metro_boomin
Novice Foodie
As I surfed the internet, I found this recipe Well, this dish is kind of those meals that only served by high end restaurants so I said to myself "I am poor to eat at those restaurants, but why don't I give it a try cooking by my self" Well, here it is, this is the Macaroni and Brie with Crab Yep, you'll be amazed how awesome this dish is.
Ingredients:
You see!! Even though it is kind of expensive, I am sure you can do it home even if you are not a professional chef
Ingredients:
- 8 ounces macaroni pasta
- 8 ounces Brie cheese, rind removed and cut into cubes
- 1 cup lump crabmeat, picked over for shells
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish and set aside.
- Cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook the roux for 1-2 minutes, stirring constantly, until it turns a light golden brown.
- Gradually whisk in the milk, making sure to whisk out any lumps. Cook the sauce, stirring constantly, until it thickens, about 5 minutes.
- Stir in the garlic powder, paprika, salt, and pepper.
- Add the Brie cheese cubes to the sauce, stirring until the cheese is melted and the sauce is smooth.
- Gently fold in the cooked macaroni pasta and lump crabmeat until evenly coated with the cheese sauce.
- Transfer the macaroni and cheese mixture to the prepared baking dish. Sprinkle the grated Parmesan cheese over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown on top.
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with chopped fresh parsley, if desired, and serve hot.
You see!! Even though it is kind of expensive, I am sure you can do it home even if you are not a professional chef