CRAB MACARONI & CHEESE
HACCP rules:
Prep Time:
Yield
Shelf Life
- 2 flozBroth – ShellfishrecipeCRAB MACARONI & CHEESE
- 3 flozSauce – AlfredorecipeCRAB MACARONI & CHEESE
- 3 ozSpread – Pimento CheeserecipeCRAB MACARONI & CHEESE
- 6 ozPasta – Barilla, FusillirecipeNOTE*
- 2 ozpizza cheeseCRAB MACARONI & CHEESE
- 4 ozjumbo lump crab meatCRAB MACARONI & CHEESE
- 1/8 tspS&P MixrecipeCRAB MACARONI & CHEESE
- 1 1/2 tbspBread Crumbs – Parmesan Pankorecipetoasted
- 1 tbspgreen oniontrimmedthinly sliced
- 1
Gently heat Stock, Alfredo and Pimento Cheese in a saute pan over medium heat until they come to a simmer. Cook until the cheese melts, and a light sauce is created.
- 2
Heat Fusilli in boiling salted water for 10-15 seconds, until heated through.
- 3
Drain well and add to the pan. Fold in fontina and crab meat. Gently toss to coat the pasta evenly with the sauce.
- 4
Continue cooking to heat through, ensuring that the sauce does not over-reduce. The cheese should be just melted, and the sauce should be creamy.
- 5
Season with S&P. Taste and adjust seasoning as needed.
- 6
Using a rubber spatula, transfer immediately to a warm gratin dish, pulling all the sauce from the pan into the dish.
- 7
Evenly distribute breadcrumbs and green onion over the pasta.
- 8
Carefully place mac & cheese onto the underliner, as shown in the photo.
Description
Serving Size
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