Ingredients:
- 1 lb cavatappi or elbow pasta with lines on conchiglie (small fat tube/shell shaped pasta with lines)
- 3 ribs celery with leafy tops, finely chopped
- 1 bay leaf
- about 1 tbsp grated lemon zest
- freshly grated nutmeg , to taste
- a generous handful flat-leaf parsley, finely chopped
Directions:
- Bring a large pot of water to a boil over medium heat, then salt the water. Add the pasta and cook for 3 to 4 minutes, (it will be undercooked). Cool, drain well and add it to a large bowl.
- Meanwhile, in a medium saucepan, heat 2 tablespoons of extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon of the butter over medium to medium-high heat. Add the celery, onion, red pepper, garlic, bay leaf, thyme, lemon zest, salt and pepper, to taste. Cook to tender, 6 to 8 minutes. Add the crabmeat to the vegetables and season liberally with seafood seasoning. Stir to combine, then remove from heat.
- In a medium sauce pot, over low heat, melt 3 tablespoons butter and whisk in the flour. Cook for 1 minute, then whisk in the milk and bring to a bubble. Season the sauce with salt, pepper and nutmeg, to taste, and cook for a few minutes, until the mixture coats the back of a spoon. Add the mustard and the cheese and stir in a figure 8 motion. Add the vegetables and crab, sauce to the bowl with the pasta and transfer the mixture to individual baking crocks or a large casserole dish. This can be made ahead to this point and refrigerated.
- Preheat the oven to 375 degrees F.
- To complete the dish, melt a couple of tablespoons butter in a small skillet, over low heat and add 3 tablespoons hot sauce. Warm through, then add the panko crumbs and toss to evenly coat the crumbs in sauce mixture. Cool the crumbs, then toss in the parsley and 1/2 cup grated Parmigiano -Reggiano cheese. Top the mac n cheese with the spicy crumb mixture. Arrange individual crocks on a baking sheet or put the casserole on baking sheet to catch any drips. Bake until brown and heated through, about 10 minutes. If cooking from cold, the mac n cheese will take 40 to 45 minutes, but add the crumbs the last 10 minutes of baking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 880.09 Kcal (3685 kJ) | ||
| Calories from fat | 478.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.21g | 82% | |
|---|---|---|---|
| Cholesterol | 134.26mg | 45% | |
| Sodium | 1017.67mg | 42% | |
| Potassium | 386.42mg | 8% | |
| Total Carbs | 49.56g | 17% | |
| Sugars | 11.12g | 44% | |
| Dietary Fiber | 2.9g | 12% | |
| Protein | 47.65g | 95% | |
| Vitamin C | 28.2mg | 47% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 7.9mg | 44% | |
| Calcium | 795.3mg | 80% | |
| Amount Per 100 g | |||
| Calories | 151.93 Kcal (636 kJ) | ||
| Calories from fat | 82.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.18g | 82% | |
|---|---|---|---|
| Cholesterol | 23.18mg | 45% | |
| Sodium | 175.67mg | 42% | |
| Potassium | 66.71mg | 8% | |
| Total Carbs | 8.56g | 17% | |
| Sugars | 1.92g | 44% | |
| Dietary Fiber | 0.5g | 12% | |
| Protein | 8.22g | 95% | |
| Vitamin C | 4.9mg | 47% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 1.4mg | 44% | |
| Calcium | 137.3mg | 80% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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