An amazing Crab Seafood Macaroni and Cheese recipe, ready to rival any Boston seafood restaurants offerings. Recipe adapted from The Neelys Lobster Macaroni and Cheese.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Servings 8servings
Ingredients
4tablespoonsbutterplus 1 tablespoon for greasing dish
Kosher salt
1poundpenne pastaI prefer Delallo Foods Penne Pasta
2clovesgarlicminced
Freshly ground black pepper
2tablespoonstomato paste
5tablespoonsall-purpose flour
1/2cupchicken broth
4cupsheavy whipping cream
1/2teaspoonsweet paprika
1/4teaspooncayenne pepper
1teaspoonZatarain's Big & Zesty original Creole seasoning
2bay leaves
1poundblock Monterey Jack cheese
1/2poundblock Fontina cheese
1poundcrab meator imitation crab meat, chopped
1/4cuppanko bread crumbs
Instructions
Preheat oven to 350°F.
Melt 1 tablespoon of butter and brush a 9x13 inch baking dish to grease.
Cook pasta according to package directions. Drain water from pasta and reserve.
Meanwhile, add 4 tablespoons butter to a large pot over medium heat. Once the butter is melted, add the garlic and sauté until translucent.
Season with salt and pepper, to taste. Add the tomato paste and flour and stir, about 1 minute. Add the chicken broth and reduce by half, about 1 minute. Slowly add the cream, whisking well to remove any lumps.
Add the paprika, cayenne, Creole seasoning and bay leaves.
Bring the cream up to a simmer. Let cook until the cream is thick and can coat a spoon, about 5 minutes. When thickened, remove the bay leaves with a slotted spoon.
Stir in the cubed cheeses, a handful at a time, stirring well after each addition.
Add the chopped crab meat to the sauce and stir well.
Add the cooked pasta and stir well.
Carefully pour into buttered baking dish and sprinkle with panko crumbs.
Bake for 25 minutes, or until cheese is bubbly.
Remove from oven and let rest 10 minutes before serving.