Crab Mac ’N’ Cheese

Name: Crab Mac ’N’ Cheese
Yield: Serves 2, although I fear I could eat all of it without too much trouble
Ingredients: 100 g mixed white and brown crabmeat (50/50); 1 fat clove of garlic; ½ teaspoon Worcestershire sauce; 200 g conchiglie rigate pasta; 100 g mixed white and brown crabmeat (50/50); ⅛ teaspoon Aleppo pepper, or hot smoked paprika, plus more to sprinkle at the end; 250 ml full-fat milk; 1 x 15 ml tablespoon tomato purée; 2 x 15 ml tablespoons (30 g) unsalted butter; 1½ x 15 ml tablespoons (15 g) plain flour; ¼ teaspoon ground mace; ¼ teaspoon sweet smoked paprika; ⅛ teaspoon Aleppo pepper, or hot smoked paprika, plus more to sprinkle at the end; 100 g Gruyère; 2 x 15 ml tablespoons (approx. 15 g) freshly grated Parmesan

Preparation info

Serves
2
, although I fear I could eat all of it without too much trouble

Difficulty
Medium

Appears in

Cook, Eat, Repeat

By Nigella Lawson

Published 2020

About

After holding out for years against the insidious encroachment of the American appellation of mac ’n’ cheese over here, insisting primly and pointedly on macaroni cheese, I have now officially given up. I know when I’m beaten. Besides, after a while, harrumphing over a change that’s already happened becomes more than a little embarrassing; I was in danger of boring even myself. I can’t stop calling it macaroni cheese when I mean the nursery staple I was brought up on, but otherwise I’m not

Ingredients

Fish course
Pescatarian
Spring

Ingredients

Method