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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 10 |
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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!Angela Ochoa, Lake Elsinore, California 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 king arthur unbleached 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 (6 ounces) shredded part-skim mozzarella cheese, divided |
1-1/2 cups (6 ounces) shredded medium cheddar cheese, divided |
topping: |
1/2 cup panko (japanese) 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:
1. Cook macaroni according to package directions. Drain pasta and rinse in cold water.
2. Meanwhile, in a large skillet, saute mushrooms and onions in 1 tablespoon butter until tender; set aside.
3. In a large saucepan, melt remaining butter. Stir in the flour, mustard, pepper, salt and paprika until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 3/4 cup each mozzarella and cheddar cheeses until blended. Remove from the heat; fold in macaroni.
4. In a small bowl, combine the bread crumbs, butter and basil. Transfer half of the macaroni mixture into a greased 13-in. x 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.
5. Bake at 350° for 15-20 minutes or until golden brown. Let stand for 5 minutes before serving. Yield: 10 servings.
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