She Strengthens

Award-Winning Mac ‘n Cheese with a Crabby Twist

This delectable recipe took home third place at the 2009 Mac Battle Royale with Cheese, and it’s easy to see why. With its creamy cheese sauce, crispy panko crust, and luscious crab topping, it’s a dish fit for a king (or queen).

The Perfect Mac ‘n Cheese

To start, you’ll need:

• 1 cup panko bread crumbs
• 1 stick + 3 tablespoons of butter
• 1 package of shell macaroni (1 lb)
• 5 cups hot milk
• 1/2 cup flour
• 3 large shallots, chopped
• 2 cups shredded extra sharp aged white cheddar
• 2 cups shredded sharp white cheddar
• 2 cups shredded Swiss Gruyère
• 1 tablespoon allspice
• 1 tablespoon sea salt
• 2 tablespoons Old Bay Seasoning
• 1 teaspoon pepper
• 1/2 teaspoon cayenne

A Delightful Crab Topping

But what really sets this dish apart is the crab topping. You’ll need:

• 2 tablespoons Old Bay Seasoning
• 1 bunch of green onions, chopped
• 2 cups lump Maryland blue crab meat, picked, rinsed and dried

A Spicy Bloody Mary to Complete the Meal

And to wash it all down? A spicy Bloody Maryland, featuring:

• 1 shot vodka
• 1/2 glass V8 juice
• 1/2 glass Clamato juice
• Dash of Worcestershire sauce
• Dash of Tabasco
• Pinch of horseradish
• Pinch of celery salt
• Pinch of Old Bay
• 1 tsp of olive juice
• Dash of lime juice
• Sprig of bruised rosemary

Let’s Get Cooking!

Preheat your oven to 375 degrees. In a small pan, melt 2 tablespoons of butter over medium heat. Pour panko bread crumbs into a medium-sized bowl and add butter, stirring until the panko is slightly wet. Set aside.

Next, fill a 2-quart saucepan with water, boil, and add a pinch of salt and macaroni. Cook until very al dente, then rinse with cold water and set aside.

In a small saucepan, heat 1 tablespoon of butter until melted. Add shallot and sauté until translucent and soft, about 6 minutes. Set aside.

In a large saucepan, melt the remaining 6 tablespoons of butter until bubbling. Add flour and cook, stirring constantly for about a minute. Pour hot milk into the saucepan with the butter and flour mixture, whisking constantly until well combined and there are no lumps. Continue cooking, whisking constantly, until the mixture becomes thick and begins to bubble.

Remove from heat and add Old Bay, pepper, salt, allspice, and cayenne. Whisk until thoroughly combined. Taste for additional seasoning.

Add the prepared shallots, 1 1/2 cups of Gruyère, 1 1/2 cups of aged cheddar, and 1 1/2 cups of the sharp cheddar to the mixture. Set the cheese sauce aside.

In a very large bowl, combine the cheese sauce and cooked, cooled macaroni. Pour the mixture into a large pan or casserole dish. Cover the casserole dish with remaining cheese and sprinkle the top with wet panko.

Bake at 375 degrees for about 30 minutes, or until the crust becomes golden. While the macaroni and cheese is in the oven, heat two tablespoons of butter over medium heat. When the butter begins to bubble, add crab, green onion, and 2 tablespoons of Old Bay Seasoning. Sauté over medium heat, stirring frequently, for 4-5 minutes. Set aside.

When the macaroni and cheese is cooked, set it aside to rest for 5-10 minutes. Spoon over the crab mixture and serve immediately.

To prepare the Bloody Maryland, combine the ingredients into one tall glass with ice. Refrigerate for at least one hour and enjoy!