Macaroni and Cheese with Crab

Mains | Cooking for One or Two, Holiday, Kid Friendly |

SERVES 6 as main, 8 to 10 as side dish - START TO FINISH: 15 minutes prep, 30 minutes baking, 10 minutes cooling time.
Recipe Scoop Macaroni and Cheese with Crab

Cooking Notes

* Fresh is best, but pasteurized canned crab is also a good choice. An equal amount of chicken can also be used.

Macaroni and Cheese with Crab

8 ounces elbow macaroni
1 teaspoon salt
2 tablespoons, plus 1 teaspoon all purpose flour
1 tablespoon Dijon Mustard
½ teaspoon ground black pepper
2/3 cup sour cream
2 large eggs
1 can (12 ounces) evaporated milk (not sweetened condensed!)
8 ounces sliced Extra Sharp New York Cheddar (about 10 slices)
8 to 10 ounces shredded steamed crab meat *

1. Preheat oven to 350 degrees. Meanwhile, cook the macaroni according to package directions. Drain well.
2. In large bowl, combine salt, flour, mustard, pepper, sour cream, eggs and milk. Whisk very well until eggs are beaten and no lumps of flour appear. Set aside.
3. Spray a 9”x 13” casserole with nonstick cooking oil spray. When macaroni is cooked and drained, spread half on bottom of casserole. Layer half the cheese on top of the macaroni. Layer half the crab over the cheese. Top with remaining macaroni and crab. Cube the remaining cheese slices and sprinkle over the top of the crab.
4. Whisk again and pour the egg mixture evenly over the entire casserole. Bake in the center of the oven until the edges are set and center is still slightly “jiggly,” about 30 minutes. Top with be golden. Remove from oven and rest 5 to 10 minutes before serving.

Macaroni and Cheese with Crab

Approximate Values Per Serving as a side dish (10) : 299 calories , 15g fat (8g saturated), 95mg cholesterol, 18g protein, 24g carbohydrates, 0g dietary fiber, 541mg sodium

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