Mac And Cheese Casserole With Imitation Crab Food

MAC AND CHEESE CASSEROLE WITH IMITATION CRAB

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2-quart casserole dish.
• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl.
• Add condensed soup, Cheddar cheese, imitation crab, milk, seafood seasoning, Cajun seasoning, and pepper to rotini; mix ingredients together. Transfer to the prepared casserole dish.
• Mix bread crumbs and melted butter in a small bowl until crumbs are moist; spread evenly over the casserole mixture.
• Cook in the preheated oven until bubbly and topping is golden brown, about 30 minutes.

CRAB AND WHITE CHEDDAR MAC AND CHEESE

Steps:

• Prepare Macaroni and Cheese in large saucepan as directed on package.
• Meanwhile, melt butter in small skillet on medium heat. Add bread crumbs; cook 3 to 5 min. or until golden brown, stirring frequently. Remove from heat.
• Add crabmeat and onions to Macaroni and Cheese; mix well. Cook on low heat 3 to 5 min. or until heated through, stirring frequently. Sprinkle with bread crumbs.

CRAB MACARONI CASSEROLE

Steps:

• Cook macaroni according to package directions., Meanwhile, in a large skillet, saute onion in butter until tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Drain macaroni. Add the crabmeat, sour cream, Swiss cheese, salt, mustard, macaroni and 1/4 cup cheddar cheese to the skillet., Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

EMERIL'S SEAFOOD MAC AND CHEESE

Steps:

• Preheat oven to 400 degrees. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.
• While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melted butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.
• Remove pan from heat. Fold in seafood, macaroni, and cheese; transfer to a shallow 4-quart baking dish. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning; toss, and scatter over macaroni mixture. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

CRAB MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• For the pasta: In a large pot, bring 4 quarts water and the salt to a rolling boil. It should taste like seawater. Stir in the macaroni and cook but leave quite firm, 6 to 8 minutes. Drain the pasta, reserving some of the cooking liquid.
• For the sauce: In a medium pot, reduce the wine over medium heat until the liquid measures about 1/2 cup, 5 to 8 minutes. Reduce the heat to medium-low and add the cream, mustard and a pinch of salt. Bring to a gentle simmer. Stir in the Swiss cheese, Cheddar, Parmesan, Worcestershire and hot sauce and warm until the cheese melts, 3 to 5 minutes.
• Add the macaroni to the cream mixture and stir gently to blend. Allow the macaroni to rest on the stove so the pasta absorbs the flavors, 5 to 10 minutes. Transfer half of the macaroni to a 9-by-13-inch oven-proof baking dish, sprinkle with half of the crab in an even layer. Gently layer on the remaining macaroni, and then another layer of crab.
• For the topping: In a medium bowl, mix the breadcrumbs, Parmesan, parsley and Swiss cheese. Top the pasta with the breadcrumbs and bake until browned and hot, 15 to 20 minutes.

IMITATION CRAB CASSEROLE WITH CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a large saucepan over medium heat; stir in onions and celery. Cook and stir until vegetables have softened and are beginning to turn translucent, about 5 minutes.
• Add crab, condensed soup, water, parsley, seafood seasoning, salt, garlic powder, and pepper; mix to combine. Heat until almost bubbling, about 5 minutes.
• Remove from the heat and blend in Cheddar cheese until melted. Transfer to a 9-inch square casserole dish.
• Mix bread crumbs and melted butter in a small bowl with a fork until combined. Spread over the casserole.
• Bake in the preheated oven until lightly browned and bubbly, 20 to 30 minutes.