pasta
salt
pepper
40g butter
40g all purpose flour
1 tsp dijon mustard
300ml milk
100g grated mature cheddar
1 small clove of garlic
50g brown crab meat
50g white crab meat
170g pasta
salt
pepper