Cajun-Crab Mac & Cheese
This delicious spin on a comforting classic is creamy, cheesy and decadent. You can prepare this recipe the day before the pop in the oven to bake for an incredible family seafood dinner.
Ingredients
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Preparation
- Spray 13 x 9-inch baking dish with cooking spray.
- Prepare macaroni as label directs; drain, return to saucepot and cover.
- In large bowl, whisk milk, seasoning, mustard, salt and black pepper.
- In large saucepot, melt butter over medium heat; add flour and cook 2 minutes, whisking constantly.
- Add milk mixture; heat to a boil over medium-high heat, whisking constantly until smooth and thickened.
- Gradually add Cheddar cheese, stirring until smooth and creamy; remove from heat.
- Drain crabmeat and pick through.
- Coarsely chop roasted red peppers, enough for 1 cup.Fold in red peppers, crabmeat and macaroni; transfer to prepared dish.
- Makes about 10 cups.
- Place oven rack 8 inches from source of heat; preheat broiler to high.
- In small bowl, stir breadcrumbs and Parmesan cheese; sprinkle over macaroni mixture and broil 2 minutes or until golden brown.
- Approximate nutritional values per serving (1 cup): 455 Calories, 16g Fat (4g Saturated), 66mg Cholesterol, 880mg Sodium, 44g Carbohydrates, 2g Fiber, 6g Sugars, 23g Protein Chef Tips: You can substitute poached shrimp or shredded rotisserie chicken for the crabmeat.
- Recipe can be prepared through step 3, covered and refrigerated up to 1 day in advance; bake at 375° for 20 minutes or until heated through, then proceed with step 4.
There is no nutrition information available on this recipe.
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Elissavet
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