This recipe is from Rachel Ray’s new Cooking Show entitled “Week in a Day”.
She calls it Crab Cake Mac N Cheese and it’s soooo good that I had to share the recipe with you here. Here is the recipe online 🙂
I really didn’t plan to share it, so I didn’t take pictures of the process of cooking, just of the end result….but the directions aren’t hard and it will be well worth your time :). I made just a few adjustments, simply because I couldn’t find a couple of ingredients that Rachel listed, but the changes were still wonderful :).
- 1 lb. elbow pasta with lines (I couldn’t find, so used Shell pasta with lines)
- 2 TBLS extra-virgin olive oil (I used Virgin Olive oil)
- 2 TBLS butter
- 3 stalks celery with leafy tops, finely chopped
- 1 medium onion, finely chopped
- 1/2 small red bell pepper, seeded and finely chopped
- 3 to 4 cloves garlic, finely chopped
- 1 bay leaf
- About 2 TBLS freshly chopped thyme leaves, several sprigs (use fresh if you can get it – wow, it’s worth it!)
- About 1 TBLS grated lemon zest
- Freshly ground black pepper
- 3/4 lb. fresh lump crabmeat, flaked
- 1 TBLS seafood seasoning (recommended: Old Bay)
Bring a large pot of water to a boil over medium heat, then salt the water. Add the pasta and cook for 3 to 4 minutes (it will be undercooked). Cool, drain well and add to a large bowl.
Meanwhile, in a medium saucepan, heat 2 TBLS. extra virgin olive oil, and 2 TBLS of the butter over medium to medium-high heat. Add the celery, onion, red bell pepper, garlic, bay leaf, thyme, lemon zest, salt and pepper, to taste. Cook to tender, 6 – 8 minutes. Add the crabmeat to the vegetables (flaking it as you add it) and sprinkle liberally with seafood seasoning. Stir to combine, then remove from heat.
- 3 TBLS all-purpose flour
- 3 TBLS butter
- 2 1/2 cups milk (I used Skim Nonfat milk)
- Freshly grated nutmeg, to taste (I used powdered nutmeg ~ 1/4 – 1/2 tsp)
- 1 TBLS Dijon mustard
- 1/3 lb, about 1 rounded cup grated sharp white cheddar
- 1/3 lb. about 1 rounded cup shredded Gruyere or Swiss cheese (I used Asiago cheese because I couldn’t find Gruyere.)
In a medium sauce pan, over low heat, melt 3 TBLS butter and whisk in the flour. Cook for 1 minute, then whisk in the milk and bring to a bubble. Season the sauce with salt, pepper and nutmeg, to taste, and cook for a few minutes, until the mixture coats the back of a spoon. Add the mustard and the cheeses and stir. Add the vegetables/crab mixture and the sauce to the bowl with the pasta. Stir all ingredients and transfer to a casserole dish (9×13).
- 3 TBLS hot sauce (I used 1 tsp because not everyone in my house loves it that hot – but you can always add your own later :))
- 1 cup panko bread crumbs (make sure you use Panko!!)
- A generous handful of flat-leaf parsley, finely chopped
- 1/2 cup grated Parmigiano-Reggiano Cheese (I used grated Parmesan here)
- 3 TBLS butter
preheat oven to 375 degrees F.
Melt a 2 – 3 TBLS butter in a small skillet, over low heat and add 3 TBLS (or adjusted to your taste) hot sauce. Warm through, then add the panko crumbs and toss to evenly coat the crumbs in sauce mixture. Cool the crumbs, then toss in the parsley and 1/2 cup grated Parmigiano-Reggiano cheese. Top the mac n cheese with the spicy crumb mixture. Put the casserole on a baking sheet to catch any drips. Bake until brown and heated through, about 10 minutes.
Yum….complement with a salad or some fruit and Enjoy!
This Dish is seriously yummy … ya gotta try it! What a flavor combination … Lecker!!