Our Cookbook

British

Crab Mac 'n' Cheese

A small, rich mac 'n' cheese. We usually drop the crab. From Nigella Lawson's Cook Eat Repeat.

  • YieldServes 2
  • Prep10m
  • Cook20m
  • Effortweeknight
Crab Mac 'n' Cheese

  • 100g Gruyere
  • 2 tbsp (approx. 15g) freshly grated Parmesan
  • 1.5 tbsp (15g) plain flour
  • 0.25 tsp ground mace
  • 0.25 tsp sweet smoked paprika
  • 0.125 tsp Aleppo pepper, or hot smoked paprika, plus more to sprinkle at the end
  • 250ml full-fat milk
  • 1 tbsp tomato puree
  • 2 tbsp (30g) unsalted butter
  • 1 fat clove of garlic
  • 0.5 tsp Worcestershire sauce
  • 200g conchiglie rigate pasta
  • 100g mixed white and brown crabmeat (50/50) optional

Method

  1. Grate the Gruyère into a bowl and stir in the Parmesan. Mix the flour with the mace, smoked paprika and Aleppo pepper in a small cup.
  2. Pour the milk into a jug and stir in the tomato purée. Put a pan of water on to boil for the pasta.
  3. Melt the butter in a small heavy-based saucepan over low heat. Mince or grate in the garlic and stir for a few seconds.
  4. Turn the heat to medium, add the flour and spices and whisk to a loose paste, about a minute.
  5. Off the heat, gradually whisk in the tomato milk until smooth, scraping down the sides.
  6. Return to medium heat and cook, stirring, until thickened and smooth, 3-5 minutes. Stir in the Worcestershire sauce.
  7. Off the heat, stir in the grated cheeses. Cover and leave off the heat while you cook the pasta.
  8. Salt the boiling water, add the pasta and cook to just short of al dente, checking a couple of minutes early.
  9. Stir the crabmeat into the sauce. Lift in the drained pasta, reserving some cooking water, and stir over low heat until the crab is hot. Loosen with pasta water if needed, and taste for salt.
  10. Divide between two bowls and sprinkle with Aleppo pepper or hot smoked paprika.