Ayesha Curry’s Crab Mac and Cheese
Updated Nov. 26, 2024
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt
- 1pound dry, medium shell pasta
- 2tablespoons unsalted butter
- 2tablespoons all-purpose flour
- 2cups half-and-half, warmed
- 1cup grated Asiago cheese
- 1cup grated Parmesan
- ¼cup sweet chili sauce (such as Mae Ploy brand)
- ½teaspoon ground white pepper, plus more to taste
- ½pound picked fresh crabmeat
- ½cup thinly sliced scallions
Nutritional analysis per serving (8 servings)
502 calories; 20 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 28 grams protein; 754 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and transfer to a large bowl.
- Step 2
Meanwhile, in a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook, whisking, until the mixture is lightly browned and has a toasty aroma, about 2 minutes. Whisk in the half-and-half, increase the heat to medium-high, and continue to cook, whisking, until the mixture bubbles and thickens. Reduce the heat to low and stir in the Asiago, Parmesan, chili sauce, white pepper and 1 teaspoon salt; continue to cook, stirring, until smooth.
- Step 3
Heat the broiler and arrange an oven rack 4 inches from the heat source. Pour the sauce over the pasta in the bowl, then stir in the crabmeat and scallions. Season to taste with additional salt and pepper, then transfer to a 9-inch-square baking dish or other 2 ½-quart baking dish. (If you’d like to prep ahead, you can cover the baking dish and refrigerate up to 1 day. Set out at room temperature for 30 minutes, then bake at 350 degrees until warmed before broiling.)
- Step 4
Transfer the dish to the oven and broil until the top is golden brown, 2 to 3 minutes. Serve hot.
Private Notes
Comments
Flavor was wonderful. Substituted flake style imitation crab (pollock blend). Will try with water packed tuna next time. Couldn't locally source sweet Thai chili sauce, substituted a teaspoon of smoked paprika instead.
I used a 9 x 13 baking pan instead of 9 x 9.
Unfortunately, this recipe was a dud. It sounds nice but ends up being bland. I had high hopes but I’ll need to look elsewhere for a good crab macaroni and cheese recipe. I could’ve done without the sweet chili sauce and the cheese needs to be more pungent.
It was mild and flavorful. Substituted chicken and a bit of bacon for the crab.
Reprise: In addition to my earlier comments, I add that for guests, I would tend to serve in individual gratin dishes.
This was delicious. Unlike other commentators, I found the contrast of the rich, yet light, asigo-based bechamel sauce a good contrast to the sharp chili sauce. I had questioned the ratio of a half pound of crab to a pound of pasta. Many recipes call for a 1:1 ratio, i.e., one pound of crab to a pound of pasta. Even at this ratio, the crab flavor from a high quality half pound came through strongly. As for the question of pan size, the instructions seem off. This batch would not have fit well into a 9" by 9" square pan. Since I prefer more broiled surface area, I used a 12" diameter round casserole. It was perfect. I made the recipe "as is" with the single exception of adding more parmesan on top of the mixture after it was in the casserole dish. I will make this again, and would make it for guests. I will cut the green onions more thinly or use chives instead for the next go around.
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