Upgrade traditional mac & cheese with this warm and decadent blend of Parmesan, provolone and cheddar cheeses baked with the crab meat of your choice. Based on a Phillips Seafood Restaurant favorite, this rich, creamy, cheesy dish is comfort food at its finest.
1 ½ lb. Phillips Crab Meat
12 oz. chicken stock
32 oz. shell, pre-cooked and reserved warm
4 ½ oz. white cheddar cheese, shredded
4 ½ oz. provolone cheese, shredded
3 oz. Parmesan cheese, shredded
Parsley, as garnish
2 qt. milk
½ small onion, quartered
1 bay leaf
8 tbsp. butter
½ c. flour
3 oz. white cheddar cheese, shredded
3 oz. provolone cheese, shredded
2 oz. Parmesan cheese, shredded
3 oz. heavy cream
Salt, pepper and nutmeg, to taste
Prepare Cheese Sauce:
Assemble Phillips Crab Mac & Cheese:
A classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.
Irresistible cheeses, crab and spinach blended into a creamy, delectable dip.