Ironically, I'm not a huge fan of mac & cheese... never have been! However, in recent years I've come to discover it's just the traditional plain version I can't be doing with - I just get bored! Add another flavour, though, and I'm all over it and with the current climate forcing me to get creative for meals based on what's in my cupboards, a tin of crab lends itself perfectly to this surprisingly easy but very luxurious weeknight dish. It's not a looker, that's for sure, but it sure makes up for it in flavour, with sweet crab, tangy cheddar and a mild hint of spice, this is a dish sure to convert any mac & cheese hater! We went mild on the cayenne as I didn't want to overpower the delicate crab, but if you like, you can turn up the heat by using hotter chillies or upping the cayenne.
Serves 2
Ingredients:
1 white onion, diced or 100g frozen chopped onion
1 medium red chilli, seeds removed & finely diced
1tsp garlic paste
½ tsp paprika
pinch of cayenne (optional)
200g macaroni
4 tsp butter
4 tsp plain flour
400ml milk (I used skimmed for a lighter sauce but semi or whole would be far more decadent)
Handful baby spinach
70g grated cheddar cheese
1 tin crab meat (approx. 100g drained)
Couple of sprigs of parsley, finely chopped, stalks and all
Handful grated mozzarella cheese or 1 ball, roughly torn
Breadcrumbs (fresh or from a tub, optional, approx. 15g)
Method:
- Preheat your oven to 180 fan.
- Start by adding the onion to medium saucepan with 1 tsp olive oil and softening until sweet and starting to colour.
- Meanwhile, add the macaroni to a pan of boiling water and boil for 5 mins, before draining and leaving to steam dry in the colander.
- To the onions, add the garlic, chilli, paprika and cayenne, if using and cook for a further 2-3 mins;
- Melt in the butter, then once bubbling add in the flour and stir in. Cook off for 2 mins, stirring constantly, adding seasoning.
- Add in the milk, bit by bit, allowing the sauce to thicken. Bubble away for 5 mins, or until thickened to your desired consistency.
- Next, add the spinach, cheddar and crab meat and stir to heat through and wilt the spinach.
- Tip in the cooked pasta and the parsley, mix through then transfer the mixture into a baking dish.
- Scatter over the mozzarella and sprinkle over the breadcrumbs, then pop into the oven for 25-30 mins until bubbling and golden.
- Remove and serve immediately!
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