Macaroni & Cheese Recipes

Ingredients

1 lb. cooked king crab (5 large legs)
1 lb. large elbow macaroni (package uncooked)
1 1/2 cup Tillamook® Medium Cheddar Cheese
1 1/2 cup Tillamook® Colby Jack Cheese
3 oz. parmesan cheese, shredded
8 tbsp. Tillamook® Butter (to melt, grease casserole dish & for white sauce 4 tbsp.)
2 cups half and half
1 slice stale white bread, grated
3 tbsp. bread crumbs
4 tbsp. all purpose flour
2 tbsp. yellow onion, chopped
1 tsp. garlic, chopped
1 tsp. salt (for pasta water)
1/2 tsp. ground nutmeg
1/2 tsp. ground black pepper
1 casserole dish

Preparation

Bring a large pot of water to the boil for the elbow macaroni (8 minutes).

During this time, start making your béchamel (white sauce). In a medium saucepan melt 4 tbsp of butter, then add 4 tbsp of flour and stir. Add 2 cups of half and half in increments. Continuously stir. Add 1/2 tsp of nutmeg, 1/2 cup of each cheese and 1/2 tsp pepper. Keep mixing until blended, turn off heat, cover saucepan and let stand.

Combine the remaining 3 cheeses, divide into 3 event amounts.

Drain your elbow macaroni and put back in large pot. Combine the following with your cooked pasta: 2 tbsp of butter and the béchamel sauce, mix thoroughly.

Use butter to grease the glass casserole dish. Add 1/3 of pasta mix, then a layer of cheese, add another 1/3 pasta mix, cover with one layer of cheese and add the remaining pasta mix. Spread the rest of cheese on top.

Bake for 35 minutes.

In a frying pan on medium heat melt 2 tbsp of butter, then add 1 tsp garlic, 2 tbsp onion sauté, do not brown. Add shredded crab for 2 minutes, then add dry breadcrumbs and mix thoroughly.

Remove dish from oven and place crab and ingredients onto pasta. Top dish with remaining cheese and the last topping is the white bread crumbs.

Put in broiler until golden brown, let stand and it’s ready to serve 8