Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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
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.
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.