This is easy Mac and Cheese with a special twist. I had some biscuits to use up and a can of crab so I added a nice “crumble” to the top and used the rest to make a couple crab cake biscuits. I’ll be playing with this recipe to make it even better, but wanted to make the first batch really easy to make.
Crab Mac and Cheese
Ingredients:
- 8 oz of dried Macaroni
- 2 Tbls. Butter
- 1 Celery stalk, finely diced
- 1/2 Onion, finely diced
- 2 cans low fat Evaporated Milk
- 6 oz low fat Cheddar cheese, shredded
- 1 tsp. salt
- 1 tsp. dried Mustard
- 1 tsp Paprika or a pinch of Cayenne
Crab Crumble and Biscuits
Ingredients:
- 4 Biscuits from a can (Pillsbury Grands work well)
- 2 cans of Crabmeat
- 1/2 cup freshly grated Parmesan cheese
Steps:
Cook the macaroni as directed on package and drain.
Prepare a cookie sheet and 4 small au gratin dishes (for individual portions) or a medium size casserole dish lightly with an oil spray or butter.
Melt butter in small saucepan and saute onion and celery. This is purely optional, so if you don’t have or don’t want the veggies, leave them out!
When they have softened, add the evaporated milk and simmer until heated. Add the salt, mustard, paprika/cayenne and cheese, stir until melted, then mix in the precooked macaroni. Put into small au gratin type dishes for individual servings or a larger pan to serve family style.
Tear the biscuits into smaller pieces. In a food processor, pulse the biscuits, crab and parmesan cheese about 10 times until it becomes crumble like. (if you want to add different seasonings, add them before you pulse the mixture)
Easy Cheesy Baked Crab Cakes
Sprinkle bits of the crumble all over the mac and cheese. Use the rest to form loose patties and put them on the prepared cookie sheet.
Bake at 350 degrees for 20 minutes or until the crab crumble and biscuits have browned.
These could be made as a quick appetizer for a party. Add some chopped green onions and some Old Bay seasoning, make them a little smaller and have a sauce for dipping.