2013 Artisan Cheese Festival cooking demonstrations
Nick's Cove Dungeness Crab Mac n’ Cheese
Austin Perkins
Serves 6 – 8
1 pound Dungeness crab meat
2 pounds dried elbow macaroni pasta
½ pound unsalted butter
¾ cup flour
½ gallon whole milk
½ gallon heavy cream
2 leeks, white part only, sliced
1 cup Point Reyes Toma, shredded
1 cup Spring Hill Cheddar, shredded
½ cup Parmigiano-Reggiano, shredded
salt
Tabasco
fresh lemon juice (¼ lemon)
parsley, chopped (for garnish)
toasted breadcrumbs (for garnish)
In a large pot bring three gallons of water to a rolling boil. Add pasta and boil, stirring occasionally, 6-8 minutes. Add to a large mixing bowl and set aside.
In another large pot begin melting butter. Add the leeks and sweat 5-10 minutes, until soft. Add the flour. Stir constantly; cook until the mixtures bubbles for 2-3 minutes and smells like shortbread. Add the milk and bring to a boil; reduce to simmer. Allow the mixture to reduce while simmering, approximately 5 minutes. Add the cream and again allow to simmer for 5 minutes. Add all the cheese, whisk until incorporated. Add salt to taste; add 3-5 drops of Tabasco sauce and the juice of a quarter lemon. Pour over pasta and add crab meat, stirring to incorporate. Serve with toasted breadcrumbs and parsley.
