PITTSBURGH (KDKA) — Rania Harris, of Rania’s Catering, is making Crab Mac and Cheese this week!

Crab Mac and Cheese

In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Browse our favorite macaroni casserole recipes perfect for your next picnic or potluck. Be sure to make enough to share! Browse our favorite macaroni casserole recipes perfect for your next picnic or potluck. Be sure to make enough to share. Try one of our 7 best cheeses for mac & cheese. Cook your pasta after making your sauce. Letting your sauce rest for those 8 minutes or so let’s it thicken just slightly, which will make it the. More Macaroni and Cheese Recipes These Are the 15 Most-Loved Macaroni and Cheese Recipes on Allrecipes Whether you like it made on the stovetop, baked in the oven, or with flavorful mix-ins, we've got you covered with these unique and delicious macaroni and cheese dishes.

Ingredients:

• Sea salt
• Greek olive oil
• 2 cloves garlic – minced
• 1 medium sweet onion – diced
• 1 pound Jumbo Lump Crabmeat
• ½ cup dry sherry
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• I pint heavy cream
• 1 cup half and half
• 1 tablespoon chopped fresh parsley + additional for garnishing
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh thyme
• 2 teaspoons dry mustard
• 1 teaspoon smoked paprika
• 4 ounces Gruyere cheese, shredded
• 4 ounces shredded Parmesan
• 12 ounces shredded sharp cheddar cheese
• 1 pound elbow macaroni – cooked al dente
• 1 cup (or more if needed) reserved pasta water
• 4 ounces cream cheese
• Buttered Panko bread crumbs (about 1 ½ cups)

Directions:

Preheat the oven to 375 degrees. Bring a pot of salted water to a boil and add 1 tablespoon of olive oil to the water.

Heat enough olive oil in a large skillet over medium-high heat to sauté the onion and garlic. Add the garlic and onion and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the crab and cook, stirring occasionally, until the crab starts to brown, 3 to 5 minutes. Scoop the contents of the skillet into a bowl and set aside.

Deglaze the skillet with the sherry and reduce slightly. Add the butter to melt, then add the flour and cook, stirring, until there are no remaining clumps. Whisk in the heavy cream, milk, parsley, tarragon, thyme, mustard and paprika, followed by the Gruyere, Parmesan and 8 ounces of the Cheddar cheese. Bring to a simmer, then lower the heat and simmer on low until the mixture has thickened. Season with salt and pepper

Meanwhile, add the elbow macaroni to the boiling water and cook according to the package instructions. Reserve 1 – 2 cups of the pasta water, then drain the pasta and return to the pot, making certain that you leave at least ½ cup of the pasta water in the pot. Add the cheese sauce, cream cheese and crab and mix well. Add some pasta water 1/4 cup at a time, to loosen the mixture, as the pasta will soak up the sauce. Season with more salt and pepper, if needed.

Cook For A Cruise

Pour the mixture into a buttered 9×13-inch baking dish. Sprinkle the remaining 4 ounces Cheddar cheese and buttered Panko bread crumbs (about 1 ½ cups) to cover evenly over the top. Bake until the bread crumb and cheese topping starts to turn brown, 10 to 15 minutes. Sprinkle with parsley.

Serves: 8

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