Imitation Crab Macaroni and Cheese
This imitation crab macaroni and cheese recipe is courtesy of Mid-Atlantic Dairy Associations staff member Stephanie (Beeman) Roscinski. Take your macaroni and cheese to the next level by adding imitation crab meat.
- 2 1/2 Cups dry macaroni
- 2 1/2 Cups shredded cheese, divided
- 1/4 Cup butter
- 1/4 Cup flour
- 2 Cups whole milk
- Salt, to taste
- Pepper, to taste
- Mustard, to taste
- 1 can of condensed cream of shrimp soup
- 8 Ounces package imitation crab, chopped
- 1/4 Cup bread crumbs
Preheat oven to 400 degrees F. Cook the macaroni according to package directions. Drain cooked macaroni and place in 9-by-9-inch casserole dish.
Mix 2 cups shredded cheese in with cooked macaroni while still hot. Start the sauce by making a roux: Melt the butter in a heavy-bottomed saucepan over medium-low heat. When melted and foamy, add the flour and whisk together to form a paste. Add milk in portions; continue to whisk until mixture is blended and creamy. Stir in salt, pepper and mustard to liking. Add the condensed shrimp soup once all the milk has been incorporated. Once the sauce is fully melted and blended, add the imitation crab; stir well to coat.
Pour mixture over macaroni and cheese in the casserole dish. Top with bread crumbs and cheese. Bake in a 400 degree oven until topping is browned and cheese melts, approximately 30 minutes.