It’s the weekend which means it time to indulge (#cheatday)! We have literally concocted you the ultimate cheat meal and once it hits your mouth the only words you will utter are #noregrets. So … drum roll please…
APWU Original Crab and Corn Mac & Cheese
- 1 half pint heavy cream
- 1.5 lbs cooper cheese
- 1 1/2 cups whole milk
- 1 (16oz) box Rotini
- 1 1/2 cups sweet corn (drained of canned)
- 3 tablespoons butter
- 1 cup Panko bread crumbs
- 2 tablespoons freshly chopped chives
- 1 lb colossal lump crab meat
In medium saucepan combine heavy cream, milk, and cooper cheese. Heat on medium low whisking regularly until thoroughly melted. Do not boil. Add the corn and reduce heat to low. Drain crab and check for any shell. Add butter to a sauté pan and melt over medium heat; add the Panko bread crumbs and sauté until golden brown (about 3 minutes). Follow provided instructions on pasta box. This is not a baked macaroni and cheese so you do not want to under cook your pasta. We would suggest cooking one minute past the recommended al dente time. Drain pasta and add back into stock pot; pour cheese and corn mixture over pasta and stir gently with rubber spatula over low heat. Gently fold in crab. Add salt to taste. While gently stirring increase the heat to medium for one minute to ensure it is thoroughly warmed. Add the Mac and Cheese to your serving dish and sprinkle with toasted Panko and freshly chopped chives. Enjoy!
Want to recreate the look? Served in Williams Sonoma’s Aplico Lions Head soup bowl!
