Description
A comforting one-skillet dish that combines creamy mac and cheese with Cajun flavors and succulent crab.
Ingredients
- 8 oz. Culinary Reserve lump crab meat, drained
- 7 tbsp. butter, divided
- 0.25 cup onion, diced
- 0.25 cup red pepper, diced
- 3 garlic cloves, minced
- 3 tbsp. all-purpose flour
- 0.5 cup heavy cream
- 1 cup milk
- 0.5 tsp. salt
- 0.5 tsp. fresh cracked black pepper
- 1.5 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup Parmesan cheese, shredded
- 3 tsp. Cajun spice
- 16 oz. uncooked gnocchi
- 0.5 cup panko breadcrumbs
Instructions
- Preheat your oven to 350°F.
- Melt 2 tbsp of butter in a medium cast iron skillet over medium heat. Add the diced red pepper and onion, sauté for about 3 minutes.
- Stir in the minced garlic, cooking for an additional minute before removing the veggies from the skillet.
- Melt 3 tbsp of butter in the same skillet. Whisk in the flour; cook the roux until it’s golden brown and thickens, around 2-3 minutes.
- Pour in the heavy cream and milk. Whisk until combined and bring to a simmer, allowing the mixture to thicken.
- Add salt, black pepper, and 1 cup each of the shredded cheddar, mozzarella, and half a cup of Parmesan cheese. Stir until all cheeses melt.
- Mix in the cooked veggies and the Cajun spice. Gently fold in the lump crab meat before adding the uncooked gnocchi.
- If necessary, ensure that the gnocchi is covered evenly in the cheese mixture, leveling it out in the skillet.
- For the panko topping, melt the remaining butter in a microwave-safe bowl. Combine with the panko and mix in the remaining Parmesan.
- Sprinkle the breadcrumb mixture evenly over the top of the gnocchi.
- Bake for 25-30 minutes, until the dish is bubbling and the top is golden brown.
- Serve immediately, and enjoy the savory flavors!
Notes
For added texture, consider mixing in finely diced vegetables like zucchini or spinach. You can adjust the heat level by modifying the amount of Cajun spice added.
