Mac and Cheese With Crab Salad
Prep time
Cook time
Total time
Comfort food at its best is a dish of homemade mac and cheese with a crab salad
Recipe type: Main
Serves: 6-8 servings
  • 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
  • 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)
  • 3 Tablespoons mayonnaise
  • 1 Tablespoon Italian White Wine Vinegar
  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.
Recipe by The Surprised Gourmet at