Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Top the pasta with the breadcrumbs and bake until browned and hot, 15 to 20 minutes. Bring a large pot of salted water to a boil. Gently layer on the remaining macaroni, and then another layer of crab.įor the topping: In a medium bowl, mix the breadcrumbs, Parmesan, parsley and Swiss cheese. Love Food Network shows, chefs and recipes Find the best recipe ideas, videos, healthy eating advice, party ideas and cooking techniques from top chefs, shows and experts. Transfer half of the macaroni to a 9-by-13-inch oven-proof baking dish, sprinkle with half of the crab in an even layer. Allow the macaroni to rest on the stove so the pasta absorbs the flavors, 5 to 10 minutes. Stir in the Swiss cheese, Cheddar, Parmesan, Worcestershire and hot sauce and warm until the cheese melts, 3 to 5 minutes.Īdd the macaroni to the cream mixture and stir gently to blend. Reduce the heat to medium-low and add the cream, mustard and a pinch of salt. Drain the pasta, reserving some of the cooking liquid.įor the sauce: In a medium pot, reduce the wine over medium heat until the liquid measures about 1/2 cup, 5 to 8 minutes. ingredients 4 cups macaroni 3 whole roasted red peppers, chopped 2 cup diced sweet and spicy pickle 2 cup black olives, chopped fine 3 whole green onions. Stir in the macaroni and cook but leave quite firm, 6 to 8 minutes. For the pasta: In a large pot, bring 4 quarts water and the salt to a rolling boil.
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