Name: Crab Mac &amp; Cheese
Yield: Serves 2
Ingredients: 2000 grams Manchego; 2000 grams White Cheddar Cheese; 12 quarts Half and Half; 200 grams Shallots; 20 grams Iota Carrageenan; 12 grams Xanthan; 1500 grams White Wine; 90 grams Butter; 160 grams Garlic; 2 tablespoons Green onions; 1 tablespoon Garlic, thinly sliced; 2 ounces Jumbo lump crap meat; 1/8 cup White wine; 1.5 cups Cheese sauce; 1/8 cup Heavy cream; 1/2 teaspoon Old Bay; 4 ounces Garganelli pasta; Lemon juice; Salt

Recipes
Entree
Pasta

Photo by Seven Lions Chicago

Author Notes

A delicious spin on the classic comfort food, curated by Seven Lions Executive Chef Patrick Russ —sevenlionschi

Serves 2

Ingredients

In This Recipe

Tools

Set a Timer

Directions

Cheese
Sweat the shallot and garlic in butter.
Deglaze with white wine.
Add half and half and bring to a boil.
Add iota carrageenan, xanthan and salt.
Whisk in cheeses.
Blend in batches on high for two minutes at a time, adjust.

Macaroni
In a pan, sweat the garlic and green onions.
Add lump crab meat and deglaze with white wine.
Once the pan of white wine is reduced by about 80%, add the cheese sauce and heavy cream.
Add pasta and old bay seasoning.
Adjust seasoning with lemon juice and salt.
Mix with cheese and enjoy!