Imagine a classic comfort food transformed into an elegant, gourmet experience that will make your taste buds dance with delight! This Crab Asiago Macaroni and Cheese isn't just another pasta dish - it's a culinary adventure that combines the rich, sweet delicacy of crab meat with the bold, nutty flavor of asiago cheese, creating a recipe that's sure to impress even the most discerning food lovers. Whether you're looking to wow dinner guests or treat yourself to an extraordinary meal, this recipe promises to turn an ordinary weeknight dinner into a memorable dining experience.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound elbow macaroni
- 1 cup crab meat, cooked
- 1 cup asiago cheese, shredded
- 2 cups milk
- 1/4 cup butter
- 1/4 cup flour
- Salt and pepper to taste
Instructions
- Fill a large pot with water and add a pinch of salt. Bring to a rolling boil over high heat.
- Add elbow macaroni to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes. Drain pasta in a colander and set aside.
- In a large saucepan, melt butter over medium heat until it becomes foamy and starts to slightly bubble.
- Gradually whisk in flour to create a smooth roux, stirring constantly for 2-3 minutes to cook out the raw flour taste. Be careful not to brown the mixture.
- Slowly pour in milk, whisking continuously to prevent lumps from forming. Continue stirring until the sauce thickens and becomes smooth, about 5-6 minutes.
- Remove sauce from heat and fold in shredded asiago cheese until completely melted and incorporated.
- Season the cheese sauce with salt and freshly ground black pepper to taste.
- Gently fold in cooked crab meat and drained macaroni, ensuring even distribution of ingredients.
- Transfer the mixture to a serving dish and garnish with additional asiago cheese if desired.
- Let the dish rest for 2-3 minutes before serving to allow flavors to meld together.
Tips
- Use fresh, high-quality crab meat for the best flavor - lump or jumbo lump crab works wonderfully.
- Grate your asiago cheese fresh for maximum melting potential and flavor intensity.
- Be patient when making the roux - low and slow prevents burning and ensures a smooth sauce.
- Don't overcook the pasta; aim for al dente to prevent mushy texture in the final dish.
- For extra richness, consider adding a splash of white wine to your cheese sauce.
- If you want a crispy top, transfer the mac and cheese to a baking dish and broil for 2-3 minutes with a sprinkle of extra cheese.
- Let the dish rest briefly after cooking to allow flavors to meld and sauce to slightly thicken.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 25g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 95mg
