Crab mac 'n' cheese bake

Crab mac 'n' cheese bake

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(1 ratings)

Prep: 15 mins Cook: 40 mins

More effort

Serves 6 - 8

A seafood twist on a family favourite that's packed with sustainable shellfish. Serve with a lemony rocket salad

Nutrition and extra info

Nutrition: per serving (8)

  • kcal623
  • fat29g
  • saturates17g
  • carbs61g
  • sugars8g
  • fibre3g
  • protein28g
  • salt1.4g
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Ingredients

  • 100g butter, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 500g macaroni
  • 100g flour
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1l milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 200g mature cheddar, grated
  • 1 tbsp Dijon mustard
  • 1 tbsp tomato ketchup
  • 1 tsp cayenne pepper or Tabasco sauce
  • 150g fresh, brown crabmeat

For the crab topping

  • 150g white crabmeat
  • 100g crème fraîche
  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • ½ small pack dill, finely chopped

Method

  1. Heat oven to 200C/180C fan/gas 6 and grease a medium baking dish. Cook the macaroni following pack instructions.

  2. Meanwhile, melt the butter in a thick-bottomed pan and add the flour to make a thick paste, stirring frequently with a wooden spoon. Add the milk, little by little, to the paste, mixing until smooth. Cook over a medium heat, stirring continuously until the mixture thickens.

  3. Remove from the heat, add 150g cheese and whisk until smooth. Mix in the mustard, ketchup and cayenne. Drain the macaroni and return to the pan. Stir the cheese sauce into the cooked pasta, fold in the brown crabmeat and season.

  4. Spoon the mixture into the prepared baking dish. Sprinkle the remaining 50g cheese on top and bake in the oven for 25-30 mins until heated through. Remove from the oven and stand for 10 mins.

  5. Meanwhile, in a small bowl, combine all the ingredients for the crab topping with some seasoning. Serve a big spoonful on top of each portion of the bake, then scatter over the dressed rocket (see 'Goes well with'). If making ahead, cool completely and leave in the fridge overnight. The next day, cut into slabs and reheat (covered in foil) for 10 mins in the oven at 200C/180C fan/gas 6.

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Comments (1)

catie74's picture

A total waste of fresh crab meat.

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