Ingredients
- Salt
- 1 pound cavatappi or elbow pasta with lines on conchiglie (small fat tube/covering formed pasta with lines)
- two tablespoons extra-virgin essential olive oil
- 6 tablespoons butter
- 3 ribs celery with leafy tops, finely chopped
- 1 medium onion, finely chopped
- 1/2 small red bell pepper, seeded and finely chopped
- three or four cloves garlic clove, finely chopped
- 1 bay leaf
- A Couple Of tablespoons freshly chopped thyme leaves, several sprigs
- About 1 tablespoon grated lemon zest
- Freshly ground pepper
- 3/4 pound fresh lump crabmeat, selected for shells and flaked
- 1 tablespoon sea food seasoning (suggested: Old Bay)
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- Freshly grated nutmeg, to taste
- 1 tablespoon Dijon mustard
- 1/3 pound, about 1 rounded cup grated sharp white-colored Cheddar
- 1/3 pound, about 1 rounded cup shredded Gruyere or Swiss cheese
- 3 tablespoons hot sauce (suggested: Frank's In Demand)
- 1 cup panko bread crumbs
- An ample handful flat-leaf parsley, finely chopped
- 1/2 cup grated Parmigiano-Reggiano cheese, a few handfuls
Directions
Bring a sizable pot water to some boil over medium heat, then salt water. Add some pasta and prepare for three or four minutes, (it will likely be undercooked). Awesome, drain well and combine it with a sizable bowl.
Meanwhile, inside a medium saucepan. heat two tablespoons of additional-virgin essential olive oil, 2 turns from the pan, and 1 tablespoon from the butter over medium to medium-high temperature. Add some celery, onion, red pepper. garlic clove, bay leaf, thyme, lemon zest, pepper and salt, to taste. Prepare to tender, six to eight minutes. Add some crabmeat towards the vegetables and season liberally with sea food seasoning. Stir to mix, then remove from heat.
Inside a medium sauce pot, over low heat, melt 3 tablespoons butter and whisk within the flour. Prepare for one minute, then whisk within the milk and produce to some bubble. Season the sauce with salt, pepper and nutmeg, to taste, and prepare for any couple of minutes, before the mixture jackets the rear of a spoon. Add some mustard and also the cheese and stir inside a figure 8 motion. Add some vegetables and crab, sauce towards the bowl using the pasta and transfer the mix to individual baking crocks or perhaps a large casserole dish. This is often made ahead up to now and refrigerated.
Preheat the oven to 375 levels F.
To accomplish the dish, melt a few tablespoons butter in a tiny skillet, over low heat and add 3 tablespoons hot sauce. Warm through, adding the panko crumbs and toss to evenly coat the crumbs in sauce mixture. Awesome the crumbs, then add in the parsley and 1/2 cup grated Parmigiano -Reggiano cheese. Top the mac n cheese using the spicy crumb mixture. Arrange individual crocks on the baking sheet or place the casserole on baking sheet to trap any drips. Bake until brown and heated through, about ten minutes. If cooking from cold, the mac n cheese will require 40 to forty-five minutes, but add some crumbs the final ten minutes of baking.
Recipe thanks to Rachael Ray