Chef Miguel Barclay 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.”
To make 1 portion
100g macaroni
half an 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
To cook
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.
From One Pound Meals by Miguel Barclay.
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