Crab Mac & Cheese
- 454 grams Fusilli Pasta
- 454 grams Crabmeat
- 225 grams Breadcrumbs
- 225 grams Romano Cheese, shaved
- For the cheese sauce:
- 25 grams unsalted butter
- 355 ml of chicken stock
- 225 grams flour
- 475 ml of double cream
- 113 grams Sharp Cheddar Cheese, grated
- 340 grams Gruyere Cheese, grated
- 1 tbsp granulated garlic
- Pinch of salt
Preheat oven to 200°C.
Melt butter in a saucepan over low heat. Once butter is melted, add grated cheese a little bit at a time, gently whisking until all cheese is melted.
Slowly add flour until a thick roux is developed.
Slowly whisk in chicken stock and heavy cream. Bring sauce to a simmer, whisking continuously to ensure the sauce doesn't burn or separate.
Add granulated garlic and season to taste with salt.
Remove sauce from heat and set aside.
Cook pasta according to directions on the package. Once pasta is strained, place into a 13 x 9 baking dish.
Mix the lump crab meat with the pasta, and add the desired amount of cheese sauce.
Mix together OLD BAY® Seasoning, breadcrumbs and Romano cheese. Generously cover macaroni with OLD BAY® Seasoning .
Place in oven uncovered and remove once the top becomes golden brown.