When I saw Lauren's Lobster Mac & Cheese, my mouth was watering. Although I'm not a fan of lobster (I know, I'm crazy... but I'm ok with that), my mind immediately created a crab version spiced up with Old Bay.
Now, while I love a good mac & cheese, it's not something I indulge in very often. This recipe isn't completely without guilt, it's definitely one that won't break the proverbial calorie bank. Which is a good thing, as it's definitely worth throwing into the rotation for special occasions :)
Crab Mac & Cheese
adapted from Healthy Food for Living
Serves 2-3 (or 6 at a potluck!)
If you really love Old Bay, feel free to use even more than I did. You could taste it in dish, but I think there was some room for a bit more! Or perhaps mine isn't quite that fresh? Add to taste!
4oz dried pasta (rotini, elbows, or whatever you have on hand, I used Barilla Plus rotini)
6oz crab meat (lump, claw... whichever you like)
For the cheese sauce:
1c milk (I used unsweetened almond milk)
2oz cave-aged gruyere, finely grated
2-3oz grass-fed cheddar, finely grated
1/2t kosher salt
1t Old Bay Seasoning (or more, see note above)
For the topping:
3T whole wheat panko bread crumbs
1T Fiber One crumbs (or more panko)
1/2t Old Bay seasoning
I followed Lauren's directions for the mac and cheese, so check out the original recipe!
Do you have a favorite mac & cheese recipe?