This stovetop crab mac and cheese transports a comforting staple to a delicacy, with lump crab meat, sharp white Cheddar cheese, and creamy Boursin, but it is still quick and easy to make.
Ingredients
- 0.5 pounds penne pasta
- 0.25 cups unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups milk
- 1 teaspoon Old Bay
- 3 cups heddar cheese
- 1 5.2 ounce Garlic & Herbs Soft Spreadable Cheese
- salt to taste
- 1 hot sauce , or to taste
- 2 ounces crab meat
Instructions
-
1
Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain; keep warm.
-
2
Meanwhile, add butter and flour to a saucepan over medium heat. As butter melts, whisk flour to create a roux. Slowly pour in milk, whisking constantly, and cook for 3 to 4 minutes. When milk comes to a boil, turn off heat. Add Old Bay seasoning, Cheddar cheese, and Boursin cheese, and whisk until cheeses are melted and sauce is smooth. Season with salt and hot sauce to taste.
-
3
Stir in drained pasta; gently fold in crab meat.
Nutrition Facts
Per serving
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