Macaronni and Crab Bake
So back to the recipe book I traveled, and I (and John and Judy) really wanted to try this. In my opinion the recipe called for a lot of waste and needed a kick. I will post my suggestions below.
This photo was taken just before I baked it. It smelt yummy and this dish was filled AFTER 3portions were given away in tupperware, and 4 side servings had been eaten!!!!!!!!!!!
It make A LOT. My advice is to cut the recipe in 1/2. Unless you are cooking for more than 8 people.
The cheese they chose, AND the one I used had very little flavour as well. I will make this again as I did enjoy it, but all who have tried it said it was lacking.....something.
nonstick cooking spray
large casserole dish
Spray your pan and set aside. Preheat oven (if cooking immediately) to 350.
900g package of shell macaronni
Boil pasta and drain. Set aside in a large mixing bowl.
1/4 cup margarine
1 medium onion sliced thinly (or diced if you prefer)
1/3c flour
3/4 tsp salt (we omitted)
1/2 tsp pepper (we would add 1 tsp)
4 cups milk
1 pound (450g) of brie/camembert rind removed and coarsely chopped
2 6oz cans of crabmeat drained
In a large skillet (or a pot that will hold 4+ cups of liquid, melt butter. add onions and stir well under tender. Stir in dry ingredients. Add milk all at once to make a rue. Stir constantly from the bottom until it begins to get thick. Add cheese and stir until melted. Pour mixture over pasta and fold in the crab meat. ***note we think a bag of salad shrimp should be added too.
Mix well and pour into prepared baking dish.
3-4 slices of bread ripped into small pieces or 1 cup of bread crumbs
1 tsp seasoning (italian or spicey your call)
Sprinkle on top and cover. Bake for 45 minutes to an hour with the last 10 minutes uncovered to brown the top. Serve with fresh crusty bread and a salad.
NOTE:
Opinions given while trying this: 1 vote for a different stronger cheese like an extra old white cheddar, 2 votes for cayenne pepper added to sauce, 1 vote for horseradish, 1 vote tomatoes in sauce. we did try a bit with curry but the spice took over the crab flavor.
As you have to remove the rind, there is a LOT of wasted cheese when using this kind!
"BON APPETIT!"
This photo was taken just before I baked it. It smelt yummy and this dish was filled AFTER 3portions were given away in tupperware, and 4 side servings had been eaten!!!!!!!!!!!
It make A LOT. My advice is to cut the recipe in 1/2. Unless you are cooking for more than 8 people.
The cheese they chose, AND the one I used had very little flavour as well. I will make this again as I did enjoy it, but all who have tried it said it was lacking.....something.
nonstick cooking spray
large casserole dish
Spray your pan and set aside. Preheat oven (if cooking immediately) to 350.
900g package of shell macaronni
Boil pasta and drain. Set aside in a large mixing bowl.
1/4 cup margarine
1 medium onion sliced thinly (or diced if you prefer)
1/3c flour
3/4 tsp salt (we omitted)
1/2 tsp pepper (we would add 1 tsp)
4 cups milk
1 pound (450g) of brie/camembert rind removed and coarsely chopped
2 6oz cans of crabmeat drained
In a large skillet (or a pot that will hold 4+ cups of liquid, melt butter. add onions and stir well under tender. Stir in dry ingredients. Add milk all at once to make a rue. Stir constantly from the bottom until it begins to get thick. Add cheese and stir until melted. Pour mixture over pasta and fold in the crab meat. ***note we think a bag of salad shrimp should be added too.
Mix well and pour into prepared baking dish.
3-4 slices of bread ripped into small pieces or 1 cup of bread crumbs
1 tsp seasoning (italian or spicey your call)
Sprinkle on top and cover. Bake for 45 minutes to an hour with the last 10 minutes uncovered to brown the top. Serve with fresh crusty bread and a salad.
NOTE:
Opinions given while trying this: 1 vote for a different stronger cheese like an extra old white cheddar, 2 votes for cayenne pepper added to sauce, 1 vote for horseradish, 1 vote tomatoes in sauce. we did try a bit with curry but the spice took over the crab flavor.
As you have to remove the rind, there is a LOT of wasted cheese when using this kind!
"BON APPETIT!"
Not sure that this was worth the cost. I have had way less expensive meals and enjoyed them more
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