My Celebrity Life

Nigella Lawson’s crab mac and cheese recipe has fans absolutely gagging for it

Nigella Lawson has left fans desperately hungry after showing off her incredible crab mac n cheese recipe.

The pasta dish was first up for our meecro-wavay queen’s latest episode of Cook, Eat, Repeat, and it looks absolutely incredible.

Showing off how to make the dish, Nigella – famed for her saucy kitchen innuendos – scoffed the delicious meal and suddenly everyone was absolutely hampering for some themselves.

Adding the pasta to the ‘thick, rich, velvety smooth sauce’, Nigella mixed them altogether before telling us: ‘My bowl is ready, and so am I.’

‘If I am making normal mac and cheese, I’d be putting this in a hot oven to blister it now, but this is too special too delicate for such coarse treatment,’ she added, before sprinkling on aleppo pepper.

‘I am ready to dive in. This is the most luscious of treats.’

My Celebrity Life –

Tell us you’re not hungry after seeing this… (Picture: BBC)

‘Nigella you temptress! After 6 months on a diet I hit my goal weight today and now I desperately want to blow it all on this crab Mac and Cheese…,’ one fan wrote.

Another agreed and said: ‘Seriously, all I want for Christmas is a bowl of the [Nigella Lawson] crab Mac and Cheese…’

‘Love you but really it’s quite cruel to make so many good things all in one show because honestly how am I supposed to make crab mac n cheese, cookies and rice pudding cake all in one evening?’ another asked. ‘It’s the only way to satisfy my hunger but ultimately unfeasible.’

Want to know how to make it? We’ve got you covered.



Crab Mac N Cheese Recipe

Ingredients:

  • 100 grams gruyere cheese
  • 15g or 2 x 15ml tablespoons freshly grated parmesan
  • 15g or 1½ x 15ml tablespoons plain flour
  • ¼ teaspoon ground mace
  • ¼ teaspoon smoked sweet paprika
  • ⅛ teaspoon Aleppo pepper or hot smoked paprika, plus more to sprinkle at the end
  • 250 millilitres full fat milk
  • 1 x 15ml tablespoon tomato puree
  • 30g or 2 x 15ml tablespoons unsalted butter
  • 1 fat clove of garlic
  • ½ teaspoon worcestershire sauce
  • 200 grams conchiglie rigate pasta
  • 100 grams mixed white and brown crab meat (50/50)

Method:

  1. Grate the Gruyère into a bowl and add the 2 tablespoons of grated Parmesan. Mix the flour with the spices in a small cup. Pour the milk into a measuring jug and stir in the tablespoon of tomato purée. Put a pan of water on to boil for the pasta.
  2. Find a smallish heavy-based saucepan; I use one of 18cm / 7 inches diameter. Over lowish heat, melt the butter, then peel and mince or grate in the garlic and stir it around in the pan quickly. Turn the heat up to medium and add the flour and spices. Whisk over the heat until it all coheres into an orange, fragrant, loose paste; this will take no longer than a minute. It soon looks like tangerine-tinted foaming honeycomb. Take off the heat and very gradually whisk in the tomatoey milk, until it’s completely smooth. Use a spatula to scrape down any sauce that’s stuck to the sides of the pan.
  3. Put back on the heat, turn up to medium and cook, stirring, until it has thickened and lost any taste of flouriness; this will take anything from 3 to 5 minutes. Stir in the Worcestershire sauce.
  4. Take the pan off the heat and stir in the grated cheeses. It’ll look rather fabulously like Velveeta now. Put a lid on the saucepan, or cover tightly with foil, and leave on the hob, but with the heat off, while you get on with the pasta. If you have an electric or ceramic hob it may be better to take the pan off completely.
  5. So, add salt to the boiling water in the pasta pan, then add the pasta and cook according to the packet instructions, though start checking it a couple of minutes earlier.
  6. When the pasta is just about al dente, add the crabmeat to the smoky cheese sauce, then once you’re happy that the pasta shells are ready, use a spider to lift them into the sauce or drain them, reserving some pasta-cooking liquid first, and drop the shells in. Stir over lowish heat until the crabmeat is hot. If you want to make the sauce any more fluid, as indeed you might, add as much of the pasta-cooking water as you need. Taste to see if you want to add salt – the crab meat you get in tubs tends to be quite salty already, but if you’ve got yours from your fishmonger, it might need it.
  7. Divide between two small shallow bowls and sprinkle with Aleppo pepper or hot smoked paprika.

Nigella Lawson’s Cook, Eat, Repeat is available on BBC iPlayer.


Credit: Original article published here.

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