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I think I underutilize crab in my kitchen. Luckily, for my crab lovers out there, I’m working to remedy the situation. Last week I bought a pound of jumbo lump crab meat and turned it into two excellent pasta dinners – bucatini with spicy crab and this stove-top mac & cheese with crab and fennel. Both pasta dishes were simple, quick, and tasty – weeknight gourmet at its best.
Stay tuned for more crab recipes. Also, if you are worried about all the carbs and fat in macaroni & cheese, see my tips below for lightening it up a bit.
Notes on Mac & Cheese
While I’m not going to claim that mac & cheese is health food, you can lighten it up a bit. First, you don’t need to use heavy cream or a lot of butter. Most macaroni and cheese recipes start with a simple bechamel sauce. Generally, 2 tbsp of butter, ¼ cup of flour, and 2 cups of milk. You can experiment with skim milk if you like (I still use whole). Next comes the cheese – generally 6 to 10 ounces (or about 2 to 2&½ cup shredded). If you pick a strongly flavored cheese (e.g., sharp cheddar, Gruyere, Parmesan, etc.) you can use less and still get a lot of flavor. I almost always use a blend of three or more cheeses. Adding protein and veggies is another good way to increase its nutritional value. I think fennel works well. Cherry tomatoes and cauliflower are other good options. What do you add to your mac & cheese?
For the pasta, I generally prefer shells or macaroni noodles. We used penne last night because that’s what I had. You can try pastas made with veggies or chickpeas too.
Shopping Tip: I find affordable jumbo lump crab meat at the Asian supermarkets around town – typically $13 to $15 dollars a pound. Regular grocery stores and Whole Foods typically charge a lot more.
Suggested Pairings: This mac & cheese with crab and fennel pairs well with a simple green salad and a bottle of Spanish Grenache.
Stove-Top Mac & Cheese with Crab and Fennel
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Cuisine: American
Description
This stove-top mac & cheese with crab and fennel is quick, easy, and delicious.
Ingredients
- 2 tbsp butter
- 2 shallots, minced
- 1 garlic clove, pressed
- 1 small fennel bulb, sliced into thin pieces
- 2 tbsp flour
- 1 ½ cup whole milk
- ½ tsp salt
- ¼ tsp cayenne
- ½ tsp mustard
- 1 cup extra sharp chedder, shredded
- ½ cup harvarti, shredded
- ½ cup smoked gouda, shredded
- 2 oz goat cheese
- 8 to 10 oz pasta (shells or macaroni are best)
- ½ tsp mustard
- ½ lb jumbo lump crab meat
- chives
- black pepper
Instructions
- Put a large pot of salted water over high heat to bring to a boil. While you wait for the water to boil, heat butter in a large heavy bottom sauce pan or skillet.
- Add shallot, garlic and fennel and cook over medium low heat until veggies are soft and fragrant (about 7 minutes). Add flour and toss until veggies are well coated. Cook 1 minute.
- Slowly add milk and whisk. Bring to a simmer and then remove from heat. Stir in salt, cayenne, and mustard. Add cheese and stir to melt. Add crab and set aside.
- Cook pasta according to al dente instructions on package. Drain and transfer hot noodles to the cheese sauce. Stir to combined. Heat through if needed and serve.
Notes
If you want to finish your macaroni in the oven, you can transfer it to a baking dish and bake it at 350 for 15 to 20 minutes. Sprinkle with a little extra cheese or bread crumbs if you like.
Keywords: Macaroni and cheese, cheesy, crab, seafood, stove-top, fennel
