Ayesha Curry’s Crab Mac and Cheese
Updated Nov. 26, 2024
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt
- 1pound dry, medium shell pasta
- 2tablespoons unsalted butter
- 2tablespoons all-purpose flour
- 2cups half-and-half, warmed
- 1cup grated Asiago cheese
- 1cup grated Parmesan
- ¼cup sweet chili sauce (such as Mae Ploy brand)
- ½teaspoon ground white pepper, plus more to taste
- ½pound picked fresh crabmeat
- ½cup thinly sliced scallions
Nutritional analysis per serving (8 servings)
502 calories; 20 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 28 grams protein; 754 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and transfer to a large bowl.
- Step 2
Meanwhile, in a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook, whisking, until the mixture is lightly browned and has a toasty aroma, about 2 minutes. Whisk in the half-and-half, increase the heat to medium-high, and continue to cook, whisking, until the mixture bubbles and thickens. Reduce the heat to low and stir in the Asiago, Parmesan, chili sauce, white pepper and 1 teaspoon salt; continue to cook, stirring, until smooth.
- Step 3
Heat the broiler and arrange an oven rack 4 inches from the heat source. Pour the sauce over the pasta in the bowl, then stir in the crabmeat and scallions. Season to taste with additional salt and pepper, then transfer to a 9-inch-square baking dish or other 2 ½-quart baking dish. (If you’d like to prep ahead, you can cover the baking dish and refrigerate up to 1 day. Set out at room temperature for 30 minutes, then bake at 350 degrees until warmed before broiling.)
- Step 4
Transfer the dish to the oven and broil until the top is golden brown, 2 to 3 minutes. Serve hot.
Private Notes
Comments
Flavor was wonderful. Substituted flake style imitation crab (pollock blend). Will try with water packed tuna next time. Couldn't locally source sweet Thai chili sauce, substituted a teaspoon of smoked paprika instead.
Reprise: In addition to my earlier comments, I add that for guests, I would tend to serve in individual gratin dishes.
I used a 9 x 13 baking pan instead of 9 x 9.
Made exactly as is and broiled in a 9x9 casserole that fit just fine. I did take another commenter’s note about shaving Parmesan over top before broiling and used three dried Thai chili’s left over from the late summer harvest instead of chili sauce… This dish is excellent! Next time, I’ll use lobster. Thanks for a keeper.
I always wonder if the recipe developers hate it when people list all their substitutions?? I love this recipe - made it with smoked Gouda cheese and smoked cheddar in almost equal parts and two cans of crab meat. Put some extra cheese and bread crumbs on top before putting under the broiler. Delicious right out of the oven. Think I would cut back on the 1 lb of pasta so it would stay a bit creamer but overall delish!
I used a mix of smoked Gouda and smoked cheddar and two cans of canned crab with a bit more cheese grated on top with bread crumbs before going under the broiler. It was delicious. Might increase the crab next time but this is a fabulous Mac and cheese. Another great combo would be to use pimento cheese for zippiness with the crab.