Crab Mac & Cheese

Author Notes: A delicious spin on the classic comfort food, curated by Seven Lions Executive Chef Patrick Russ —sevenlionschi
Serves 2
Cheese
-
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
- 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
-
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
- 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!
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