Nigella Crab Mac ‘N’ Cheese

This delicious Crab Mac ‘N’ Cheese by Nigella Lawson is a creamy and comforting meal, perfect for a quick weeknight dinner. It’s easy to make with simple ingredients like pasta, cheese, and crabmeat. You can even swap the crab for shrimp or chicken, making it flexible and crowd-pleasing!

Ingredients Needed:

• 100g Gruyère, grated
• 15g (2 tablespoons) Parmesan, freshly grated
• 15g (1½ tablespoons) plain flour
• ¼ teaspoon ground mace
• ¼ teaspoon sweet smoked paprika
• ⅛ teaspoon Aleppo pepper or hot smoked paprika (plus extra for sprinkling)
• 250ml full-fat milk
• 1 tablespoon tomato purée
• 30g (2 tablespoons) unsalted butter
• 1 clove garlic, minced
• ½ teaspoon Worcestershire sauce
• 200g conchiglie rigate pasta
• 100g mixed white and brown crabmeat (50/50)

How To Make Crab Mac And Cheese:

1. Prepare the cheese mixture: Grate the Gruyère and Parmesan into a bowl. Mix the flour with the mace, paprika, and Aleppo pepper. Combine milk and tomato purée in a measuring jug. Boil water for pasta.
2. Make the cheese sauce: Melt butter over low heat, add minced garlic, and stir quickly. Increase heat to medium, whisk in the flour, and spice mix until a smooth orange paste forms. Gradually add the milk mixture, whisking continuously until smooth.
3. Thicken the sauce: Cook the sauce over medium heat for 3-5 minutes, stirring constantly until thickened. Add Worcestershire sauce and mix well.
4. Add the cheese: Remove from heat, stir in the Gruyère and Parmesan until melted and smooth. Cover the saucepan and set aside.
5. Cook the pasta: Add salt to the boiling water and cook the pasta according to the package instructions until al dente.
6. Combine pasta and sauce: Stir the crabmeat into the cheese sauce, then add the cooked pasta. Adjust sauce consistency with pasta water if needed.
7. Serve: Divide into bowls and sprinkle with Aleppo pepper or hot smoked paprika.

Recipe Tips

• Use fresh crabmeat: Fresh crab gives the best flavor, so taste before adding salt if using pre-packaged crab.
• Cook pasta al dente: Make sure the pasta is firm to avoid mushiness when mixed with the sauce.
• Add milk slowly: Gradually whisk in milk to keep the sauce smooth and lump-free.
• Keep the heat low: After adding cheese, keep the sauce on low heat to avoid graininess.
• Save pasta water: Use reserved pasta water to thin the sauce if it becomes too thick.

How To Store & Reheat Leftovers

Storing in the fridge: Store leftovers in an airtight container in the fridge for up to 2 days.

Reheating: Reheat on the stovetop over low heat, stirring occasionally. Add a splash of milk or water to adjust consistency.

Nutrition Facts

• Calories: 600
• Protein: 33g
• Carbohydrates: 50g
• Fat: 30g
• Fiber: 2g
• Sodium: 800mg

Try More Nigella Lawson Recipes:

• Pasta With Clams And Bottarga
• Old-fashioned Sandwich Loaf
• No-knead Bread Recipe