Julien Vasseur, Head Chef, VIVE Cooking School
Comforting macaroni and cheese reaches new heights with the addition of deliciously decadent fresh crab meat.
- 200g fresh crab meat (blue swimmer, mud or spanner crab)
- 100g butter
- 500g macaroni
- ¼ cup all purpose flour
- ½ tsp Dijon mustard
- 2 cups milk
- 1 cup cream
- Freshly ground pepper, to taste
- ½ cup parmesan cheese
- 1½ cups white cheddar cheese
- 2 tbsp fresh chives
Preheat oven to 170°c.
Bring a large saucepan of salted water to boil over high heat. Add macaroni and cook, stirring occasionally until not quite al dente (approx 2 minutes less than the packet instructions). Drain and transfer to a large bowl.
Return saucepan to medium-high heat and melt 100g butter. Add flour and mustard and cook, stirring well until no visible flour remains (approx 1-3 minutes).
Whisk in milk and cream and bring to boil. Simmer, whisking frequently for 4-5 minutes until smooth. Remove from heat. Add a pinch of pepper, crab meat and cheddar.
Pour macaroni into the cheese sauce, add chives and stir well. Transfer to prepared baking dish and top with remaining cheeses. Bake until the top is lightly browned and the sauce is bubbly (approx 25-30 minutes). Stand for 5 minutes before serving.
We recommend consumption in front of the fireplace accompanied by a warming glass of pinot!
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