Ingredients
- 1 box large shell pasta
- Salt
- 1 tablespoon vegetable oil, 1 turn of the pan
- 3 slices bacon, chopped
- 1 medium onion, chopped
- 2 ribs celery, chopped, with greens
- 1/2 small red bell pepper, chopped
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup milk
- 2 cups shredded sharp white Cheddar
- 1 (6-ounce) tub lump fresh crabmeat, flaked
- 1 cup frozen corn kernels
- 1 tablespoon fresh thyme leaves, chopped
- Couple pinches cayenne pepper
- 3 tablespoons chopped or snipped fresh chives
Directions
Bring pasta water to boil and salt it. Cook pasta to al dente.
While pasta cooks, heat a large, deep skillet over medium to medium-high heat. Add extra-virgin olive oil to pan with the bacon. Cook bacon 3 minutes. Add onions and celery and cook 3 minutes more. Add bell pepper and cook another minute or two. Add flour and cook 1 to 2 minutes. Whisk in stock, then milk. When milk bubbles, add crab and corn to heat through, another minute. Stir in cheese, thyme and cayenne pepper. Melt cheese into sauce. Drain pasta and toss with cheese, crab and corn sauce. Adjust seasoning. Ladle in bowls and garnish with chives.
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Read all 39 reviews
By manda0515
on May 23, 2011
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My husband and I loved this dish. It was very easy and made a lot of food, hubby can't wait to take it to work for lunch tomorrow! I left out the celery, because I am not a fan and I ended up putting quite a few pinches of cayenne pepper in. It came out really yummy!
By Davka
California
on January 25, 2011
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I make this regularly but leave the crab out. It's a family favorite.
By javabella
on January 05, 2011
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Easy and delicious. My husband asked me to top it with bread crumbs and more cheese and cook it in the oven (for a more traditional mac n' cheese taste and it didn't dry out and was so good. It is a great spin on an old classic. I used home-canned Dungeness crab instead of fresh and it turned out perfect.
Read all 39 reviews