Before I retired from the LVMPD, I had many a locker room/hallway/parking lot conversation with lots and lots of really cool folks… One of those folk is a Mrs. Lauri Moss. Down to earth, funny, and good hearted, and dare I say—she likes Nascar just a little bit? Ok, she is a walking tribute on some days to all that is Nascar! She talks the talk and walks that walk baby …can’t say that about everyone but Lauri….that funny lady is a diehard fan!
Lauri and I bumped careers on several occasions-all of which were a pleasure but before I left for the greener pastures of Montana, she met me in the hallway one afternoon and gave me this recipe straight from a cookbook that must be out there named, “Comfort food of the Gods.” Ok, not really but it should be! And, if there is such a book out there I would love to know about such publication.
Lauri and I talked about cooking on several occasions and I am grateful she shared this wonderful recipe with me. I modified it a little for my husband’s tastes but Lauri, thank you thank you thank you! Normally, I would just make mac and cheese on those cold days I need a lil feel good and hide in your sweat pants kind of meal..but adding crab to the mix kicks this meal up to a level of decadence not matched by plain ol’ mac and cheese.
It makes it errr, special. Real special. You might even feel a little “fancy” eating this. Shoot, take an ice cream scoop to the casserole, plate it with a little fresh herbs and I’m sure there is a restaurant out there (I may have even been to such a restaurant back in the day) that will charge you $14.95 for a scoop of this calling it a happy hour special. Lauri and I hope you enjoy it for much less moolah per scoop!
Lauri, I miss your laugh lady. Kaden is a lucky lil’ guy to have you as a grammy!
- 3 C. Macaroni or small shells (Uncooked)
- 1 3/4 C. Milk
- 5 Oz. Can of Evaporated Milk
- 2 Tbsp. Butter
- 1 1/2 Tbsp. Flour
- 1/4 Tsp. Cornstarch
- 1/4 Tsp. Salt
- 1/8 Tsp. Black Pepper
- 1/8 Tsp. Ground Dried Mustard
- Splash of hot sauce (I use Frank's)
- 1 1/2 C. Cheddar Cheese, Grated and Divided (1 C. for macaroni, 1/2 C. for topping.)
- 1 C. Monterey Jack Cheese, Grated
- 2-6 oz. Cans of Crab Meat, Drained (Or crab meat of your choice-about a cup and a half of meat)
- 2 Tbsp. Bread Crumbs
- Heat water to boiling in a stock pot. Add macaroni and cook according to package directions. Drain and rinse. Set aside in a larger bowl-temporarily.
- Preheat oven to 350.
- Over medium heat, add butter to cast iron skillet and heat. Once butter is melted and bubbling, add the flour, cornstarch, salt, dry mustard, and pepper to the butter and whisk continuously. Add the milk and evaporated milk to the pan and continue to whisk to work out any lumps. Add the splash of hot sauce. Bring to a boil and boil for 1 minute. Remove from heat. Add the grated cheese to the liquid butter/milk sauce and stir the cheese in until melted.
- Pour the entire cheese mixture over the cooked macaroni noodles. Fold the macaroni and cheese mixture together. Add both cans of crab meat to the noodles and cheese (or crab meat of your choice). Fold crab meat in.
- Pour entire contents into a buttered 8 by 8 casserole dish. Sprinkle top with remaining 1/2 c. cheese (more if you like it really cheesy)and breadcrumbs. Bake at 350 for 25 minutes. To obtain a nice crust on top, turn the oven to broil and allow the top to crisp for about 1-3 minutes, watching closely to avoid burn.
- Let sit 5 minutes. Scoop and serve hot.