Crab Mac ‘N’ Cheese

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Ingredients

• 1 pot of Seafood & Eat It Brown Crab
• 200g macaroni pasta
• 60g plain flour, plus a little extra for dusting
• 40g butter
• 500ml milk
• 50g Gruyère, grated
• 50g sharp cheddar, grated
• 20g pecorino cheese, finely grated
• 75g breadcrumbs
• 1 garlic clove, finely sliced
• Zest 2 lemons
• Olive oil
• 1 tsp mustard powder

Method

Preheat the oven to 180˚C.

Place a large pan of salted water to boil.

Melt the butter in a medium-sized pan over a medium-low heat, add the garlic and sauté for 1 minute, stir in the flour and cook out for 2 minutes. Gradually incorporate the milk, whisking vigorously to avoid any lumps forming. Stir in the mustard powder and continue heating until you have a smooth creamy thickened sauce. Stir in the Gruyère and cheddar cheese, crab and season to taste, remove from the heat.

Cook the pasta as per packet instruction minus a couple of minutes, reserve 2 ladles full of the cooking water and drain.
Add the pasta to the cheese sauce along with some of the pasta water to loosen the sauce a little. The sauce doesn’t want to be too thick as it will thicken up again in the oven. Spoon the pasta into a suitable ovenproof dish.

Mix the breadcrumbs with the pecorino and lemon zest. Sprinkle over the breadcrumbs, drizzle with a little olive oil and bake in the oven for 25-30 minutes or until golden brown and bubbling. Serve with a green salad on the side.