Crab Macaroni Cheese Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6 and grease a medium baking dish. Cook the macaroni following pack instructions.
• Meanwhile, melt the butter in a thick-bottomed pan and add the flour to make a thick paste, stirring frequently with a wooden spoon. Add the milk, little by little, to the paste, mixing until smooth. Cook over a medium heat, stirring continuously until the mixture thickens.
• Remove from the heat, add 150g cheese and whisk until smooth. Mix in the mustard, ketchup and cayenne. Drain the macaroni and return to the pan. Stir the cheese sauce into the cooked pasta, fold in the brown crabmeat and season.
• Spoon the mixture into the prepared baking dish. Sprinkle the remaining 50g cheese on top and bake in the oven for 25-30 mins until heated through. Remove from the oven and stand for 10 mins.
• Meanwhile, in a small bowl, combine all the ingredients for the crab topping with some seasoning. Serve a big spoonful on top of each portion of the bake, then scatter over the dressed rocket (see 'Goes well with'). If making ahead, cool completely and leave in the fridge overnight. The next day, cut into slabs and reheat (covered in foil) for 10 mins in the oven at 200C/180C fan/gas 6.

Steps:

• Cook macaroni according to package directions. Drain pasta and rinse in cold water., Meanwhile, in a large skillet, saute mushrooms and onions in 1 tablespoon butter until tender; set aside., In a large saucepan, melt remaining butter. Stir in flour, mustard, pepper, salt and paprika until smooth; gradually add cream. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 3/4 cup each mozzarella and cheddar cheeses until blended. Remove from heat; fold in macaroni., Preheat oven to 350°. In a small bowl, combine bread crumbs, butter and basil. Transfer half the macaroni mixture to a greased 13x9-in. baking dish. Layer with reserved mushroom mixture, remaining macaroni mixture, mozzarella and cheddar cheeses. Top with crab and Swiss cheese. Sprinkle with crumb mixture and Parmesan cheese., Bake 15-20 minutes or until golden brown. Let stand 5 minutes before serving.

Steps:

• Preheat oven to 350 degrees.
• Prepare pasta, set aside.
• In skillet, melt butter over medium heat.
• Add onions and saute.
• Whisk in flour (will get thick).
• Start whisking in milk in small amounts until the sauce has a gravy-like consistency.
• Stir in cheese (I used a three-cheese blend) until melted.
• Add salt and pepper, to taste.
• Add the tomatoes and crab meat.
• Add (cooked) pasta to sauce and transfer to a 13 x 9 baking dish.
• Bake for 30 minutes.

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of salted water to a boil add 1 tablespoon olive oil.
• Heat the remaining tablespoon olive oil in a large skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the crab and cook, stirring occasionally, until the crab starts to brown, 3 to 5 minutes. Scoop the contents of the skillet into a bowl and set aside.
• Deglaze the skillet with the sherry and reduce for about 5 minutes. Add the butter to melt, then add the flour and cook, stirring, until there are no remaining clumps. Whisk in the heavy cream, milk, parsley, tarragon, thyme, mustard and paprika, followed by the Gruyere, Parmesan and 8 ounces of the Cheddar. Bring to a simmer, then lower the heat and simmer on low for 10 minutes. Season with salt and pepper.
• Meanwhile, add the noodles to the boiling water and cook according to the package instructions. Reserve 1 cup pasta water, then drain the noodles and return them to the pot (I like to just leave a little pasta water in the pot when I drain it). Add the cheese sauce, cream cheese and crab and mix well. (If the mixture is too stiff, add some pasta water 1/4 cup at a time.) Season with more salt and pepper, if needed.
• Pour the mixture into a 9-by-13-inch baking dish. Layer the remaining 4 ounces Cheddar evenly over the top. Bake until the cheese is nice and brown, 10 to 15 minutes. (Be careful, the cheese may bubble over in the oven.) Let rest for 15 to 20 minutes before serving. Sprinkle with parsley.

