Mac and Cheese With Crab Salad
Nothing says comfort food quite like mac and cheese, but make it homemade Mac and Cheese with Crab Salad and you have extra comfort.
When that mac and cheese is made from scratch mere words can’t describe the gooey goodness. This method may take a bit longer than using the box version, but well worth the effort. A melt-in-your mouth taste you won’t be able to resist.
Boil 8 ounces of large elbow noodles according to the package directions. You want the noodles al dente or firm to the tooth so that it will have a little bite to it when added to the cheese sauce. This way it can absorb more of the cheese. I use Ronco Large Elbows because they seem to hold up better.
Put 3 cups of milk in a saucepan on medium heat. You want the milk to just begin to bubble, not boil.
In another saucepan (one large enough to hold everything) melt 1 stick (1/2 cup) butter and add 1/2 cup all-purpose flour. Once it’s incorporated and a pale yellow, let the mixture cook for 30 seconds and take it off heat. Whisk constantly as it’s making this blonde roux as not to let it burn.
When you take the roux off the heat continue to whisk vigorously as you add a little milk in. Continue whisking and adding the milk a little at a time until all is incorporated. Whisk until you have a silky smooth sauce that coats the back of a spoon. Put back on heat and slowly add 2 cups of grated sharp cheddar cheese in a little at a time, continuing to whisk as the cheese melts.
Once all the cheese is melted, add 2 teaspoons fresh ground kosher salt to help with the cheese flavor. Taste your sauce. If it doesn’t seem cheesy enough, add a little more salt to aid the flavor. You can use any type of cheese you prefer for this dish. I just like the taste of the sharp cheddar.
Drain the noodles and slowly add to the cheese sauce. You can place the mac and cheese in a casserole dish and top with more cheese and bread crumbs. Pop it in a preheated 350 degree oven for 10 minutes for a different taste. I personally like mine drowning in a lot of creamy and gooey cheese sauce so I serve it without baking it.
Crab Salad
A crab salad goes well with a big dish of homemade mac and cheese. Chop spinach (the amount depends on the size salad you want) and place in two bowls. Split, seed and finely dice 1 Roma tomato. Sprinkle tomato over spinach. Cut 8 ounces of crab meat into 3/4-inch chunks and toss with spinach and tomato. I use Louis Kemp Crab Delights Leg Style Imitation Crab Meat.
For the dressing whisk together 3 tablespoons mayonnaise and 1 tablespoon Italian White Wine Vinegar. Drizzle mixture over salad, top with freshly grated Parmesan cheese and serve. These ingredients will make approximately 2 servings of the salad.
It doesn’t take a table full of dishes to be a delectable meal. Combine some of your favorite comfort foods for a meal that will be satisfying in so many ways.
Appreciate you dropping by today. Is mac and cheese a comfort food for you? What are your comfort foods? Hope you’ll give these recipes a try. If you do, please be sure to drop back by and let me know how they turned out for you. If you post them online, just add the tag #thesurprisedgourmet. I’d love to know what you think
Cucina Felice!
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
- MAC & CHEESE
- 8 Ounces large elbow noodles
- 3 Cups milk
- 1 Stick (1/2 cup) butter
- ½ Cup all-purpose flour
- 2 Teaspoons fresh ground kosher salt
- 2 Cups extra grated sharp cheddar cheese
- CRAB SALAD
- 8 Ounces fully cooked crab meat
- Spinach (amount depends on size of salad)
- 1 Roma tomato, split, seeded and finely diced
- Fresh grated Parmesan cheese (to taste)
- DRESSING
- 3 Tablespoons mayonnaise
- 1 Tablespoon Italian White Wine Vinegar
- Boil 8 ounces of large elbow noodles according to the package directions. You want the noodles al dente or firm to the tooth so that it will has a little bite to it when added to the cheese sauce. This way it can absorb more of the cheese.
- Put 3 cups of milk in a saucepan on medium heat. You want the milk to just begin to bubble, not boil.
- In another saucepan (one large enough to hold everything) melt 1 stick (1/2 cup) butter and add ½ cup all-purpose flour. Once it's incorporated and a pale yellow, let the mixture cook for 30 seconds and take it off heat. Whisk constantly as it's making this blonde roux as not to let it burn.
- When you take the roux off the heat continue to whisk vigorously as you add a little milk in. Continue whisking and adding the milk a little at a time until all is incorporated. Whisk until you have a silky smooth sauce that coats the back of a spoon. Return to heat and slowly add 2 cups of extra grated sharp cheddar cheese in a little at a time, continuing to whisk as the cheese melts.
- Once all the cheese is melted, add 2 teaspoons fresh ground kosher salt to help with the cheese flavor. Taste your sauce. If it doesn't seem cheesy enough, add a little more salt to aid the flavor. You can use any type of cheese you prefer for this dish.
- Drain the noodles and slowly add to the cheese sauce. You can place the mac and cheese in a casserole dish and top with more cheese and bread crumbs. Pop it in a preheated 350 degree oven for 10 minutes for a different taste.
- Crab Salad
- Chop spinach (the amount depends on the size salad you want) and place in two bowls. Split, seed and finely dice 1 Roma tomato. Sprinkle tomato over spinach. Cut 8 ounces of crab meat into ¾-inch chunks and toss with spinach and tomato.
- For the dressing whisk together 3 tablespoons mayonnaise and 1 tablespoon Italian White Wine Vinegar. Drizzle mixture over salad, top with freshly grated Parmesan cheese and serve. This amount will make approximately 2 servings of salad.
Mmm Mac and Cheese is such a classic and probably my husband’s favorite. It might be time to give into temptation and make a batch!
Lauren recently posted…Shaved Brussel Sprout Salad with Cider Vinegar and Bacon
Lauren, Mac and Cheese is a huge favorite at our house too. Give this a try, I think your husband will love it.
Love mac ‘n cheese, and this is the perfect time of the year for it. Never thought to combine it with a crab salad — love the idea! The creamy macaroni and succulent crab would make a terrific combo. Thanks!
John/Kitchen Riffs recently posted…Easy No-Stir Oven Polenta
John, the mac and cheese goes great with the crab salad. Hope you’ll try it. The creamy texture of the mac and cheese goes with just about anything in my book.
Yes, mac and cheese is one delicious comfort food. I haven’t made a homemade batch in an embarrassingly long time! My daughter seems to prefer the Kraft version over mine. I think it’s time to try again as yours has inspired me!
Liz, mac and cheese is one of the best comfort foods for us. Hope you’ll give this a try and add some extra sharp cheese to entice your daughter to try it.
Thankfully I have never had mac and cheese from a box. that sounds horrible. I love your version though with a side of salad
Tania, the side of salad is just an added bonus. The box version of mac and cheese is okay in a pinch, but I definitely prefer the homemade every time.
[…] tasty Crab Salad Sandwich came about as a result of the Mac and Cheese recipe I recently […]
[…] Beef Wonder came together with some simple ingredients I keep on hand, along with a little leftover Mac and Cheese, some leftover Farfalle in Alfredo Sauce, and a tad bit of leftover sausage […]