Fusilli Mac and Cheese with Crab
{"handle":"fusilli-mac-and-cheese-with-crab-recipe","title":"Fusilli Mac and Cheese with Crab","seoTitle":"Fusilli Mac and Cheese with Crab","seoDescription":"This is comfort food with a luxurious twist.","image":"https://images.ctfassets.net/vmuke7sdou62/1FOlLLD8jTQhk4P1CbpFmB/7e68517472fe35a12d00ebc00b065780/image_-_2022-06-03T145702.432.jpeg","ingredients":"
- 2 ears of corn, shucked, or 1 cup frozen corn kernels
- 4 tbsp. butter
- 1 bunch scallions, chopped
- 1 stalk celery with leafy top, finely chopped
- 2 jalapeño chiles, finely chopped
- 2 tbsp. fresh thyme, chopped
- 3 cloves garlic, finely chopped or grated
- 1 bay leaf
- Salt and pepper
- 2 lb. king crab legs, shelled and coarsely chopped, or 1 lb. lump crabmeat
- 1 tbsp. Old Bay seasoning
- 2 tsp. Frank’s RedHot or other hot sauce
- 1 lb. fusilli
- 1 ½ cups Monterey Jack or Pepper Jack
- 1 ½ cups shredded yellow cheddar
- 1 tbsp. plus 1 1/2 tsp. cornstarch
- 1 can (12 oz.) evaporated milk
","preparation":"
Step 1
Bring a large pot of water to a boil for the pasta.
Step 2
Invert a small bowl inside a large bowl. Stand 1 ear of corn on the small bowl. Using a sharp knife, cut off the kernels. Use the flat edge of the knife to scrape the juices from the cob. Repeat with the remaining ears of corn.
Step 3
In a large skillet, melt 2 tbsp. butter over medium-high heat. When it foams, add the scallions, celery, chiles, thyme, garlic, bay leaf, and corn; season with salt and pepper. Cook, stirring often, until the vegetables soften, 5 to 6 minutes. Stir in the crabmeat, Old Bay, and hot sauce.
Step 4
Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions.
Step 5
In a large bowl, toss both cheeses with the cornstarch. Stir in the evaporated milk.
Step 6
Drain the pasta and return it to the pot. Add the remaining 2 tbsp. butter and the cheeses. Toss the pasta over medium heat until the cheeses melt and the sauce is blended, 1 to 2 minutes. Mix in the vegetables and crabmeat; season.
","tags":"Rachael Ray In Season, Pasta, Cheese, Kid Friendly, Fish and Seafood, Comfort Food","publishDate":"2022-06-08T04:00:00Z","status":"Publish","author":"Rachael Ray","relatedProduct1":{"product_id":6216268873910,"variant_id":37921130676406,"handle":"cucina-round-serving-bowl-10-inch"},"relatedProduct2":{"product_id":6216188068022,"variant_id":37920976732342,"handle":"nonstick-pasta-pot-with-pour-spout-and-lid"},"relatedProduct3":{"product_id":6216242135222,"variant_id":37921076576438,"handle":"box-grater"},"relatedProduct4":{"product_id":6216269496502,"variant_id":37921131888822,"handle":"melamine-garbage-bowl"}}
__Tip__
Stovetop mac and cheese is the way to go. The pasta stays firmer and moister than the baked version.
Ingredients
- 2 ears of corn, shucked, or 1 cup frozen corn kernels
- 4 tbsp. butter
- 1 bunch scallions, chopped
- 1 stalk celery with leafy top, finely chopped
- 2 jalapeño chiles, finely chopped
- 2 tbsp. fresh thyme, chopped
- 3 cloves garlic, finely chopped or grated
- 1 bay leaf
- Salt and pepper
- 2 lb. king crab legs, shelled and coarsely chopped, or 1 lb. lump crabmeat
- 1 tbsp. Old Bay seasoning
- 2 tsp. Frank’s RedHot or other hot sauce
- 1 lb. fusilli
- 1 ½ cups Monterey Jack or Pepper Jack
- 1 ½ cups shredded yellow cheddar
- 1 tbsp. plus 1 1/2 tsp. cornstarch
- 1 can (12 oz.) evaporated milk
Directions
Step 1
Bring a large pot of water to a boil for the pasta.
Step 2
Invert a small bowl inside a large bowl. Stand 1 ear of corn on the small bowl. Using a sharp knife, cut off the kernels. Use the flat edge of the knife to scrape the juices from the cob. Repeat with the remaining ears of corn.
Step 3
In a large skillet, melt 2 tbsp. butter over medium-high heat. When it foams, add the scallions, celery, chiles, thyme, garlic, bay leaf, and corn; season with salt and pepper. Cook, stirring often, until the vegetables soften, 5 to 6 minutes. Stir in the crabmeat, Old Bay, and hot sauce.
Step 4
Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions.
Step 5
In a large bowl, toss both cheeses with the cornstarch. Stir in the evaporated milk.
Step 6
Drain the pasta and return it to the pot. Add the remaining 2 tbsp. butter and the cheeses. Toss the pasta over medium heat until the cheeses melt and the sauce is blended, 1 to 2 minutes. Mix in the vegetables and crabmeat; season.