Dungeness Crab Mac and Cheese
A decadent display of kid's food taken up a notch, Dungeness Crab Mac and Cheese is perfect for July and wrapping up Cancer season.
Servings: 2
Ingredients
For macaroni:
- 2 cups elbow macaroni
- Pinch salt for boiling
For cheese sauce:
- 3 Tbsp butter
- 1 Tbsp flour
- 1 cup half-and-half
- ½ cup whole milk
- 1 ½ cups mild white cheddar cheese
- ½ extra sharp cheddar cheese
- 1/8 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp fresh chopped chives
- 1 Tbsp Dijon mustard
- ¾ cup Dungeness crab meat
For topping:
- ½ cup Old Bay Seasoning Goldfish
- 2 Tbsp butter
Instructions
- Preheat oven to 350 degrees.
Boil the Macaroni:
- Fill a large saucepan with water and a pinch of salt. Heat until boiling over high heat. Add macaroni and oil until al dente (usually 8-10 minutes, but check your package for instructions). When done, strain the macaroni in a colander and allow it to drain while you make the cheese sauce.
Precook the Mac and Cheese
- In a large saucepan, melt butter over medium heat. Add flour and stir briskly to incorporate without getting any lumps or burning the flour. Once the flour has dissolved into the butter and it’s all nice and bubbly, add the half-and-half and milk and stir (or whisk) to get a smooth sauce. Remove from heat. Add in the cooked macaroni and stir until macaroni is thoroughly coated with sauce. Add in shredded cheese and stir again until well mixed. Finally, add in the salt, garlic powder, onion powder, fresh chives, dijon mustard and crab meat. Stir gently to combine.
For the topping:
- Place Goldfish crackers and cold butter in a food processor. Pulse until the crackers and butter are about the size of small peas.
Assemble & bake:
- Grease an 8 X10 pan. Add macaroni and cheese mixture. Top with crushed cracker and butter mix. Bake for 20 minutes. If the top doesn’t brown, broil for about a minute more to get a nice golden color on top.