recipes

Crab & Mushroom Mac Cheese

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Crab and mushrooms put a deliciously different spin on classic macaroni and cheese. It’s an upscale casserole for special occasions…but my family could eat it every day!

 

Ingredients:

  • 1 package (16 ounces) elbow macaroni
  • 6 baby portobello mushrooms
  • 2 green onions, sliced
  • 1 tablespoon plus 1/4 cup butter, divided
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground mustard
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 2-1/2 cups half-and-half cream
  • 1-1/2 cups shredded part-skim mozzarella cheese, divided
  • 1-1/2 cups shredded medium cheddar cheese, divided

TOPPING:

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  • 1/2 cup panko bread crumbs
  • 3 tablespoons butter, melted
  • 1 tablespoon dried basil
  • 1-1/2 pounds cooked snow crab legs, meat removed
  • 4 thin slices Swiss cheese
  • 1/4 cup grated Parmesan cheese

Directions:

  • Cook macaroni according to package directions. Drain pasta and rinse in cold water.
  • Meanwhile, in a large skillet, saute mushrooms and onions in 1 tablespoon butter until tender; set aside.
  • In a large saucepan, melt remaining butter. Stir in flour, mustard, pepper, salt and paprika until smooth; gradually add cream. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 3/4 cup each mozzarella and cheddar cheeses until blended. Remove from heat; fold in macaroni.
  • Preheat oven to 350°. In a small bowl, combine bread crumbs, butter and basil. Transfer half the macaroni mixture to a greased 13×9-in. baking dish. Layer with reserved mushroom mixture, remaining macaroni mixture, mozzarella and cheddar cheeses. Top with crab and Swiss cheese. Sprinkle with crumb mixture and Parmesan cheese.
  • Bake 15-20 minutes or until golden brown. Let stand 5 minutes before serving.

Nutrition Facts

1-1/2 cups: 535 calories,

29g fat (18g saturated fat),
118mg cholesterol,
534mg sodium,
42g carbohydrate (4g sugars, 2g fiber),
25g protein.

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