There are a few recipes that I say are “due for a do-over,” which usually means I’m pretty sure I did something wrong to make the dish less than perfect. However there was one mac I made that inspired an entirely new one. I wish I could take credit for it, but it was Loverman who came up with it. When I made the lobster mac and cheese, he came up with several changes to the recipe that he thought would make it even better. I’m finally getting around to trying those changes. So here we are, another Weekly Mac original!
Crab Mac and Cheese with Sundried Tomatoes
8 oz. cheddar(I used sharp yellow)
8 oz gruyere
2 1/2 cups milk (I used skim)
1/4 onion, diced
3 tablespoons flour (or gluten free substitute)
3 tablespoons truffle oil
1 lb pasta (I used corn elbows)
8oz lump crab meat (my container said it was best for crab cakes)
1/4 cup chopped tarragon
1/4 cup chopped basil
about 6oz chopped sundried tomatoes (mine came with “Italian basil seasoning” already on them)
1/4 c breadcrumbs
Blue cheese to taste
Pre-heat oven to 350F.
Cook pasta according to package directions while you make the sauce.
Take about a tablespoon of butter and saute the onions in it. Add 2 more tablespoons of butter and as it is melting, add the flour. Whisk it in and keep it moving, scraping the bottom. Get out all the lumps so it is a smooth mixture. Cook constantly stirring for 2 minutes. Add the milk. when the milk is almost boiling, slowly add the cheese in handfuls and make sure it is fully incorporated before adding the next. When all the cheese is in, add the truffle oil, herbs, and sundried tomatoes. Mix the pasta with the sauce and crab. Throw mixture into a 9″x13″ dish. Top with breadcrumbs and as many crumbles of blue cheese as you see fit (I used the better part of a 4oz container).
Put dish in oven and cook for 20 minutes. I didn’t want to do too much longer because I didn’t want to overcook the crab. Wait about 5 – 10 minutes for it to cool before serving.
Verdict: 2/5 – I gotta tell you, this was a real let down for both of us. The crab was too fishy. The sundried tomatoes, pre seasoned, were too loud, drowning out all flavors but the fishy crab. The best part was the blue cheese, and that was just the topping.
Do you have any recipes you think I should try? Let me know!