140.8 yesterday....Crab Mac and Cheese Recipe!
Is this rain ever going to stop? Maybe I should start building my arc now!
For dinner Monday night, I pulled some leftover Chicken Tortilla Soup out of the freezer and reheated it. I added shredded cheddar cheese, red onions and a dollop of sour cream. Perfect for a rainy night!
I made a batch of my favorite cornbread. This time I just added shredded cheddar cheese and the last of the creamed corn from Thanksgiving that I also had in the freezer.
Yesterday's breakfast was a light wheat English muffin with Barney Butter and a small Gala apple:
I threw all my stuff in the car and hit the road for my parents house. Considering all the rain, it didn't take too long to get there.
I brought my stuff into the house and we jumped in the car to head over to Marston's for lunch. They have these awesome popovers:
I ate three and had to restrain myself from eating more. I ordered the Spicy Salmon Caesar salad:
From there we went to a couple different grocery stores to get everything on my list for all the things I'll be cooking in the next few days.
We came home to unpack and relax for a bit before it was time to start making dinner: Crab Mac and Cheese!
I had this same recipe in cooking class recently but they used lobster instead. Crab is cheaper and Costco sells a can of lump crab meat that is awesome!
Crab Mac and Cheese
Serves 8
6 Tbsp unsalted butter
1/4 cup finely chopped shallot
6 Tbsp all-purpose flour
2 cups seafood broth
2 cups heavy cream
1/4 cup cream sherry
1 1/2 cups shredded sharp white cheddar cheese
1/2 cup grated Parmigiano Reggiano cheese
1 can lump crap meat or 4 Maine Lobster tails, cooked and cut into 1/2 inch pieces
1 pound Barilla elbow macaroni or cavatappi cooked 2 minutes less than al dente
1 cup fresh bread crumbs
1/2 cup finely shredded sharp white cheddar cheese
2 Tbsp finely chopped parsley
3 Tbsp olive oil
1. Preheat the oven to 350 degrees and coat the inside of a 13x9 inch baking dish with non-stick cooking spray.
2. In a 3 to 5 quart saucier, melt the butter and saute the shallots for 2 minutes, until softened. Add the flour, and whisk for 3 minutes. Slowly add the stock, and bring the mixture back to a boil. Add the cream, and sherry, and continue to whisk until bubbling.
3. Remove from the heat and stir in the cheddar, Parmigiano and cooked crab/lobster meat. Taste the sauce for seasoning and adjust using salt or a dash of Tabasco in place of pepper. Add cooked pasta.
4. Transfer the mixture to the prepared pan.
5. Do-Ahead: At this point the Mac and Cheese can be refrigerated for up to 24 hours, or frozen for up to 1 month. Defrost and bring the casserole dish to room temperature for 30 to 45 minutes before baking.
6. In a small bowl, stir together the bread crumbs, remaining cheese, parsley and oil, until the crumbs are moistened. Sprinkle evenly over the Mac and Cheese and bake for 30 to 45 minutes until the crumbs are crispy and the sauce is bubbling.
Yum!! My dad made an awesome salad to go with it!
I brought a loaf of my favorite English Muffin bread to my parents house so that's what I had for breakfast:
One slice with peanut butter and the other with honey butter. I did go back for a third slice with honey butter. :)
Ok folks, I need to hop in the shower and get dressed. On the agenda today: lunch with my mom and then I'm heading over to my brother and sister in law's house. We are going out for sushi tonight! Yippee!
If you could be one place for the holidays, where would that be?
For dinner Monday night, I pulled some leftover Chicken Tortilla Soup out of the freezer and reheated it. I added shredded cheddar cheese, red onions and a dollop of sour cream. Perfect for a rainy night!
I made a batch of my favorite cornbread. This time I just added shredded cheddar cheese and the last of the creamed corn from Thanksgiving that I also had in the freezer.
Yesterday's breakfast was a light wheat English muffin with Barney Butter and a small Gala apple:
I threw all my stuff in the car and hit the road for my parents house. Considering all the rain, it didn't take too long to get there.
I brought my stuff into the house and we jumped in the car to head over to Marston's for lunch. They have these awesome popovers:
I ate three and had to restrain myself from eating more. I ordered the Spicy Salmon Caesar salad:
From there we went to a couple different grocery stores to get everything on my list for all the things I'll be cooking in the next few days.
We came home to unpack and relax for a bit before it was time to start making dinner: Crab Mac and Cheese!
I had this same recipe in cooking class recently but they used lobster instead. Crab is cheaper and Costco sells a can of lump crab meat that is awesome!
Crab Mac and Cheese
Serves 8
6 Tbsp unsalted butter
1/4 cup finely chopped shallot
6 Tbsp all-purpose flour
2 cups seafood broth
2 cups heavy cream
1/4 cup cream sherry
1 1/2 cups shredded sharp white cheddar cheese
1/2 cup grated Parmigiano Reggiano cheese
1 can lump crap meat or 4 Maine Lobster tails, cooked and cut into 1/2 inch pieces
1 pound Barilla elbow macaroni or cavatappi cooked 2 minutes less than al dente
1 cup fresh bread crumbs
1/2 cup finely shredded sharp white cheddar cheese
2 Tbsp finely chopped parsley
3 Tbsp olive oil
1. Preheat the oven to 350 degrees and coat the inside of a 13x9 inch baking dish with non-stick cooking spray.
2. In a 3 to 5 quart saucier, melt the butter and saute the shallots for 2 minutes, until softened. Add the flour, and whisk for 3 minutes. Slowly add the stock, and bring the mixture back to a boil. Add the cream, and sherry, and continue to whisk until bubbling.
3. Remove from the heat and stir in the cheddar, Parmigiano and cooked crab/lobster meat. Taste the sauce for seasoning and adjust using salt or a dash of Tabasco in place of pepper. Add cooked pasta.
4. Transfer the mixture to the prepared pan.
5. Do-Ahead: At this point the Mac and Cheese can be refrigerated for up to 24 hours, or frozen for up to 1 month. Defrost and bring the casserole dish to room temperature for 30 to 45 minutes before baking.
6. In a small bowl, stir together the bread crumbs, remaining cheese, parsley and oil, until the crumbs are moistened. Sprinkle evenly over the Mac and Cheese and bake for 30 to 45 minutes until the crumbs are crispy and the sauce is bubbling.
Yum!! My dad made an awesome salad to go with it!
I brought a loaf of my favorite English Muffin bread to my parents house so that's what I had for breakfast:
One slice with peanut butter and the other with honey butter. I did go back for a third slice with honey butter. :)
Ok folks, I need to hop in the shower and get dressed. On the agenda today: lunch with my mom and then I'm heading over to my brother and sister in law's house. We are going out for sushi tonight! Yippee!
If you could be one place for the holidays, where would that be?
This sounds SO GOOD right now, i'm going to add a few items to my grocery list so I can hopefully make myself a batch of this mac and cheese =) Thanks for the idea/recipe! and omg cornbread... now im craving that too!
ReplyDeletei think i'm intended to be 500lbs. i fight it. but man, food rocks!
xoXOxo
Jenn @ Peas & Crayons
dear lord woman that mac and cheese is just drop down wonderul
ReplyDelete