Throwdown-Inspired Mac and Cheese

This yummy Sunday dinner was inspired by Bobby Flay's Lobster Mac and Cheese, which he made for his Throwdown and actually WON! (Hey, it doesn't happen very often, ok?) I made lots of adjustments that I'm sure saved me a ton of cash like using imitation crabmeat instead of lobster and a blend of Cheddar and Gruyere instead of Fontina and Taleggio. I also took shortcuts by using Seafood stock and just topping the pasta with breadcrumbs and parmesan instead of making everything from scratch. I can't say I'll be winning any Throwdowns with this dish but it sure turned out yummy!

Ingredients:


2 Tbsp butter
2 Tbsp flour
1 c seafood stock
1 c half and half
8 oz Cheddar and Gruyere Blend, grated
1/2 c Mozzarella, shredded
Salt and freshly ground black pepper
1 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp dried tarragon
10 oz imitation crabmeat
Pasta, cooked until al dente
1/2 c dried breadcrumbs
1/4 c Parmesan cheese, grated
Chopped fresh parsley, for garnish


Prep:


1. Preheat the oven to 350ºF. Grease a baking dish.


2. Melt the butter in a saucepan over medium-high heat. Whisk in the flour and cook for 1 minute. Add the stock, half and half; and whisk until the sauce begins to thicken. Add herbs and cook for 5 minutes, whisking occasionally.


3. Remove from the heat and whisk in the cheeses and season with salt and pepper. Add the pasta and stir until combined. Fold crabmeat into the pasta. Pour into baking dish.


4. Sprinkle breadcrumbs and Parmesan over the pasta.


5. Bake 20 minutes, until breadcrumbs are gold brown and pasta is heated through. Garnish with parsley before serving.