Crab mac 'n' cheese bake

• butter↗100g g

  plus extra for greasing

• macaroni↗500g g
• flour↗100g g
• milk↗1l l
• cheddar (aged)↗200g g

  grated

• Dijon mustard↗1 tbsp tbsp
• tomato ketchup↗1 tbsp tbsp
• cayenne pepper↗1 tsp tsp

  or Tabasco sauce

• fresh brown crab meat↗150g g
• white crab meat↗150g g
• crème fraîche↗100g g
• lemon↗juice ½

  juice ½

• dill↗½ small pack

  finely chopped

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6 and grease a medium baking dish. Cook the macaroni according to the package instructions.

2. 2

   Meanwhile, melt the butter in a deep heavy-bottomed saucepan and add the flour to form a thick paste, stirring frequently with a wooden spoon. Gradually add the milk to the paste, mixing until smooth. Cook over medium heat, stirring constantly until the mixture thickens.

3. 3

   Remove from the heat, add 150 g of cheese and whisk until smooth. Stir in the mustard, ketchup and cayenne pepper. Drain the macaroni and return it to the pot. Mix the cheese sauce with the pasta, gently fold in the brown crab meat and season.

4. 4

   Transfer the mixture to the prepared baking dish. Sprinkle the remaining 50 g of cheese on top and bake for 25‑30 minutes until heated through. Remove from the oven and let rest for 10 minutes.

5. 5

   Meanwhile, in a small bowl combine all the ingredients for the crab topping with a little seasoning. Place a large spoonful of the topping on each serving of the bake, then scatter the prepared arugula (see “Pairs well with”). If making ahead, cool completely and refrigerate overnight. The next day cut into pieces and reheat (covered with foil) for 10 minutes in the oven at 200°C/180°C with convection/gas 6.