Food food food

Fortunately, I had the presence of mind to take some pictures before we devoured this masterpiece. This gem of a recipe was found on a wonderful foodie blog called, "Judy in Her Natural Habitat". It doesn't have a fancy name, but it's not needed. Crab, Spinach & Artichoke Macaroni & Cheese. The name melts in your mouth just as much as the dish.


Judy got this recipe from a restaurant and tweaked it even more from their version. (adding spinach & artichoke hearts) And, ironically, I think my overseas friends will have an easier time finding all the proper ingredients than I did. Gruyere, fresh goat's cheese, white cheddar, etc. This was really so so easy & fast. And, since I have picky eaters, I just made extra elbow macaroni & made regular mac & cheese for the kids.

I don't measure! I'm sorry! I just add till things look even and taste right. That's probably why I'm a horrible baker. My alterations to the recipe are as follows: I used all white cheddar instead of part white cheddar part gruyere. Amounts? I used way more than just a half cup of cheese. I like cheesy! I used all cream cheese; lack of fresh goats cheese. And when combining macaroni & the sauce, add more heavy cream. And instead of Italian parsley and granulated garlic, I used garlic salt. And I decided to forgo the garnish. Let's face it, I just wanted that goodness in my belly!! Go to Judy's site for step by step pictures & instruction! She'll hold your hand the whole way! Cheers!

Crab, Spinach & Artichoke Mac & Cheese
Judy In Her Natural Habitat: The Kitchen

Adapted from Salty's Mac & Cheese
Serves about 8

Ingredients
12 ounces elbow macaroni
1/4 cup white cheddar, shredded
1/4 cup gruyère cheese, shredded
3/4 pound Dungeness crab meat

10 oz package of frozen chopped spinach, drained really well

14 oz can of artichoke hearts, drained and chopped

Cream base
1 cup heavy cream
1/2 cup chèvre cheese - Cypress Grove Fromage Blanc only
(if you can’t find this cheese – double the cream cheese)
1/2 cup cream cheese
1 teaspoon salt, plus more to taste
pinch white pepper

Breadcrumb topper
1/4 cup bread crumbs
1/4 cup grated parmesan
1 teaspoon granulated garlic
1/2 cup Italian parsley, chopped

Garnish
3 ounces arugula
1tablespoon lemon juice
1 teaspoon olive oil
salt to taste

Directions:

Preheat oven to broil

Prepare pasta: In large soup pot cook pasta according to package directions. Drain in colander and set aside.

Prepare Cream Base: In medium sauce pan over medium heat add heavy cream and heat. Add chèvre cheese and cream cheese and mix thoroughly. Fold in spinach and artichoke. Set aside.

Prepare Breadcrumb topper: Mix all ingredients in small bowl. Set aside.

Prepare garnish: In small bowl toss arugula with lemon juice, olive oil and salt.

Return drained pasta to large soup pot. Add cream base and heat over medium heat until hot. Add white cheddar and gruyère cheese. Fold in crab. Pour mixture into shallow casserole dish. Sprinkle breadcrumb topper over pasta. Place in oven and broil until golden brown. Remove from oven. Top with arugula and serve immediately.