Nigella Crab Mac ’n’ Cheese is made with conchiglie pasta, Gruyère, Parmesan, crabmeat, milk, smoked paprika, tomato purée, and Aleppo pepper. This recipe creates a richly creamy, subtly spiced dish that brings the briny sweetness of crab into comforting, deluxe mac ’n’ cheese. It takes about 35 minutes to prepare and serves 2.
Nigella Crab Mac ’n’ Cheese Ingredients
- 100g Gruyère, grated
- 2 tbsp (approx. 15g) freshly grated Parmesan
- 15g (1½ tbsp) plain flour
- ¼ tsp ground mace
- ¼ tsp sweet smoked paprika
- ⅛ tsp Aleppo pepper or hot smoked paprika, plus more for garnish
- 250ml full-fat milk
- 1 tbsp tomato purée
- 30g (2 tbsp) unsalted butter
- 1 fat garlic clove, minced
- ½ tsp Worcestershire sauce
- 200g conchiglie rigate pasta
- 100g mixed white and brown crabmeat (50/50)
How To Make Nigella Crab Mac ’n’ Cheese
- Prep Ingredients: Grate cheeses and mix flour with spices. Combine milk and tomato purée in a jug. Boil water for pasta.
- Make Roux: Melt butter in a saucepan, add garlic, then stir in flour and spices to form a fragrant orange paste.
- Add Milk Gradually: Take off heat, whisk in milk slowly until smooth, scraping down sides.
- Thicken Sauce: Return to heat and stir until thickened and smooth; add Worcestershire sauce.
- Add Cheese: Off the heat, stir in Gruyère and Parmesan. Cover and set aside.
- Cook Pasta: Salt boiling water, cook pasta until just al dente. Add crabmeat to sauce, then stir in drained pasta.
- Serve: Warm over low heat until crab is hot. Add pasta water to loosen if needed. Plate and sprinkle with Aleppo pepper.
Recipe Tips
- Use Equal Crabmeat: A 50/50 mix of white and brown crabmeat is essential for balanced flavor.
- Warm the Bowls: Preheat serving bowls with hot water for longer-lasting warmth.
- No Baking Needed: Skip topping or grilling—this is rich enough as-is.
- Taste for Salt: Some crabmeat is pre-salted; adjust only after tasting.
- Customize the Heat: Add more or less paprika/Aleppo pepper to your taste.
What To Serve With Crab Mac ’n’ Cheese
A crisp green salad with a lemony vinaigrette cuts through the richness perfectly. Pair with chilled white wine, like Chablis or a Provençal rosé, for a balanced, elegant meal.
How To Store Crab Mac ’n’ Cheese
Refrigerate:
Cool leftovers quickly and refrigerate in a covered container for up to 1 day. Reheat gently on the stove, adding a splash of milk.
Freeze:
Not ideal for freezing due to the crab and dairy, but possible if well sealed. Defrost completely before reheating slowly.
Crab Mac ’n’ Cheese Nutrition Facts (Estimated per serving)
- Calories: 640
- Total Fat: 34g
- Saturated Fat: 18g
- Carbohydrates: 48g
- Sugar: 5g
- Protein: 33g
- Sodium: 720mg
- Fibre: 2g
FAQs
Can I use all white crabmeat?
You can, but the flavor won’t be as rich—Nigella insists on a 50/50 mix.
Is this dish spicy?
Mildly; the paprika and Aleppo pepper give warmth, not heat.
Can I use a different pasta shape?
Yes, macaroni or fusilli work well—any shape that holds sauce.
Should I add breadcrumbs?
No, this version skips the baked topping for a creamy, stovetop finish.
Can I substitute other cheeses?
You may use Emmental or a mild cheddar, but Gruyère is ideal for richness and melt.
Nigella Crab Mac ’n’ Cheese Recipe
Description
A rich, creamy macaroni dish elevated by sweet crabmeat, Gruyère, and spices—Nigella’s luxurious twist on the American comfort classic.
Ingredients
Instructions
- Mix milk and tomato purée; boil water for pasta.
- Melt butter, add garlic, then flour and spices to form a paste.
- Off heat, whisk in milk gradually until smooth.
- Return to heat and stir until thickened; add Worcestershire sauce.
- Stir in cheeses, cover, and set aside off heat.
- Cook pasta until al dente, add crab to sauce, then combine with pasta.
- Heat gently, adjust with pasta water if needed, and serve sprinkled with paprika.
Notes
- Use equal parts brown and white crab for best flavor.
- Don’t overheat cheese sauce once crab is added.
- Warming bowls helps retain dish temperature.
- Avoid baking—this is designed as a rich stovetop meal.