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Crab Mac & Cheese
Ingredients
• Vegetable oil
• Kosher salt
• 1 pound cavatappi (macaroni)
• 1 quart plus ¼ cup milk
• 3 bacon slices
• 1/2 cup all-purpose flour
• 12 ounces gouda, grated
• 8 ounces extra-sharp cheddar, grated
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon grated nutmeg
• 8 oz. Crab
• 1/3 cup scallions chopped
• 2 tablespoons unsalted butter
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Cook Bacon in a large (4-quart) pot until browned and crisp and the fat has rendered. Take the bacon out leaving the oil. Then add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gouda, Cheddar, a pinch of salt, pepper, and nutmeg. Add the cooked macaroni, crab, and scallions and stir well. Pour into a 3-quart baking dish.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Note: To make ahead, put the macaroni and cheese in the baking dish, cover, and refrigerate until ready to bake. Sprinkle bread crumbs on top and bake for about 40 to 50 minutes.
Definitions:
Cavatappi / [Kava-top-ee]: Also called cellentani, spirali or double elbows, is macaroni formed in a spiral tube shape. It usually has rigati (lines or grooves on the outside surface of pasta).
Whisk / [wisk]:
Looped wires are formed into a teardrop shape, joined together with a long handle and used to mix ingredients;
To whisk, you beat the ingredients, letting air into them, until they are fluffy.
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