We were watching some show on Food Network and happened to see someone make lobster mac & cheese. Since we LOVE mac & cheese, we decided to make our own version using crab meat. This was amazing and I ate the leftovers every night until it was gone!
5 slices white sandwich bread, chopped into small pieces
2 tablespoons butter
1 lb elbow macaroni
2 cups chicken stock
5 tablespoons flour
Pinch of nutmeg
2 cups skim milk
8 ounces shredded extra-sharp cheddar cheese
4 ounces shredded Parmesan cheese
8 ounces finely chopped crabmeat
Preheat oven to 400 degrees.
Spread tomatoes in a single layer on a 9x13 baking dish. Drizzle tomatoes with oil, thyme, salt and pepper.
Melt 1 tablespoon butter with remaining tablespoon oil in a medium skillet over medium heat. Add bread and toss to coat. Season with salt and pepper.
Cook pasta according to package directions. Drain and let cool.
Whisk 1/2 cup chicken stock into the flour in a medium bowl.
Melt remaining tablespoon of butter in a medium saucepan over medium heat. Stir in nutmeg, 1 teaspoon salt, milk, flour and chicken stock. Bring to a boil, whisking often. Reduce to a simmer. Cook 8 minutes and be sure to mix often.
Add cheeses; cook, stirring, until melted. Pour into a large bowl and mix with cooked macaroni and crabmeat. Pour mixture over tomato slices in baking pan.
Bake for about 30 minutes or until golden brown and bubbling.
Just a new mom, wife and domestic-wannabe born and raised in the Chicago burbs and the proud mommy of a smiley toddler and crazy cat named Kitty. It's a constant struggle learning to juggle work, home renovations, working out, crafts, watching tv, and having fun all without going crazy! The Pursuit of Happiness is my daily reminder that I need to learn to appreciate the little things in life and not stress so much. Feel free to e-mail me at firstname.lastname@example.org. I love getting comments and feedback : )