Description
A creamy, indulgent twist on classic mac and cheese featuring tender imitation crab and a crunchy breadcrumb topping.
Ingredients
- 1/2 pound elbow macaroni (8oz/250g)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 ¼ cups milk
- 1/4 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 pound imitation crab (8oz/250g; cut into bite-sized pieces)
- 1/3 cup breadcrumbs
Instructions
- Preheat your oven to 375℉ and set the rack in the middle position.
- Cook the elbow macaroni according to the package directions, reducing the time by 1 minute. Drain in a colander and set aside.
- In a large nonstick pan over medium-high heat, melt the butter.
- Add the flour and whisk constantly for 1-2 minutes until it turns a golden color.
- Gradually whisk in the milk and heavy cream while continuing to whisk.
- Once the mixture boils, reduce the heat to medium, and continue cooking for 2 minutes until it thickens to the consistency of heavy cream.
- Remove from heat and stir in the cheddar cheese, salt, and black pepper.
- In a large bowl or pot, add the macaroni, imitation crab, and cheese sauce. Mix until combined.
- Pour the mixture into an 8-inch square baking dish and sprinkle breadcrumbs on top.
- Bake for 15-20 minutes or until the breadcrumbs turn golden brown.
Notes
Serve hot, and consider garnishing with fresh herbs for added color and flavor.
