Crab Rangoon Macaroni and Cheese

Crab Rangoon Macaroni and Cheese

Inspired by the Crab Rangoon appetizer, this play on traditional mac and cheese is rich with monterey jack and cream cheese and has a bit of spicy heat from the pickled jalapeños and red pepper flakes. It’s served with fried wontons for a truly unique presentation.

Ingredients













Cooking Instructions

1

Heat oven to 350°F.


2

Cook macaroni according to package directions until al dente; drain reserving 1/2 cup pasta water.


3

Meanwhile, combine crabmeat, monterey jack, cream cheese, three-fourths of the green onions, milk, jalapeños if desired, soy sauce and red pepper flakes in a large bowl. Add reserved pasta water to cheese mixture; mix well. Stir in macaroni.


4

Transfer to six greased 8-ounce ramekins. Bake for 25-30 minutes until bubbly. Meanwhile, cut wonton wrappers into triangles. Fry wontons in oil on each side in batches until crisp. Drain. Season with salt to taste.


5

Garnish macaroni and cheese with remaining green onions. Serve with wontons.


Recipe Tip:
Any brand of Wisconsin monterey jack or cream cheese and be used.
cheese iconCheesemonger Tip:
A Scotsman named David Jacks first produced monterey jack in Monterey, California. The cheese shreds best when cold verses at room temperature.

Ingredients













Cooking Instructions

1

Heat oven to 350°F.


2

Cook macaroni according to package directions until al dente; drain reserving 1/2 cup pasta water.


3

Meanwhile, combine crabmeat, monterey jack, cream cheese, three-fourths of the green onions, milk, jalapeños if desired, soy sauce and red pepper flakes in a large bowl. Add reserved pasta water to cheese mixture; mix well. Stir in macaroni.


4

Transfer to six greased 8-ounce ramekins. Bake for 25-30 minutes until bubbly. Meanwhile, cut wonton wrappers into triangles. Fry wontons in oil on each side in batches until crisp. Drain. Season with salt to taste.


5

Garnish macaroni and cheese with remaining green onions. Serve with wontons.


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