Steps:

• Preheat the oven to 350 degrees F.
• For the pasta: In a large pot, bring 4 quarts water and the salt to a rolling boil. It should taste like seawater. Stir in the macaroni and cook but leave quite firm, 6 to 8 minutes. Drain the pasta, reserving some of the cooking liquid.
• For the sauce: In a medium pot, reduce the wine over medium heat until the liquid measures about 1/2 cup, 5 to 8 minutes. Reduce the heat to medium-low and add the cream, mustard and a pinch of salt. Bring to a gentle simmer. Stir in the Swiss cheese, Cheddar, Parmesan, Worcestershire and hot sauce and warm until the cheese melts, 3 to 5 minutes.
• Add the macaroni to the cream mixture and stir gently to blend. Allow the macaroni to rest on the stove so the pasta absorbs the flavors, 5 to 10 minutes. Transfer half of the macaroni to a 9-by-13-inch oven-proof baking dish, sprinkle with half of the crab in an even layer. Gently layer on the remaining macaroni, and then another layer of crab.
• For the topping: In a medium bowl, mix the breadcrumbs, Parmesan, parsley and Swiss cheese. Top the pasta with the breadcrumbs and bake until browned and hot, 15 to 20 minutes.

Steps:

• Preheat broiler.
• In a large saucepan, melt 1 tablespoon of the butter, until sizzling.
• Add onion, saute over medium heat 3 minutes or until tender.
• Add remaining 3 tablespoons butter.
• When butter is sizzling, whisk in flour.
• Cook, stirring occasionally, 12 minutes or until mixture is golden brown.
• Over medium heat, gradually whisk milk and chicken broth into flour-butter mixture, cook, stirring occasionally for 8-10 minutes or until mixture is thick and smooth.
• Stir in tomatoes, rosemary, salt and pepper.
• Reduce heat and add 1 cup each of the Monterey jack and cheddar cheese.
• Cook, stirring occasionally for 3 minutes or until cheese is melted.
• Stir in crabmeat and sherry.
• Remove from heat.
• Place drained, cooked pasta in a 3-quart baking dish; pour cheese mixture over pasta and mix well.
• Sprinkle with mixture of remaining Cheddar and Monterey Jack cheese.
• Broil about 5 inches from heat for 5-8 minutes or until cheese is bubbling.
• Cool slightly before serving.

Steps:

• Prepare Macaroni and Cheese in large saucepan as directed on package.
• Meanwhile, melt butter in small skillet on medium heat. Add bread crumbs; cook 3 to 5 min. or until golden brown, stirring frequently. Remove from heat.
• Add crabmeat and onions to Macaroni and Cheese; mix well. Cook on low heat 3 to 5 min. or until heated through, stirring frequently. Sprinkle with bread crumbs.

Steps:

• Preheat oven to 400 degrees. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.
• While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melted butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.
• Remove pan from heat. Fold in seafood, macaroni, and cheese; transfer to a shallow 4-quart baking dish. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning; toss, and scatter over macaroni mixture. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Steps:

• Melt the butter in a large pan over a low heat and sizzle the whites of the spring onions, the Old Bay seasoning and the paprika until the butter is foamy and aromatic. Stir in the tomato purée and flour until the ingredients form a paste. Cook for another minute or two to toast the flour a little, then turn the heat up to low-medium and add the milk, a little at a time, whisking well until you have a smooth, thick sauce (you may not need all the milk).
• Meanwhile, bring a large pan of salted water to the boil and cook the pasta following pack instructions, then drain and set aside.
• Stir the cheddar, half of the parmesan, the mustard and crabmeat into the sauce. Check the seasoning - the Old Bay spice mix is salty and spicy, so you may not need to add much salt or pepper. Tip in the cooked pasta and mix well. Pour into a baking dish (ours was 25 x 30cm and 7cm deep). Combine the breadcrumbs, remaining parmesan, the green parts of the spring onions and a pinch of paprika in a bowl, then scatter over the dish. At this stage, the mac 'n' cheese can be cooled completely and chilled overnight, or frozen, well covered, for two months. Defrost in the fridge overnight before baking.
• To cook, heat the oven to 200C/ 180C fan/gas 6. Bake the mac 'n' cheese for 25 mins (add another 10 mins if cooking from chilled) until the topping is golden and crunchy and the sauce is bubbling at the edges.