Bechamel macaroni and cheese crab
All images are copyrighted to their respective owners. © Copyright 2005-2022 Lifestyle Direct, Inc. In fact, many award-winning recipes use other shapes.
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WHEN YOU THINK “MAC & CHEESE,” THINK BEYOND ELBOW MACARONI.
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Chop, shred and measure all ingredients so they are ready to mix.
#Bechamel macaroni and cheese crab plus#
1 pound cooked king crab (5 large legs)Ĩ tablespoons butter (1 stick) plus extra to grease baking dish.
#Bechamel macaroni and cheese crab mac#
To serve, scoop onto individual plates or into bowls.Product Reviews / Main Nibbles / Cheese Gourmet Macaroni And Cheese Recipes Recipe III: King Crab Mac & Cheese CasseroleĬameron Griffiths was the 2007 San Francisco Area Regional Winner of the Tillamook Macaroni & Cheese Recipe Contest with this sumptuous recipe: king crab mac & cheese in a Mornay sauce (adding cheese to a Béchamel, a classic white sauce, creates a Mornay, or cheese sauce). Dot the top with 1 to 2 tablespoons butter.īake until the pasta is heated through and the topping is crisp and deep golden brown, 30 to 40 minutes. Sprinkle with the remaining Parmesan cheese, then the breadcrumbs. Sprinkle the mozzarella evenly over the top of the macaroni mixture. Position a rack in the center of the oven and preheat to 400 degrees F. Add the cheese sauce and stir well to combine, adding some reserved cooking liquid by tablespoonfuls if needed to coat the pasta well. Rinse the macaroni under cold running water to stop the cooking, and drain again.īutter a 10- to 12-cup baking dish. Drain the pasta, reserving 1/2 cup of the cooking water. Adjust seasonings to taste, adding more nutmeg if you like.Ĭook the macaroni in a large pot of boiling salted water until al dente, tender but still slightly chewy. Simmer over low heat, whisking often, until the sauce is thick enough to coat a spoon, 15 to 20 minutes. Briskly whisk the egg yolks into the pan. Season with salt, pepper, and 1/4 teaspoon nutmeg.
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Whisking continuously, gradually pour the hot milk into the roux. Cook, whisking constantly for 1 to 2 minutes, without browning. When it bubbles, gradually sprinkle and whisk in the flour to form a smooth paste. In a heavy large saucepan over high heat, melt 6 tablespoons of the butter.