Ingredients
Scale
- 1/2 pound elbow macaroni (8 oz/250g)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 ¼ cups milk
- 1/4 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 pound imitation crab (8 oz/250g; cut into bite-sized pieces)
- 1/3 cup breadcrumbs
Instructions
- Preheat your oven to 375℉ and set the rack in the middle position.
- Cook the elbow macaroni according to the package directions (minus 1 minute). Drain in a colander and set aside.
- Melt the butter in a large nonstick pan over medium-high heat. Add the flour and cook for 1-2 minutes, whisking constantly, until it develops a golden color.
- Whisking constantly, gradually add the milk and heavy cream. Once the mixture boils, reduce the heat to medium and continue cooking for 2 minutes until it thickens to the consistency of heavy cream. Remove from the heat and stir in the cheddar cheese, salt, and black pepper.
- Add the macaroni, imitation crab, and cheese sauce to a large bowl or pot. Mix until combined. Pour the mixture into an 8-inch square baking dish. Sprinkle breadcrumbs on top.
- Bake for 15-20 minutes or until the breadcrumbs are golden brown.
Notes
Serve hot and pair with a garden salad or steamed vegetables for a balanced meal. To reheat leftovers, add a splash of milk or cream to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg