Save to your scrapbook
Crab mac 'n' cheese
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
We’ve elevated a comforting classic to new heights with the addition of flavour-packed crab, spinach and a crunchy breadcrumb topping – and it’s ready to dive into in under 30 minutes
100g essential Waitrose Macaroni
20g unsalted butter
20g plain flour
250ml semi-skimmed milk
½ tsp English mustard
75g Waitrose & Partners Somerset Cheddar Vintage Strength 7, finely grated
235g pack washed and ready to cook spinach
100g pack Seafood & Eat It Fifty Fifty Crab
20g panko breadcrumbs
Good pinch ground cayenne pepper
1. Preheat the grill to medium-high. Boil the pasta for 6 minutes, until just tender. Meanwhile, put the butter, flour and milk in a pan and bring to the boil, whisking all the time. Once thick and smooth, remove from the heat and stir in the mustard and 60g of the cheese; season.
2. Reserve 2 tbsp of the pasta water. Put the spinach in a colander and pour over the remaining contents of the pasta pan, then let it sit for a few minutes to drain. Tip the macaroni and the now-wilted spinach into a medium baking dish, then pour in the cheese sauce and stir.
3. Mix ½ the crab (a mixture of brown and white) into the pasta, then scatter over the remaining crab. In a bowl, mix the breadcrumbs, cayenne pepper and remaining 15g cheese; sprinkle on top of the pasta, then grill for 5 minutes, until the topping is golden and the sauce is bubbling at the edges.
To make ahead, mix the sauce, pasta and spinach in the baking dish; cool, then chill. Make the cheese crumbs; chill. When ready to bake, fold ½ the crab into the pasta, top with the remaining crab and the crumbs. Bake at 180˚C, gas mark 4 for 30 minutes.
This recipe appeared within the March 2020 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in February 2020.