Esther Clarke's Crab and Togarashi Mac and Cheese | Recipes | Foodism
This recipes combines crab and shichimi togarashi in one mac and cheese to make the ultimate Friday night dinner with friends.
Ingredients
- 950ml full-fat milk
- 50g unsalted butter
- 50g plain flour
- 350g cheese – a mix of Gruyère, Comte, Red Leicester, Cheddar, grated
- ½-1 tbsp hot sauce, to taste (sriracha works well)
- 350g dried macaroni
- 200g fresh white and brown crab meat
- ½-1 tbsp shichimi togarashi
- Sea salt and freshly ground black pepper
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