Mac & Cheese Sauce:
2 cups parmesan (not that green box stuff)
2 cups Sharp cheddar cheese
1/4 cup sharp and parm mixed (hold for later)
4 cups milk
2 tsp prepared mustard (french’s style mustard)
1 teaspoon of vegetable oil
2 Tablespoons. of roux (1 Tblsp. of unsalted butter and 1 Tblsp. all purpose flour)
½ stick melted butter
2 teaspoons of Lawry’s seasoned salt
1/2 teaspoons of black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
Cook roux until smooth and blonde in color. Add milk and cook until hot, cook slowly until milk is thickened, add seasonings. Stir, add cheese. Cool down and add to pasta later.
1lb of claw crab meat
1 green onion
1 lb of pasta of your choice
Ok Boil 2qts of water in a stock pot. Put a tsp of salt in the water. This recipe is for a standard size box of pasta (1 lb). Notice I said pasta. Doesn’t matter what kind. Now I wouldn’t use spaghetti or anything like that but hey, your world. Penne is awesome. Elbows will do. Stir the pasta so it doesn’t stick together. Cook until Al dente (about 10-12 mins) you don’t wanna cook the pasta too much. It’s gonna cook more in the oven.
Drain pasta. Put your pasta in to a greased 9×9 casserole dish. Remember that green onion? Chop that joint up pretty fine. Just the green part. Mix that and the crabmeat into the pasta.
Now, Pour that beautiful sauce over everything. Make sure cheese sauce is well incorporated.
Ok. Now that cheese you saved? Sprinkle that on top.
Cover with aluminum foil and when ready place in 350 degree oven for 20 minutes.
Take the foil off and let it brown for about 5-7 mins.