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
Chef Tips:
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.