Description
This stove-top mac & cheese with crab and fennel is quick, easy, and delicious.
Ingredients
Scale
- 2 tbsp butter
- 2 shallots, minced
- 1 garlic clove, pressed
- 1 small fennel bulb, sliced into thin pieces
- 2 tbsp flour
- 1 1/2 cup whole milk
- 1/2 tsp salt
- 1/4 tsp cayenne
- 1/2 tsp mustard
- 1 cup extra sharp chedder, shredded
- 1/2 cup harvarti, shredded
- 1/2 cup smoked gouda, shredded
- 2 oz goat cheese
- 8 to 10 oz pasta (shells or macaroni are best)
- 1/2 tsp mustard
- 1/2 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