Crab Mac 'n' Cheese gets a grown-up spin with Brie and Gruyère cheese, prosciutto, aparagus and baby peas, and of course, fresh crab.
16 ounces uncooked small pasta shells
1 pound asparagus, cut into 1- or 2-inch pieces
1 cup fresh or frozen baby peas
6 tablespoons butter, divided
1/4 cup all-purpose flour
3 cups whole milk
1/4 to 1/2 teaspoon coarsely ground black pepper
1 cup (4 ounces) shredded Gruyère cheese
2 cups (8 ounces) shredded Brie cheese
1/2 teaspoon salt, divided
1 pound jumbo lump crab
1/4 cup chopped prosciutto (about 2 ounces)
1 garlic clove, minced
2/3 cup panko (Japanese breadcrumbs)
How to Make It
Preheat oven to 375°. Prepare pasta according to package directions, stirring in asparagus and peas during last 2 minutes of pasta cooking time; drain.
Melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in flour; cook 1 minute. Pour in milk; bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium-low, and simmer 3 minutes or until sauce is smooth and thickened. Remove from heat; whisk in black pepper, cheeses, and 1/4 teaspoon salt.
Toss pasta with cheese sauce, vegetables, crab, and prosciutto. Spoon mixture into 6 (2-cup) greased ramekins, or a greased 13- by 9-inch baking dish.
Melt remaining 2 tablespoons butter in a saucepan over medium heat; add garlic, and cook 1 minute. Stir in panko and remaining 1/4 teaspoon salt, tossing to coat. Sprinkle evenly over pasta mixture. Bake 40 minutes or until topping is crisp and sauce bubbles. Let stand 5 minutes before serving.
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