Add a bit of luxury to your basic mac and cheese by adding some delicious crab to the mix.
250g white crab meat
2 tbsp. olive oil
1 onion, finely chopped
2 garlic cloves, crushed
Pinch crushed dried chilli flakes
1 tsp. celery salt
1 tbsp. Dijon mustard
2 tbsp. butter
2 tbsp. plain flour
400ml semi-skimmed milk
200g mature cheddar cheese, grated
Salt and pepper
Bring a pan of salted water to the boil and cook the macaroni according to the pack instructions until al dente. Drain well.
Meanwhile, heat the oil in a saucepan over a medium heat and gently fry the onion until it starts to soften, around 5 minutes. Add the garlic, chilli flakes, celery salt and mustard and cook for 1-2 minutes. Stir together then add the butter.
Once the butter melts, add the flour and stir until it all comes together. Slowly whisk in the milk, keeping it on a low heat and making sure to stir continuously so there are no lumps.
Slowly bring up the heat to thicken the sauce, then stir in three-quarters of the cheese and allow it to melt through the mix.
Next, add the crab and drained macaroni, stir then transfer to one large or four individual ovenproof dishes. Sprinkle over the remaining cheese.
Preheat the grill to high. Place the dishes under the grill until the cheese has melted. Serve straightaway.
RECIPE & IMAGES COURTESY OF https://www.loveseafood.co.uk/