The Mac and Cheese Kitchen: Macaroni and Cheese Recipes for Effortless Meals by Hale Carla

Author:Hale, Carla [Hale, Carla]
Language: eng
Format: azw3
Published: 2019-01-23T16:00:00+00:00

Ingredients for the topping:

½ up of panko breadcrumbs

3 Tbsp. of butter, melted

1 Tbsp. of dried basil

½ pounds of crab legs, cooked and meat removed

4 slices of Swiss cheese, thinly sliced

¼ cup of grated Parmesan cheese

Directions:

Prepare the elbow macaroni according to the directions on the package. Once cooked, drain the macaroni and set aside.

In a skillet set over medium heat, add in 1 tablespoon of butter. Add in the mushrooms and onions. Cook for 5 minutes or until soft. Remove and set aside.

In a separate saucepan set over medium heat, add in the remaining butter. Add in the white flour. Whisk until smooth in consistency. Ad in the powdered mustard, black pepper, dash of salt and smoked paprika. Stir well until smooth.

Slowly add in the half and half. Allow to come to a boil. Cook for 2 minutes or until thick in consistency.

Add in the shredded mozzarella and cheddar cheese. Stir well until the cheese melts. Remove from heat.

Add in the cooked macaroni. Toss well to coat.

Preheat the oven to 350 degrees.

In a bowl, add in the panko breadcrumbs, melted butter and dried basil. Stir well until moist.

Transfer half of the macaroni into a greased baking dish. Layer the mushroom mix over the top. Add in the remaining shredded mozzarella and cheddar cheese over the top of the mushrooms. Top off with the crab meal and swiss cheese slices. Sprinkle the crumb topping and grated Parmesan cheese over the top.

Place into the oven to bake for 15 to 20 minutes or until golden.

Remove and cool for 5 minutes before serving.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.