hosted by Laverne Diede & Rhonda Fitterer
Crab Macaroni & Cheese
- 8 oz. cavatappi (curly tube-shaped pasta) or rotini
- 2 cups whole milk, divided
- 1/4 cup flour
- 3 cups shredded cheddar cheese
- 1 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- 4 oz. cream cheese, cut up, softened
- 1/4 tsp hot sauce
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups lump or claw crab meat
- 4 tbsp. sliced fresh chives, divided
Cook pasta according to package directions, drain, reserving 1/2 cup of the pasta cooking water; set aside.
In a large saucepan heat 1 cup milk over medium heat until bubbles form on the outside edge. Whisk flour and remaining 1 cup milk in a small bowl until smooth; slowly whisk into warm milk. Bring to a boil; boil 1 to 2 minutes or until thickened, stirring frequently. Reduce heat to low; sit in cheddar cheese, mustard and Worcestershire sauce until cheese is melted. Whisk in the cream cheese until melted. Stir in hot sauce, salt and pepper.
Toss cheese mixture with pasta, adding reserved pasta water as necessary. Stir in crab and 3 tbsp. of the chives. Garnish with remaining 1 tbsp. chives.
Avocado Dressing
- 1 large avocado
- 1 tbsp. & 2 tsp lemon juice
- 1/2 cup Greek yogurt
- 1 tsp hot sauce
- 1/4 cup extra virgin olive oil
- 2 garlic cloves
- 3/4 tsp salt
Add all ingredients to a blender or use hand mixer and blend until smooth. Chill until ready to serve. Great for dipping vegetables.
