Nigella Crab Mac ‘N’ Cheese

This delicious crab mac ‘N’ cheese is a creamy, indulgent twist on a classic comfort dish. Packed with rich cheese, a hint of spice, and sweet crabmeat, it’s the perfect hearty meal. You can easily adjust the spices and use any type of pasta, making it both flexible and flavorful.

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