Crab and spring onion macaroni is a decadent twist on the classic macaroni cheese which begs to be cooked and savoured. I have used brown and white crab meat and I find this gives much more flavour compared to only using white so do look out for both. A hint of fresh red chilli would also be delicious in this recipe if you want to spice things up a bit but go easy as you don’t want to overpower the delicate crab. Compared to my usual macaroni cheese, this uses a small amount of good quality parmesan cheese so keep it simple. I have included panko as a topping mixed with parmesan which gives an added texture and crunch.
Ingredients- serves 2
30g unsalted butter
30g plain flour
200ml milk
200ml double cream
40g parmesan
100g crab meat- half brown, half white
3-4 spring onions- shredded
200g macaroni
20g panko breadcrumbs (optional)
1. Start by preheating the oven to 200c/ 180 fan whilst you cook the pasta as per packet instructions; drain well and set aside. To get going with the sauce take a medium saucepan and melt the butter and flour together to form the base of the sauce. Gradually pour in the milk and cream and keep stirring so it doesn’t catch on the bottom of the pan; bring to a simmer and cook until thickened.
2. Remove the sauce from the heat and add half of the parmesan cheese as well as the crab meat. Stir well to combine before popping in the shredded spring onion. Add the cooked macaroni into the sauce and ensure that each piece is well coated in the sauce. Place in an ovenproof dish before topping with the remaining parmesan and panko breadcrumbs, if you’re using them.
3. Bake for 30 minutes until the topping is golden and bubbling and serve right away with a side salad if you like.
Indulgent crab and spring onion macaroni- a sumptuous twist on a comfort food favourite!
What Chloe Cooked 