Mardi Gras is just around the corner. Though we couldn’t get Drew to part with a Cajun recipe, he did treat us to Crab Mac & Cheese. Well, crabs are close enough to crawdads for the purposes of this month’s Drew’s Kitchen…
Ingredients:
- 1 lb elbow pasta
- ¼ cup butter
- 1 shallot, finely diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups milk
- Kosher salt
- Freshly ground black pepper
- 1 cup shredded white Cheddar
- 1 cu shredded mozzarella
- 1 lb. lump crab meat
- Chopped fresh parsley, for garnish
Preparation:
- Preheat oven to 375°. In a large pot of boiling water, cook elbows according to package directions until al dente. Drain and return to pot.
- Meanwhile, in a large skillet over medium heat, melt butter. Add shallot and garlic and cook until fragrant and softened, 3 minutes. Add flour and whisk until combined and golden, 1 minute. Add milk and season with salt and pepper. Simmer 2 minutes, until sauce is thickened and smooth.
- Stir in ½ white cheddar and mozzarella until melty, then remove from heat.
- Add sauce and crab meat to pot with cooked elbows and stir until completely combined.
- Sprinkle with remaining ½ cup cheddar and parsley and bake until bubbly, 20 minutes.
Serves 6
Original recipe from Delish
