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Crayfish & dulse mac & cheese
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30g plain flour
350ml semi-skimmed milk
140g Cornish Quartz Cheddar Extra Mature, grated
1 tsp Dijon mustard
5g pack Cooks’ Ingredients Dulse Seaweed
100g pack cooked and peeled crayfish tails
1. Preheat the grill to high. Add the pasta to a large saucepan of salted boiling water. Return to the boil and cook for 6 minutes, until just tender. Meanwhile, put the butter, flour and milk into a medium saucepan and whisk together. Keep whisking over a medium heat until the sauce is smooth and thickened, then boil for 1 minute.
2. With the pan off the heat, add 100g cheese and the mustard and stir until silky smooth. Season. Soak the dulse in a few tablespoons of cold water for 1 minute until softened. Drain.
3. Drain the pasta, reserving 2 tbsp of the cooking water. Stir the pasta and water into the cheese sauce, then fold in two-thirds of the crayfish. Spoon half of the macaroni into a medium baking dish and scatter with half of the dulse. Repeat the layers, finishing with the rest of the crayfish and the remaining cheese. Grill for 5-10 minutes until the cheese is golden and bubbling.
Typical values per serving:
This recipe was first published in September 2019.