Our spin on classic mac & cheese features elegant, tasty crab morsels. Lush rotini noodles are cooked al dente, then folded into a buttery, cheesy crab sauce with hints of paprika, garlic and mustard. Add a sprinkling of crunchy bread crumbs and bake to golden-brown perfection. Serve as a mouth-watering meal, appetizer or side dish for everyone to enjoy. Mac & cheese will never be the same again.
- 6 oz Aqua Star Crab Meat, drained
- 2 cups rotini pasta
- 3 tbsp butter
- 3 tbsp flour
- 1 tbsp powdered mustard
- 3 cups milk
- 1/2 cup yellow onion, finely diced
- 1 bay leaf
- 1 tsp garlic powder
- 1/2 tsp paprika
- 3/4 cup sharp cheddar cheese, shredded
- 1 large egg, beaten
- 1 tsp kosher salt
- Black pepper, freshly ground
Preheat oven to 350 F.
Cook pasta to al dente, drain and set aside.
In a separate pot, melt butter. Whisk in the flour and mustard; keep stirring for about 5 minutes, making sure it is free of lumps. Stir in milk, onion, bay leaf, garlic powder and paprika. Simmer 10 minutes and remove bay leaf. Stir in 3/4 of the cheese, crab meat and egg. Season with salt and pepper.
Fold macaroni into crab mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt butter in a sauté pan and toss bread crumbs to coat. Top macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven. Let rest for 5 minutes before serving.
Serve with salad, garlic bread, roasted corn, sautéed spinach, blackened catfish or as a side dish to other grilled fish.