Summertime on the coast reminds me of Crab Mac & Cheese. If you’ve ever been to Nick’s and tried the Mac you’ll know it’s a fan-favorite. Here’s a chance to try it at home! Serve with a few cold beers in the summer sun…
Nick’s Cove Dungeness Crab Mac And Cheese
serves six to eight
1 pound dungeness crab meat
2 pounds dried elbow macaroni pasta
1/2 pound unsalted butter
3/4 cup flour
1/2 gallon whole milk
1/2 gallon heavy cream
2 leeks, white part only, sliced
1 cup Point Reyes Toma, shredded
1 cup Spring Hill Cheddar, shredded
1/2 cup parmigiana reggiano, shredded
In a large pot, bring 3 gallons of water to a rolling boil. Add pasta and boil stirring occasionally 6-8 minutes. Add to a large mixing bowl and set aside.
In another large pot begin melting butter. Add the leeks and sweat 5-10 minutes, until soft. Add the flour. Stir constantly; cook until the mixtures bubbles for 2-3 minutes and smells like short bread. Add the milk and bring to a boil; reduce to simmer. Allow the mixture to reduce while simmering, approximately 5 minutes. Add the cream and allow to simmer for 5 minutes. Add all the cheese, whisk until incorporated. Add salt to taste; add 3-5 drops of Tabasco sauce and the juice of a quarter lemon.
Pour over pasta and add crab meat, stirring to incorporate.
Serve with toasted breadcrumb and parsley.