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Nutrition: Per serving (6)

  • kcal561
  • fat25g
  • saturates15g
  • carbs53g
  • sugars7g
  • fibre4g
  • protein28g
  • salt1.9g
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Method

  • step 1

    Melt the butter in a large pan over a low heat and sizzle the whites of the spring onions, the Old Bay seasoning and the paprika until the butter is foamy and aromatic. Stir in the tomato purée and flour until the ingredients form a paste. Cook for another minute or two to toast the flour a little, then turn the heat up to low-medium and add the milk, a little at a time, whisking well until you have a smooth, thick sauce (you may not need all the milk).

  • step 2

    Meanwhile, bring a large pan of salted water to the boil and cook the pasta following pack instructions, then drain and set aside.

  • step 3

    Stir the cheddar, half of the parmesan, the mustard and crabmeat into the sauce. Check the seasoning – the Old Bay spice mix is salty and spicy, so you may not need to add much salt or pepper. Tip in the cooked pasta and mix well. Pour into a baking dish (ours was 25 x 30cm and 7cm deep). Combine the breadcrumbs, remaining parmesan, the green parts of the spring onions and a pinch of paprika in a bowl, then scatter over the dish. At this stage, the mac ‘n’ cheese can be cooled completely and chilled overnight, or frozen, well covered, for two months. Defrost in the fridge overnight before baking.

  • step 4

    To cook, heat the oven to 200C/ 180C fan/gas 6. Bake the mac ’n’ cheese for 25 mins (add another 10 mins if cooking from chilled) until the topping is golden and crunchy and the sauce is bubbling at the edges.

Recipe from Good Food magazine, September 2021

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.2 out of 5.5 ratings

sheena321ApbglpTS

Cheese ???? What quantity?

hayleycrts-WY-7DBB

question

I have only been able to purchase white crab meat, will this be ok? Thank you

maiazMDMECiM

A delicious, flavourful take on an indulgent classic! The measurement of cheddar cheese was missing in the recipe (and it’s simply not mac and cheese without it) - I found that 200-250g worked well. Preheat the oven before you get started - this really should have been step one. I would also say it…

wobby6

In the method it states add the cheddar. There is no cheddar in the ingredients or how much to use.

robertajordan

The original recipe from the magazine said 150g mature cheddar, grated

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