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#THE BEST CHEESES FOR MAC AND CHEESE HOW TO#
#THE BEST CHEESES FOR MAC AND CHEESE FOR MAC#
#THE BEST CHEESES FOR MAC AND CHEESE MAC#

#THE BEST CHEESES FOR MAC AND CHEESE MAC#

This baked crab mac and cheese recipe should be stored in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months. What would YOU serve with this crab mac and cheese recipe? Let me know in the comments below! Pear, Blue Cheese, and Candied Pecan Salad.Obviously, mac and cheese pairs with basically everything (cause it’s so good 😉 ) but since this recipe is on the richer side, I like to pair it with a light salad with some extra veggies on the side: What are your favorite types of cheese to use for homemade mac and cheese? Let me know in the comments below! Whatever you choose, be sure to grate your own cheese to prevent grittiness. Try to use something flavorful – like sharp cheddar, something that melts well – like monterey jack, and something salty – like the cheese blend. If you prefer the flavor of other cheeses to the ones I used here, I’m sure other types would work as well although I can’t guarantee the results. I think this combination of cheeses is THE PERFECT blend to make this mac and cheese dish ultra-creamy, flavorful, and delicious.

#THE BEST CHEESES FOR MAC AND CHEESE FOR MAC#

What are the best cheeses for mac and cheese?įor this recipe, I decided to use sharp white cheddar, monterey jack, and an asiago/parmesan/romano cheese blend. Be sure to drain the can before incorporating it into the recipe. There usually aren’t too many options at the store, so I just buy whatever I can find. If you’re cooking on a budget, use canned crab instead! It’ll still be absolutely delicious and definitely more friendly on the wallet.

#THE BEST CHEESES FOR MAC AND CHEESE HOW TO#

If you’re unsure of what kind of crab to buy, check out this how to choose crabmeat by grade article! Either way, you can’t go wrong.Įither is fine! I prefer to use fresh crab, because it’s local to us and has more flavor. I actually prefer this recipe un-baked, because I’m a purist, and I despise dishes, but Trevor loves the additional flavor and crunch from the breadcrumbs. Add more or less to taste! I like mine extra spicy.

Hot Sauce (optional) – the perfect garnish for all you spice-lovers out there.

Fresh Herbs (optional) – tops the mac and cheese off with some freshness.

Breadcrumbs – when baked, the breadcrumbs add a delicious crunchy texture to the pasta dish.

Salt – brings out the flavors of the other ingredients.

Old Bay Seasoning – a blend of celery salt, black pepper, crushed red pepper flakes, and paprika.

Water – thins out the cheese sauce making it the perfect creamy texture.

White Wine Vinegar – cuts the richness of the cheeses and pairs beautifully with the crab.

Garlic – provides a subtle nutty flavor.

Yellow Onion – adds a slight sweetness.

Butter – adds a rich, creaminess to the sauce.

Evaporated milk also adds a subtle sweetness that complements the crab. Evaporated Milk – gives body and richness to the cheese sauce.Vegetable Broth – provides this dish with an even richer, heartier taste.although the combination is outta this world. If you can’t find this blend, either buy the cheeses separately or just use one. Asiago/Parmesan/Romano Cheese Blend – this blend of cheeses adds a delicious nutty, salty flavor.Monterey Jack Cheese – gives the mac and cheese a creamy, buttery taste.White Cheddar Cheese – adds a sharp, earthy flavor.If it’s not local to you, the canned variety will be just fine. Crabmeat – the perfect addition for all you seafood lovers out there.Keep in mind, if you use a different noodle, cook time may vary. Pasta Shells – I love to use pasta shells for this recipe, but you could also use elbow macaroni noodles.This crab mac and cheese is loaded with elevated flavors such as jumbo lump crab, white wine vinegar, asiago cheese, and old bay seasoning. Are you drooling? Cause I am! Ingredients Tender pasta, three kinds of cheese, seafood, and a bit of tang from the vinegar. It’s so rich, so creamy, SO CHEESY, and bonus: this all cooks in one pot, so you don’t need to boil your noodles separately! This might just be the best mac and cheese I’ve made yet. Another cool thing about American cheese? You can use it to stabilize your sauce if you want to skip the béchamel.If you love seafood and you love mac and cheese then this baked crab mac and cheese is for you! The flavor isn’t much to write home about, so it’s best paired with another cheese (although, in a pinch we’ve been known to slap a few slices on a bowl of noodles and call it a day).

It’s oh-so-silky and because it’s processed, it won’t ever split, so it’s kinda perfect for adding to mac and cheese. We know you’re scoffing, but hear us out: If there’s one thing American cheese is good at, it’s melting.