Cheese

Crab Mac & Cheese

September 22, 2017
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
  • 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
  • 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 This Recipe
Directions
  1. Cheese
  2. Sweat the shallot and garlic in butter.
  3. Deglaze with white wine.
  4. Add half and half and bring to a boil.
  5. Add iota carrageenan, xanthan and salt.
  6. Whisk in cheeses.
  7. Blend in batches on high for two minutes at a time, adjust.
  1. Macaroni
  2. In a pan, sweat the garlic and green onions.
  3. Add lump crab meat and deglaze with white wine.
  4. Once the pan of white wine is reduced by about 80%, add the cheese sauce and heavy cream.
  5. Add pasta and old bay seasoning.
  6. Adjust seasoning with lemon juice and salt.
  7. Mix with cheese and enjoy!

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