Crabby Mac N Cheese

Crabby Mac uses the Classic Baked Mac and Cheese recipe with the delicious addition of crab!

• 12 ounces chopped cooked crab
• Kosher salt
• 8 ounces fusilli or other short pasta
• 4 tablespoons unsalted butter, plus more for the baking dish 1/4 cup all-purpose flour
• 2 cups whole milk, heated
• 1 bay leaf
• Pinch of freshly grated nutmeg
• 2 1/2 cups shredded sharp white cheddar cheese
• 1 1/2 cups shredded gruyere cheese

Bring a pot of salted water to a boil; add the pasta and cook until al dente. Reserve 1 cup cooking water, then drain the pasta. Preheat the oven to 400 degrees F.

Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, 2 minutes, then whisk in the milk. Add the bay leaf, nutmeg and 1 teaspoon salt and simmer, whisking occasionally, until thick, 8 minutes. Remove the bay leaf and stir in 2 cups cheddar and the gruyere. Stir in the pasta and the reserved cooking water to make a loose sauce. Butter a 2-quart baking dish; add the pasta mixture and top with the remaining 1/2 cup cheddar. Bake 15 minutes.

Top with the cheese and a mix of 1/2 cup panko, 1/4 cup chopped chives and 1 tablespoon melted butter; broil until golden. (Do not bake again) 

Angel Hair Pasta with Sun Dried Tomatoes

Our family has a tomato sauce recipe passed down from generation to generation. It is very rich and of course delicious, but I have since sought out lighter, less caloric recipes that are also quicker and easier to prepare. Here is one of my favorites.

• 8 oz sun dried tomatoes
• 1 teaspoon dry or freshly chopped basil
• 3 tablespoons extra light olive oil
• 1/2 onion finely chopped
• 1 cup crumbled ricotta salata

Start by plumping the sun dried tomatoes in 1 cup of very hot water. It usually takes about 15 minutes to soften them. Saute the onion and basil in the olive oil and then add the tomatoes. Keep on low flame for about 10 minutes and then set aside.

Cook pasta according to directions and toss with the tomato mixture. Top with crumbled ricotta salata. Serve hot or cold

Vagabond Rice

Did you ever make too much rice; enough to use for another meal? I have developed this recipe to create a new dish with that day old rice taking up space in your refrigerator. It’s taste is so good, now I deliberately make too much rice. My family looks forward to this tasty side dish with almost any entree.

• 2 cups day old rice
• 2 tablespoons olive oil
• 1/4 cup white wine
• 2 tablespoons lemon juice
• 2 teaspoons oregano
• 1 level teaspoon garlic powder
• 1/3 cup grated parmesan cheese
• salt and pepper to taste
• fresh parsley

Combine rice, wine, oil and lemon juice in a non-stick pot.

Heat on low for about 5 minutes and then raise heat to medium. Add oregano, garlic powder, salt and pepper. Stir frequently. Just before serving, mix in parmesan cheese and sprinkle with fresh parsley.