The Surprised Gourmet

Homemade Mac and Cheese with Crab Salad is comfort food at its best

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.

Comfort food in the form of Homemade Mac and Cheese with Crab Salad

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!

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Mac and Cheese With Crab Salad

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins

Serves: 6-8 servings

Comfort food at its best is a dish of homemade mac and cheese with a crab salad

Ingredients

• 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

Instructions

1. 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.
2. Put 3 cups of milk in a saucepan on medium heat. You want the milk to just begin to bubble, not boil.
3. 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.
4. 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.
5. 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.
6. 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.
7. Crab Salad
8. 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.
9. 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.

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