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…

Cheers,

 

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

Salt
Tabasco
Lemon juice

Garnish

Parsley, chopped
Toasted breadcrumbs

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.

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