Crab, mac and cheese
- 100g macaroni
- ½ onion, finely diced
- 1 garlic clove, sliced
- Pinch of dried chilli flakes
- Squirt of English mustard
- 1tsp butter
- 1tsp plain flour
- 100ml milk
- Handful mature cheddar cheese, grated
- 1tbsp crab (tinned)
- 1tsp olive oil
Preheat your oven to 190C/170C fan/gas 5.
Bring a pot of salted water to the boil and cook the macaroni al dente.
Meanwhile, in a saucepan, gently fry the onions over a medium heat in the olive oil. After a few minutes, when they start to go translucent, add the chopped garlic and continue to fry until the garlic starts to brown. Then add the dried chilli flakes and a squirt of mustard, stir and then add the butter. As soon as the butter melts, add the flour and stir until the flour has disappeared.
At this point add the milk very slowly, bit by bit, while continuing to stir.
Once you have a thick sauce, remove from the heat and stir in the cheese. Taste and season if required.
Next, add the crab and macaroni to the sauce, stir, and transfer to a lightly greased oven-proof dish. Cook for 30 minutes and enjoy on a cold winter’s day!