Cajun-Crab Mac & Cheese
Prep: 10 minutes
Cook/Broil: 15 minutes • Serves: 10
1 package (16 ounces) Food Club Elbow Macaroni
3 cups Fresh Harvest Whole Milk
3 tablespoons Cajun seasoning
2 teaspoons dry mustard
3/4teaspoon Food Club Iodized Salt
1/2teaspoon Food Club Black Pepper
3 tablespoons Food Club Sweet Cream Unsalted Butter
3 tablespoons Food Club All-Purpose Flour
3 cups Food Club Sharp Cheddar Cheese
1 cup coarsely chopped drained roasted red peppers
1 cup refrigerated lump or canned crabmeat, drained and picked through (8 ounces)
1/2cup panko breadcrumbs
1/2cup grated Food Club Parmesan Cheese
1.Spray 13 x 9-inch baking dish with cooking spray. Prepare macaroni as label directs; drain, return to saucepot and cover.
2.In large bowl, whisk milk, seasoning, mustard, salt and black pepper.
3.In large saucepot, melt butter over medium heat; add flour and cook 2 minutes, whisking constantly. Add milk mixture; heat to a boil over medium-high heat, whisking constantly until smooth and thickened. Gradually add Cheddar cheese, stirring until smooth and creamy; remove from heat. Fold in red peppers, crabmeat and macaroni; transfer to prepared dish. Makes about 10 cups.
4.Place oven rack 8 inches from source of heat; preheat broiler to high. In small bowl, stir breadcrumbs and Parmesan cheese; sprinkle over macaroni mixture and broil 2 minutes or until golden brown.
Approximate nutritional values per serving (1 cup):
455 Calories, 16g Fat (4g Saturated), 66mg Cholesterol,
880mg Sodium, 44g Carbohydrates, 2g Fiber, 23g Protein
You can substitute poached shrimp or shredded rotisserie chicken for the crabmeat.
Recipe can be prepared through step 3, covered and refrigerated up to 1 day in advance; bake at 375° for 20 minutes or until heated through, then proceed with step 4.