Crab and Brie Mac and Cheese

Sometimes I get the hankering for something a little fancier than I usually make.

I want something to treat myself after a long day, days, weeks, months.  I decided to put something together that really hit that treat spot.  And I paired it with one of my favorite wines to really give myself a meal fit for a queen.

Even if I had to make it myself.

I took Ile de France Brie, paired it with sweet dungeness crab, wrapped it all together with macaroni, my go-to fish seasoning, and topped it with bread crumbs to get a nice golden crust.

Sounds easy, right?

Well, it was pretty easy to put together, which makes the whole making myself a meal that is supposed to be a treat thing, not so bad at all.

You know what paired so great with it?

Saget la Perrière, Marie de Beauregard Vouvray.

It is a wonderfully crisp white wine, slightly tart, with a sweet finish.  It tastes like a pear, honey, and lemon. It is one of the most drinkable wines that I’ve had in a long time.

This winery makes a wonderful red as well, full bodied, wonderful tannin.  It has tastes of blackberries and a little woodie.  Marie de Beauregard Chinon 2015 is perfect for a steak or red meats.  Not really good for the crab that I made, however.

I have a thing for French wines and French cheeses, they pair so well together, that alone they could be that special treat that I am looking for.

Crab and Brie Mac and Cheese

Krysten

Published 07/03/2017

Ingredients

  • 16oz Brie chopped
  • 1 box macaroni
  • 1/2 stick butter
  • 1 tbs flour
  • 1/2 cup chicken stock
  • 1 1/2 cup milk (or cream)
  • 2 cups water
  • 1/2 tsp dried mustard
  • 1/2 lemon zest
  • 2 tbs garlic powder
  • 1/2 tsp red pepper flakes
  • 1/2 tsp celery salt
  • 1 tbs onion powder
  • 1/2 tsp dried dill
  • Salt and pepper to taste
  • 1/2 cup breadcrumbs

Instructions

  1. Preheat oven to 350F
  2. Bring water to a boil and cook macaroni according to box
  3. In a large sauce pan, melt butter over medium heat, stir in flour
  4. Whisk in chicken stock, milk, and seasoning
  5. Stir cooked macaroni into sauce, stir in brie, and put into a oven safe casserole dish and top with breadcrumbs
  6. Bake for 20-30 minutes or until the breadcrumbs are golden brown

 

I needed this special treat this weekend because I’ve had a terrible cold the last few days and still have had to work my behind off to get a few things done.  

No rest for the determined.

I’m just glad that Braedon hasn’t gotten the cold, in fact, he’s been quite the opposite of having a cold.  Super up, go, go, go, and pretty much toddler.

He really liked this crab macaroni which surprised me a little bit, considering he’s never had crab before and I didn’t think it was going to be a flavor that he likes.  I was fully prepared to make regular mac and cheese for him so that he had something that he might really like.

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