By adding succulent lump crab meat to regular macaroni and cheese, you can make it taste even fancier. This dish is a decadent comfort food experience because it has soft pasta, creamy cheeses, and savory crab.
Ingredients: 8 oz macaroni pasta. 1 cup lump crab meat. 2 cups shredded sharp cheddar cheese. 1 cup shredded Gruyere cheese. 2 cups milk. 2 tablespoons butter. 2 tablespoons all-purpose flour. 1/2 teaspoon mustard powder. Salt and pepper to taste. 1/4 cup breadcrumbs. 2 tablespoons grated Parmesan cheese.
Instructions: Warm the oven up to 175F 350C. Follow the directions on the box to cook the macaroni until it is al dente. Remove the water and set it aside. Melt the butter in a saucepan over medium-low heat. Add the mustard powder and flour and stir them in. Cook for one to two minutes, until the mixture is smooth and bubbly. Gradually whisk in the milk and keep stirring until the mixture gets thick. Turn down the heat. Shred the cheddar and Gruyere cheeses and mix them in until they melt and are smooth. Add the cooked macaroni and lump crab meat and mix them in until everything is well mixed. Add pepper and salt to taste. Put the mixture in a baking dish that has been greased. Grate Parmesan cheese and put breadcrumbs in a small bowl. Spread this mixture out on top of the mac and cheese in an even layer. Put it in an oven that is already hot and bake for 25 to 30 minutes, or until the top is golden and bubbly. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 30 minutes
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