There’s nothing like macaroni and cheese. And though I tend to like the more simple version, this dressed up recipe is so phenomenal I had to share it. And the stovetop method is so easy. The pairing is superb with the toasty yet fruity 2006 Reserve Chardonnay.
• 1 lb. crab meat, cooked
• ¾ lb. macaroni pasta (or any small pasta)
• 1 tbsp. olive oil
• 1 stick of butter
• 1 small white onion, finely chopped
• 2 cloves of garlic, finely chopped
• ¼-1/3 cup all purpose flour
• 1 bay leaf
• 1 cup vegetable stock
• ½ cup cream
• 2 cups grated aged Cheddar cheese
• Salt and pepper
• 2 tbsp. chopped parsley
• 2 tbsp. truffle oil
Bring a large pot of water to a boil and add the macaroni. Cook until al dente, drain, and set aside.
In a large pot, heat the olive oil and butter. Add the onion and garlic and sauté until soft, about 3 minutes. Add the flour slowly, a little bit at a time, to form a roux. Use as little as possible and cook slightly for 1-2 minutes. Add the bay leaf and vegetable stock, stirring constantly to form a smooth sauce. Simmer for about 10 minutes on medium heat. Remove the bay leaf.
Add the cream and cheese, then season generously with salt and pepper. Stir in the crab and truffle oil and then fold in the pasta. Top with parsley.
