Crab Mac & Cheese
Crab? In a One Pound Meal?
It’s a little known secret that you can now get the most amazing tinned crab in supermarkets. Make sure you get the whole chunks and not the shredded stuff, and then give it a try. Here I have used it to create a decadent twist on an already rich and luxurious mature cheddar mac & cheese.
Ingredients (1 person):
100g macaroni
½ an onion, finely diced
Clove of garlic, sliced
Pinch of dried chilli flakes
Squirt of english mustard
1 tsp butter
1 tsp plain flour
100ml milk
Handful of grated mature cheddar cheese
Tablespoon of tined crab
Olive oil
Salt & pepper
Recipe:
Pre-heat your oven to 190°C/gas 5.
Bring a pot of salted water to the boil and cook the macaroni al dente.
Meanwhile, in a saucepan, gently fry the onions over a medium heat in a splash of olive oil. After a few minutes, when they start to go translucent, add chopped garlic and continue to fry until the garlic starts to brown. Then add the dried chilli flakes and a squirt of mustard, stir and then add the butter. As soon as the butter melts, add the flour and stir until the flour has disappeared. At this point add the milk very slowly, bit by bit, while continuing to stir. Once you have a thick sauce, remove from the heat and stir the cheese into the sauce, taste and season if required.
Next, add the crab and macaroni to the sauce, stir, and transfer to an oven proof dish. Cook at 190°C/gas 5 for 30 minutes and enjoy on a cold winters day!