Crab mac ’n’ cheese
This comforting crab mac 'n' cheese uses crème fraîche in the béchamel to make it lighter while also accentuating the mild, sweet flavour of crab
- 50g unsalted butter
- 50g plain flour
- 400ml whole milk
- 130g mature cheddargrated
- 100g crème fraîche
- nutmega generous grating
- 100g brown crab meat
- 300g macaroni
- 100g white crab meat
Nutrition: per serving
- kcal726
- fat38.1g
- saturates23.2g
- carbs62.4g
- sugars6g
- fibre4.5g
- protein31.2g
- salt1.4g
Method
step 1
Melt the butter in a pan over a medium-high heat and, once foaming, tip in the flour and cook for 3-4 minutes or until darkened and smelling toasty. Add the milk, a splash at a time, then bubble for a few minutes over a medium heat until you have a smooth, thick sauce. Season and mix in 100g of the cheddar until melted, then fold in the crème fraîche, nutmeg and the brown crab meat
step 2
Heat the oven to 200C/fan 180C/gas 6. Cook the macaroni following pack instructions in a large pan of lightly salted boiling water. Drain well, then fold into the sauce until evenly combined.
step 3
Tip into a 20cm x 30cm baking dish, dot over the white crab meat and scatter over the remaining cheddar. Bake for 25-30 minutes or until bubbling and golden on top.
