Alaska Crab Mac & Cheese from the Alaska Seafood Marketing Institute is a very tasty way to get your #Seafood2xWk. Plus, even the little seafoodies in your life will be smiling for more.
Alaska Crab Mac & Cheese
| 1 lb. Italian fusilli or trottole pasta, cooked al dente, drained and kept warm | |
| 1 lb. Alaska crabmeat (2 lbs. Alaska King, Snow or Dungeness crab legs) | |
| 2 cups bite-sized pieces of fresh asparagus (about 9 oz.), | |
| 1/2 cup butter | |
| 1/2 cup flour | |
| 1 teaspoon salt or garlic salt or onion salt | |
| 1/2 teaspoon cracked black pepper | |
| 1 quart non-fat or 1% milk, warmed | |
| 1 cup shredded Gruyere or Swiss cheese | |
| 1 cup shredded Parmesan cheese | |
| 2 cups shredded sharp white cheddar cheese | |
| 1/2 to 3/4 cup panko breadcrumbs | |
| 1/2 teaspoon each smoked paprika and dried thyme |
Alaska Crab Mac & Cheese is a very tasty - and easy - way to get your little seafoodies smiling for more seafood! Recipe from Alaska Seafood Marketing Institute
| 1. | Preheat oven to 400 degrees F. |
| 2. | In a large pot over medium-low heat, melt butter. Whisk in flour and cook 2 minutes, stirring constantly. |
| 3. | Stir in the salt, pepper and warm milk. Cook and whisk until sauce has thickened and is smooth. |
| 4. | Turn heat to lowest setting; stir in cheeses. Turn off heat; continue stirring until sauce is smooth. |
| 5. | Gently blend in the pasta, crabmeat and asparagus. Turn mixture into a spray coated 9x13-inch pan or 8 (1-1/2 cup) baking dishes. |
| 6. | Blend together breadcrumbs, smoked paprika and thyme; sprinkle evenly over pasta. |
| 7. | Bake 20 minutes or until sauce is bubbly and topping is browned. |
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