Ayesha Curry’s Crab Mac and Cheese
Updated November 25, 2024
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
Kosher salt
1 pound dry, medium shell pasta
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups half-and-half, warmed
1 cup grated Asiago cheese
1 cup grated Parmesan
¼ cup sweet chili sauce (such as Mae Ploy brand)
½ teaspoon ground white pepper, plus more to taste
½ pound picked fresh crabmeat
½ cup thinly sliced scallions
Nutritional analysis per serving (6 to 8 servings)
50 grams carbs; 82 milligrams cholesterol; 502 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 20 grams fat; 2 grams fiber; 754 milligrams sodium; 28 grams protein; 5 grams sugar
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.
Powered by
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.
This was delicious. Unlike other commentators, I found the contrast of the rich, yet light, asigo-based bechamel sauce a good contrast to the sharp chili sauce. I had questioned the ratio of a half pound of crab to a pound of pasta. Many recipes call for a 1:1 ratio, i.e., one pound of crab to a pound of pasta. Even at this ratio, the crab flavor from a high quality half pound came through strongly. As for the question of pan size, the instructions seem off. This batch would not have fit well into a 9" by 9" square pan. Since I prefer more broiled surface area, I used a 12" diameter round casserole. It was perfect. I made the recipe "as is" with the single exception of adding more parmesan on top of the mixture after it was in the casserole dish. I will make this again, and would make it for guests. I will cut the green onions more thinly or use chives instead for the next go around.
I used a 9 x 13 baking pan instead of 9 x 9.
Great recipe! Basically tuna noodle casserole with crab. Love the scallions in this. Add a very nice crunch.
I made this as the recipe suggested. I loved it. I used good quality crab meat and even used Mae Ploy brand chili sauce. I felt like the chili sauce was a quick trick to add peppers and spices with zero knife time. To me, it was like tasting the flavors of a crab sushi. And, as with most casseroles, it tasted even better the next day reheated. This is one of my favorites.
I added home made cocktail sauce instead of sweet chili sauce. Was pretty good.