Crab mac and cheese
An American classic with crab. A simple, good dinner.
Ingredients
- crab shells filled with meat (about 400-500g, a mix of white and brown)
- g Macaroni (good quality, not quick-cook)
- g Butter
- Onion
- tsp Smoked paprika (or use ordinary paprika)
- tsp Tomato purée
- g Plain flour
- ml Whole milk
- g Cheddar (or another well-flavoured cheese such as Gruyère)
- tsp Cayenne pepper
- Salt
- Pepper
For the topping
- g Breadcrumbs
- g Cheddar, grated
- tbsp Olive oil
- Garlic cloves, finely grated
- Lemon, zest finely grated
Instructions
Cook the macaroni according to the pack instructions. Drain and set aside.
Melt the butter over a medium-low heat in a pan. Once the butter has melted, add the onion, tomato purée, paprika and flour and stir together.
Add the milk a little at a time, stirring, until you have a smooth sauce. Turn the heat down and leave it to simmer gently for a couple of minutes.
Then add the cheese a little at a time, stirring hard. Stir in the crabmeat and season to taste with salt, pepper and cayenne.
Mix the sauce with the cooked macaroni and put the mixture into an ovenproof dish.
Scatter over the topping and bake at 180°C/160°C fan/gas 4 for about 20 minutes, or until the bake is golden.
For the topping
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