Super Creamy Crab Mac-N-Cheese with Scallions (gluten-free)


 
Mac & cheese is the ultimate comfort food. One of my friends was telling me about a crab mac-n-cheese she had at a new highly-rated restaurant.  I thought I can out do this by putting cream cheese into the sauce, adding in sauteed scallions, and add in lots of seasonings like nutmeg, garlic, and cayenne. I used my favorite Italian corn pasta made by Le Veniziane. The taste, texture, and appearance of Le Veniziane proves to be the best time after time for me, and everyone loves it regardless if they are gluten-free or not.

I really like the idea of portioning out the six servings into individual ramekins. I only baked baked two in a toaster oven for a friend and me.  Covered the remaining ramekins with plastic wrap and store in either the fridge and freezer. Either way, just pop them into the toaster oven to bake off for easy weeknight dinner or for visiting friends for dinner. Makes cleanup way easier, too. And using the toaster oven saves energy and time. I feel toaster overs are underrated. In my mind, they are adult Easy-Bake ovens. I hope you make and enjoy this recipe!

Ingredients:
  • 1 package (9 oz) of Le Veneniane Pipe Rigate or other GF pasta of your choice
  • 45 grams (~1.5 tablespoons) butter
  • 1 bunch of scallions, chopped 
  • 45 grams (~1.5 tablespoons) potato starch or flour
  • seasonings to taste: salt, white pepper, nutmeg, garlic powder, cayenne, Old Bay, etc
  • 2 cups of milk (whole or low fat)
  • 8 oz cream cheese
  • 6 oz can crab meat
  • 8 oz of melting shredded cheese like Italian blend

Directions:
Heat up a large sauce pan over medium heat. Add in the butter and chopped scallions, stir continuously. Cook until the scallions are slightly browned.  Add in the potato starch/flour and stir until barely golden.  Remove from heat.  Slowly add in milk in 1/2 cup increments, stirring until homogeneous after each addition.

At this time, also get a large pot of salted water boiling for the pasta. Boil the pasta shy of the time instructed on package. We want the pasta more on the firm side of al dente since it will cook more in the oven. Strain and put aside with a small reserve of the pasta water if needed to loosen up the sauce.  

Returning back to the sauce.... Once incorporated, turn up the heat to low-medium. The bechamel sauce should thicken up and come to a slight boil after a couple of minutes. Don't forget to stir constantly to ensure no clumps form. Turn the heat down again to low and add in about 1/2 to 2/3 of the cheese at once. It will take a few minute for it to incorporate with stirring. Then add in the creamed cheese in cut up pieces.  Slowly work in.  Add in the crab with the liquid (carefully remove that wierd paper encasing the crabmeat).  Taste the sauce for seasonings and adjust as needed for your own personal preference.

Add in the pasta to now what is the mornay cheese sauce. Use a large wooden/silicone spoon to fold the pasta and sauce together until evenly distributed. If it is really thick, add in a little of the reserved pasta water as needed. Divide up the mac & cheese amongst 6 ramekins. Top all the mac & cheeses with the reserved cheese. If not cooking immediately, cover tightly with plastic wrap and store in freezer or fridge. Cook uncovered in a 375F oven for 15 minutes or until the topping is a golden brown.  

-Erin Swing
Swing Eats 

This is part of Food Network's Comfort Food Fest. Check out The FN Dish. The comfort food we're focusing on here is comforting macaroni and cheese. Here are other delicious recipes to help keep you warm:

The Heritage Cook: Gluten-Free Cream Cheesy Risotto
The Mom 100: One Skillet Carroty Macaroni and Cheese
Daisy at Home: Squasheroni and Cheese
Creative Culinary: Smoked Gouda with Bacon Macaroni and Cheese
The Cultural Dish: New England (Lobster) Mac n' Cheese
The Wimpy Vegetarian: Curried Cauliflower and Greens Mac ’n Cheese
Napa Farmhouse 1885: Cauliflower and Veggie "Mac" & Cheese
Red or Green: Mac & Cheese with Ham and Jalapenos
Swing Eats: Super Creamy Crab Mac-N-Cheese with Scallions (gluten-free)
Taste with the Eyes: Korean "Mac and Cheese" with Beef, Kimchi, Cheddar
Weelicious: Rice Cooker Mac and Cheese
FN Dish: Food Network Chefs' Takes on the Gooiest Mac and Cheese Ever

Comments

Post a Comment

Popular posts from this blog

Long John Silver's Style Fried Chicken Planks (gluten-free)

Image
I only eat fried foods a few times a year, at most.  If you are gluten-intolerant, you understand.  It's damn near impossible to find safe non-contaminated fries at a restaurant, let alone gluten-free fried foods.  My favorite fried chicken was Long John Silver's chicken planks.  Ah, heaven.  Perfectly delectable battered chicken with no bones or fuss.  Personally, I'll take it over KFC any day.  I rarely make fried food because it's not the healthiest, nor the cleanest to make, the multiple batches of frying while keeping target temperature, and keeping your cool over the hot oil.  Yes, those are chopsticks in the top picture.  I found it easiest to use them to dredge the chicken in the batter, as well to turn and remove from the cooking oil.  This tastes exactly like how I remember LJS's chicken, even if it has been twelvish years for me!  Make this for loved ones to share - they won't know nor let alone care that it is gluten-free.  This chicken is so perf
Read more

Roasted Butternut Squash Soup

Image
So continues Food Network's Fall Fest with squash. The first thing to come to my mind, as I sure most people's minds, is butternut squash soup. With good reason. It's comforting, warm, hearty, rich, and not that difficult to make. Most soups start with a mirepoix (onions, carrots, and celery), which creates the aromatic foundation. Then add in cooked tender squash, stock, seasonings, and puree. That simple. Well, I find the most difficult aspect is the handling of the butternut squash. Every time I break one down, I curse at myself for not buying a cheap work horse cleaver from the Asian market. Hence I prefer to roast the butternut squash split in the oven. Then it works it easy to scoop out and add into the stock pan. Roasting adds a great depth of flavor from the Maillard reaction: the browning reaction (think meats, caramel, etc) that breaks down proteins and carbohydrates into small tasty flavor molecules. I add the mirepoix on the baking sheet to roast with the squ
Read more

Spooky Halloween Buckeyes

Image
Buckeyes are the confectionary for the state of Ohio.  They resemble the nut of the Ohio buckeye tree.  It's a confection made from a peanut butter fudge mostly dipped in chocolate, leaving a circle on top visible.  To make them festive for the season, I topped them with candy eyes I purchased to a cake and candy store.  I think they look adorable with the eyes - more adorable than spooky.  These are homemade Halloween treats that are easy to make and everyone loves, if they like peanut butter.  In this batch I added in a little bit of the fall spices (cinnamon, nutmeg, cloves, allspice) which created a little bit of warmth and depth, but not necessary. Spooky Halloween Buckeyes Ingredients: Creamy Peanut Butter, 1 1/2 cups Vanilla Extract, 1 teaspoon Butter, Salted, 1/2 cup softened at room temp. (add in 1/2 teaspoon salt if using unsalted butter) Powdered/Confectioners Sugar, 3 cups, or as needed Semi-Sweet Chocolate Chips, 1 package/12 ounces Coconut Oil
Read more