I spent the day being an adult … not that I’m not all the time, but the not fun part of being an adult. Car repairs. I’m fairly certain the most stoic of grown ups has shed a tear or two over just the right unexpected car dilemma. And, once you’ve paid and gotten back on the road … I think you’re entitled to a little self-indulgence. What on earth could be better a fit splurge than crab and mac & cheese? Nothing. That’s what.
This ain’t your Momma’s mac + cheese … it’s got a few twists (literally).
What you’ll need:
- 16 oz. Cavatappi pasta, cooked al dente & drained
- 2 cups of shredded gruyere cheese
- 1 handful chopped Italian parsley
- 1 cup of panko
- 16 oz. lump crab meat
- 1 stick of butter
- 3 tbps flour
- 3 shallots minced
- zest & juice of 1 lemon
- 2 cups heavy cream
- 3 cups fontina shredded
- healthy dash of your favorite hot sauce (I used Frank’s here)
- 1 tbsp of quality dijon mustard
- 1 tbsp quality of olive oil
- salt & pepper
- a smidge of nutmeg
- truffle oil drizzle (optional)
What you’ll do:
- Sautee shallots in 1 tbsp of the olive oil until fragrant & tender
- Combine crab meat, hot sauce, dijon, lemon zest, lemon juice and shallots. (Careful not to over mix – you want lump crab meat not shreds). Set aside.
- Combine shredded gruyere, panko, parsley, and the remainder of your olive oil. Set aside.
- Melt butter and whisk in flour over medium heat. Add heavy cream and fontina. Continue to whisk so nothing sticks! Throw in your smidge of fresh ground nutmeg.
- Combine your cooked pasta with the crab mixture in a casserole dish.
- Pour your sauce over the crab mixture.
- Next top with the panko mixture.
- Bake at 350 for about 20 minutes or until the topping is golden brown & bubbling on the sides.
- Let stand for 10 minutes before digging in. Top with a drizzle of truffle oil.