Logan’s “Mac-n-Cheese” with Local Crab Meat, Peas and Oven-dried Tomatoes

Recipe courtesy of Chef/Owner Shawn Wellersdick, Port Land Grille
as seen on episode “Seaview Crab Company“, season 1

Serves 8

• 2 cups grated Gruyere cheese
• 2 cups grated Asiago cheese
• 2 cups grated sharp cheddar cheese
• ½ cup grated Parmesan or Pecorino cheese
• ¼ cup flour
• 1 tablespoon cayenne pepper
• 1 teaspoon nutmeg
• 6 tablespoons butter, plus 2 tablespoons for pan
• 4 cups whole milk
• 2 whole bay leaves
• salt & pepper to taste
• 1 pound cleaned, picked North Carolina lump crab meat
• 1 cup coarsely chopped oven dried tomatoes
• 1 cup english peas
• 2 teaspoons Italian parsley
• 4 cups dried pasta (for 8 cups cooked) ziti, shells, rigatoni or macaroni

Preparation:
Preheat oven to 375 degrees. Butter 13 x 9 x 2 inch glass baking dish. Whisk nutmeg and cayenne pepper with flour in small bowl. Melt 6 tablespoons of butter in a heavy, large pot over medium high heat. Add flour mixture, stir one minute – do not allow flour to brown. Gradually whisk in milk, add bay leaves and bring to simmer. Cook until sauce thickens, about four to five minutes. Whisk in 1 ½ cups each of sharp cheddar, Asiago and Gruyere plus ¼ cup parmesan or Pecorino into sauce. Season generously with salt & pepper. Remove bay leaves, stir in pasta and remove from heat. Gently stir in crab meat, oven dried tomatoes, peas and Italian parsley. Pour pasta mixture into prepared dish, sprinkle with reserved cheeses. Bake for 35 – 40 minutes until golden brown and bubbly.

Tags: Logan's Mac-n-Cheese, Peas, Tomatoes

Category: Recipes