Prep time
10 mins
Cooking Time
20 mins
Serves
2
Ingredients
Salt- for boiling pasta
100-125g macaroni
10g butter
½ tablespoon flour
150ml milk
70g cheddar, grated
30g gruyere, grated
1 pinch of nutmeg (whole and grated or ground)
150g MSC certified dressed crab
To serve:
1 fennel bulb
100-125g macaroni
10g butter
½ tablespoon flour
150ml milk
70g cheddar, grated
30g gruyere, grated
1 pinch of nutmeg (whole and grated or ground)
150g MSC certified dressed crab
To serve:
1 fennel bulb
Method
1. Preheat oven grill to 200C.
2. Bring a saucepan of salted water to the boil.
3. Cook the pasta as per packet instructions, make the sauce in the meantime, draining the pasta when it's cooked.
4. To create the cheese sauce, first make a roux by melting the butter on a low heat in a saucepan, then slowly whisk in the flour to form a paste.
5. Cook and stir for 5 minutes.
6. Add a small amount of milk and leave to boil.
7. Once the mixture is boiling, reduce the heat to medium and slowly add the rest of the milk, whisking vigorously for about 10-15 minutes- until the mixture is a smooth non-lumpy consistency.
8. Add in most of the grated cheddar and gruyere, grate in or add some ground nutmeg and stir continuously until the cheese has melted.
9. Add the cooked pasta to the sauce and gently stir, before folding in the crabmeat.
10. Spoon into small dishes, sprinkle on the remaining cheese and place under the grill until the top layer of cheese is golden brown and the pasta is heated through fully.
11. In the meantime, fry the fennel in a griddle pan or frying pan until charred.
12. Remove the mac and cheese dishes from the grill and plate up with the charred fennel.
Adjustments:
- Add parmesan as well, if you have any in the fridge to use up.
- A rocket salad with lemon juice, olive oil and salt makes for a complimentary side dish-it cuts right through the rich sauce.
- Oven roasted fennel works just as well as charred fennel.
- If you’re lucky enough to live where MSC lobster tails are available, cook these off and include the meat when folding in the crab for a truly decadent feast!
2. Bring a saucepan of salted water to the boil.
3. Cook the pasta as per packet instructions, make the sauce in the meantime, draining the pasta when it's cooked.
4. To create the cheese sauce, first make a roux by melting the butter on a low heat in a saucepan, then slowly whisk in the flour to form a paste.
5. Cook and stir for 5 minutes.
6. Add a small amount of milk and leave to boil.
7. Once the mixture is boiling, reduce the heat to medium and slowly add the rest of the milk, whisking vigorously for about 10-15 minutes- until the mixture is a smooth non-lumpy consistency.
8. Add in most of the grated cheddar and gruyere, grate in or add some ground nutmeg and stir continuously until the cheese has melted.
9. Add the cooked pasta to the sauce and gently stir, before folding in the crabmeat.
10. Spoon into small dishes, sprinkle on the remaining cheese and place under the grill until the top layer of cheese is golden brown and the pasta is heated through fully.
11. In the meantime, fry the fennel in a griddle pan or frying pan until charred.
12. Remove the mac and cheese dishes from the grill and plate up with the charred fennel.
Adjustments:
- Add parmesan as well, if you have any in the fridge to use up.
- A rocket salad with lemon juice, olive oil and salt makes for a complimentary side dish-it cuts right through the rich sauce.
- Oven roasted fennel works just as well as charred fennel.
- If you’re lucky enough to live where MSC lobster tails are available, cook these off and include the meat when folding in the crab for a truly decadent feast!
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