Crab Mac ‘N’ Cheese

Macaroni Cheese never tasted so good. A crab twist transforms this humble favourite into a mactastic mid-week treat.

Serves 2, ready in 40 minutes

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  • 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


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.