Crab Mac n Cheese

15 May

The Easy, Slightly Less Unhealthy Version

This is not exactly a lazy dish to make, but you can prep it on a Sunday night, and then pop it in the oven for a few minutes for a weeknight dinner.

I don’t normally like mac n cheese, because I’ve always associated it with bright orange, goopey Kraft Dinner or cafeteria junk. But during a visit to Bubby’s Brooklyn (1 Main Street, Brooklyn, NY), I had amazing mac n cheese! Given my normal distaste for the dish, I don’t have a lot for comparison, but I’m fairly confident that Bubby’s makes the best mac n cheese ever!

This inspired me to try making my own. I wasn’t going to attempt to emulate Bubby’s version. Instead, I made a slightly lower-fat crab mac n’ cheese.

Ingredients

  • 1/2 lb whole wheat macaroni (cooked for 4 minutes, al dente, drained and rinsed)
  • <1/2 lb crab (I used a little less than half a can of crab meat)
  • 3 tbsp butter
  • 1 rib celery, finely chopped
  • 1/2 onion, finely chopped
  • 1 clove garlic, crushed
  • 1/6 cup all purpose flour
  • 1.5 cups skim milk
  • 1/2 tbsp Dijon mustard
  • 1/2 rounded cup Gruyere cheese, shredded
  • 1/2 rounded cup cheddar, shredded (I used 50% reduced fat cheddar)
  • 1/4 cup Parmesan cheese

Directions

  1. Melt butter in pan, then set aside.
  2. Cook vegetables until just soft. Set aside.
  3. Return butter to pan, add flour, and stir.
  4. Add milk, and bring to a bubble. Add salt and pepper.
  5. Stir until mixture coats the back of spoon.
  6. Add mustard, Gruyere, and cheddar.
  7. Add the vegetables back in, as well as crab.
  8. Add macaroni, combine well.
  9. Put into casserole dish.

At this point, you can cover and store the mac n cheese.

When you’re ready for dinner:

  1. Melt a bit of butter and toss in bread crumbs. Let cool.
  2. Toss in Parmesan and parsley.
  3. Sprinkle over casserole.
  4. Bake ~10 minutes at 375 F.

P.S. Bubby’s Brooklyn also has a gorgeous night time view of Manhattan.

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2 Responses to “Crab Mac n Cheese”

  1. Boston Startups (@BostonStart) May 18, 2014 at 1:25 pm #

    This reminds me of one of my favorite rarely eaten comfort foods – tuna noodle casserole – which has both cream of mushroom soup AND cheese in it. I have been pondering whether your cauliflower mushroom soup could be substituted in the recipe. So glad to have learned of your blog!

    • BusyFoodie May 22, 2014 at 11:40 pm #

      That sounds like an interesting idea. Let me know how it turns out!

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