Make this indulgent brown butter and crab macaroni cheese spiked with jalapeńos and hot sauce. It's comfort food on another level.
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Serves
4
Macaroni
Whole Milk
Unsalted Butter
Jalapeños
Plain Flour
Gruyère
Extra Mature Cheddar
Grated Mozzarella
Parmesan
Sriracha
Brown Crab Meat
White Crab Meat
Shichimi Togarashi
Panko Breadcrumbs
Sesame Seeds
Serves
4
Macaroni
Whole Milk
Unsalted Butter
Jalapeños
Plain Flour
Gruyère
Extra Mature Cheddar
Grated Mozzarella
Parmesan
Sriracha
Brown Crab Meat
White Crab Meat
Shichimi Togarashi
Panko Breadcrumbs
Sesame Seeds
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Step 1.
Heat the oven to 200°C.
Step 2.
Boil the macaroni in salted water for 7-8 mins. Drain, holding onto a cup of the cooking water. Thinly slice the jalapeños.
Step 3.
While the pasta cooks, warm the milk until it’s just below a simmer. In a large saucepan, melt the butter over a medium heat. Allow it to melt, foam and start to sizzle. Add ¾ of the jalapeños and cook off for a minute or two before tipping in the flour. Whisk the flour into the butter to make a roux. Cook over a medium heat for 6-7 mins or until it has a caramel brown colour and smells toasty.
Step 4.
Working gradually, whisk the warm milk into the roux, one ladle at a time, ensuring the sauce is smooth between each addition. Keep going until all of the milk has been incorporated and you have a smooth, rich béchamel. Take the saucepan off the heat, grate the cheeses into the béchamel and whisk to combine. Whisk in the sriracha and the brown crab meat. Season with salt to taste.
Step 5.
Fold the pasta through the spicy cheese sauce and tip into a baking dish. Scatter the white crab meat over the top along with the remaining sliced jalapeños. Mix the shichimi togarashi with the breadcrumbs and sesame and sprinkle over the top.
Step 6.
Slide into the oven for 20-25 mins until golden and bubbling. Whip it out, allow it to sit for 10 mins and then serve.
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