LIVINGLIVING
Crab mac and cheese (serves 1)
Ingredients:
• 100g macaroni
• 1Ž2 onion, finely diced
• 1 garlic clove, sliced
• Pinch of dried chilli flakes
• Squirt of English mustard
• 1 tsp butter
• 1 tsp plain flour
• 100ml milk
• Handful of mature cheddar cheese,
grated
• 1 tbsp crab, (tinned)
• Olive oil
• Salt & pepper
MAKING CARBS COUNT
Method:
Preheat your oven to 190°C/gas 5. Also
bring a pot of salted water to the boil and
cook the macaroni al dente.
Meanwhile, in a saucepan, gently fry
the onions over a medium heat in a splash
of olive oil. After a few minutes, when they
start to go translucent, add the chopped
garlic and continue to fry until the garlic
starts to brown. Then add the dried chilli
flakes and a squirt of mustard, stir and
then add the butter. As soon as the butter
melts, add the flour and stir until the flour
has disappeared.
At this point add the milk very slowly,
bit by bit, while continuing to stir. Once
you have a thick sauce, remove from the
heat and stir in the cheese. Taste and
season if required.
Next, add the crab and macaroni to
the sauce, stir, and transfer to a lightly
greased oven-proof dish. Cook for 30
minutes until bubbling on top.
This recipe is taken from One
Pound Meals by Miguel Barclay,
who says, "Crab? In a One
Pound Meal? It's a little known
secret that you can now get the
most amazing tinned crab in
supermarkets. Make sure you
get the whole chunks and not
the shredded stuff, and then
give it a try. Here I have used it
to create a decadent twist on
an already rich and luxurious
mature cheddar mac & cheese."