Mac & Cheese has got to be one of my favorite comfort foods. Well the other night I had several people over for dinner. I have learned to make things that give me the ability to enjoy my guests without spending the whole night in the kitchen. Served in individual ramekins, this recipe makes 12 servings. I only had 6 guests so the extras went into the refrigerator to be heated later in the week for lunch or another meal. I served this with a big spinach salad and presto… I had endless accolades which is always a great thing!
Simple Bechamel Sauce
4 Tbs butter
4 Tbs flour
1 pint half and half
Decadent Mac & Cheese With Roasted Garlic And Lump Crab Meat
12 oz package Orzo pasta cooked according to package instructions
16 oz good lump crab meat
1 cup American cheese
1 cup Gruyere cheese
1 cup Cheddar cheese
1 Tbs butter
1 Tbs Old Bay or Fish Seasoning
3/4 cup roasted garlic cloves (about three heads)
1/2 cup chopped fresh parsley
salt & pepper to taste
Preheat oven to 350 °F. Start with the simple Bechamel sauce. In a sauce pot melt the butter then add the flour. Cook for one to two minutes. Add the half & half and continue cooking on medium heat until sauce begins to thicken slightly. Next add parsley, chopped roasted garlic and fish seasoning.
Remove sauce from the heat and add American cheese first. I find that American is a great binder. Next add Gruyere and then cheddar last. Stir on and off the heat until all the cheese is melted evenly in the sauce. Once cheese is melted, remove from heat and add Orzo pasta and stir. Last add the lump crab meat and very gently fold it into the mac & cheese.
Spoon into desired size ramekins (I used 6 oz size). In a blender blend 1/2 cup bread crumbs with 1/2 cup french fried onions for your topping. Bake for 20 minutes.
Trust me, all you need is 6 oz of this decadent mac & cheese. Serve with a salad and enjoy!