Page 19 - Boca Club News - September '24

Boca Club News, Page 19
Second Helpings:

A Favorite Recipe from the Past Pages of

Boca Club News… Four-Cheese Crab Mac ‘n’ Cheese

Talk about comfort food! Is there anyone who can
resist mac ‘n’ cheese – especially when the cheese is a
combination of Cheddar, Gruyere, Fontina and Parmesan
– and then you top that by adding in chunks of real jumbo
crabmeat. This recipe is supposed to serve six, but only
if you can control the appetites of the friends and family
who get their first tastes of this special dish.
Serves 6

Ingredients:
1 (1-pound) package cavatappi pasta;
½ cup unsalted butter;
¼ cup all-purpose flour;
1 quart whole milk, warmed;
1 tablespoon hot sauce;
1 teaspoon kosher salt;
½ teaspoon black pepper;
2 cups shredded mild Cheddar cheese (about 8 ounces);
1 cup shredded Gruyere cheese;
1 cup shredded Fontina cheese;
1¼ cups shredded Parmesan cheese;
1 pound jumbo lump crab meat, drained and picked to
remove any bits of shell;
1 cup Panko (Japanese-style breadcrumbs);
1/3 cup sliced scallions.

Directions:
1. Preheat the oven to 375°F. Lightly grease a 13- x 9-inch
baking dish. Cook the pasta according to the package directions 3. Add the Cheddar, Gruyere, Fontina and 1 cup of brown and the edges are bubbly, about 25 minutes. Garnish
for al dente. Set aside. Parmesan; stir until the cheeses melt and the mixture is with the scallions.
2. Melt ¼ cup of the butter in a Dutch oven over medium. smooth.
Whisk in the flour and cook, whisking constantly, until smooth, 4. Pour the cheese sauce over the hot cooked pasta in a
about 2 minutes. Gradually whisk in the warm milk; increase large bowl; stir to coat. Gently stir the crab meat into the
the heat to medium-high, and cook, whisking constantly, until pasta mixture. Pour the mixture into the prepared baking
almost simmering, about 10 minutes. Stir in the hot sauce, salt dish. Melt the remaining ¼ cup butter. Stir together the
and pepper; cook, whisking often, until slightly thickened and melted butter, panko, and remaining ¼ cup Parmesan;
bubbly, about 5 minutes. Remove from the heat. sprinkle over the pasta mixture. Bake until the top is golden
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