Macaroni and Cheese Regale with The Italian Fisherman Restaurant
2503 Old Shell Road, Mobile
INGREDIENTS
Kosher salt to taste
12 oz. small size elbow macaroni – Italian if possible
1/2 stick of unsalted butter (preferred)
1/4 cup all purpose flour
4 cups (one quart) whole milk, if you use other than
“whole” you will need to adjust the quantity of flour
11 oz. medium grated Jarlsberg (imported) cheese
8 oz. Marscapone (Italian) cheese
3 Tbsp. lobster (preferred) or crab broth
3 Tbsp. brandy or French Cognac (preferred)
1 teaspoon Tabasco sauce
1/4-1/2 teaspoon grated fresh (preferred) nutmeg
Freshly ground black pepper to taste
4 oz. fresh lump crabmeat
4 oz. fresh claw meat, diced to med size pieces
1/3 cup minced chives
2 scallions (green onions) thinly sliced on a “bias”
2 oz. grated parmesan cheese
PROCEDURE
Heat oven to 375 degrees
Bring a 4 quart saucepan of salted water to a boil, add
Pasta, stir occasionally to half doneness (will finish in oven)
Drain pasta and set aside in large mixing bowl
Melt butter in 4 Qt. sauce pan over med. Heat, add flour and
Mix about 1 minute then add milk, stirring constantly until
Mixture thickens, DO NOT LET BOIL,
Remove mixture from heat, add 3/4 of Jarlsberg (~3 cups),
Marscapone, broth, Cognac, Tabasco & nutmeg; season with
salt and fresh ground black pepper. Mix all together well
MACARONI & CHEESE REGALE
with CRABMEAT (2)
PROCEDURE – Continued
Add the reserved elbow macaroni to the cheese sauce
Stir in well 3/4 of the two (2) crabmeats
Stir in well 2/3 of the chives and scallions
Transfer complete mixture to selected baking dishes
Evenly divide the remaining Jarlsberg and grated
Parmesan over the tops of the baking dishes
Bake until bubbly and golden brown – 25 to 30 minutes
Remove from oven and cool for 10 minutes
Garnish with remaining crabmeat, chives & scallions
This wonderful flavor and nutrient packed main course dish will be enjoyed even more with a crisp, chilled Sauvignon Blanc, Pinot Grigio or “unoaked”
Chardonnay such as Daniel Gehrs.
Save the work and enjoy this dish at The Italian Fisherman during lent. At
times the crabmeat will be substituted with shrimp or lobster meat. Call the restaurant at 251-478- 2881 to find out which protein is being featured.
Bon Apetit!!
