Recipe by Rachael Ray
- 4 to 6Servings
- 2 ears of corn, shucked, or 1 cup frozen corn kernels
- 4 tbsp. butter
- 1 bunch scallions, chopped
- 1 stalk celery with leafy top, finely chopped
- 2 jalapeño chiles, finely chopped
- 2 tbsp. fresh thyme, chopped
- 3 cloves garlic, finely chopped or grated
- 1 bay leaf
- Salt and pepper
- 2 lb. king crab legs, shelled and coarsely chopped, or 1 lb. lump crabmeat
- 1 tbsp. Old Bay seasoning
- 2 tsp. Frank’s RedHot or other hot sauce
- 1 lb. fusilli
- 1 1/2 cups Monterey Jack or Pepper Jack
- 1 1/2 cups shredded yellow cheddar
- 1 tbsp. plus 1 1/2 tsp. cornstarch
- 1 can (12 oz.) evaporated milk
1. Bring a large pot of water to a boil for the pasta.
2. Invert a small bowl inside a large bowl. Stand 1 ear of corn on the small bowl. Using a sharp knife, cut off the kernels. Use the flat edge of the knife to scrape the juices from the cob. Repeat with the remaining ears of corn.
3. In a large skillet, melt 2 tbsp. butter over medium-high heat. When it foams, add the scallions, celery, chiles, thyme, garlic, bay leaf, and corn; season with salt and pepper. Cook, stirring often, until the vegetables soften, 5 to 6 minutes. Stir in the crabmeat, Old Bay, and hot sauce.
4. Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions.
5. In a large bowl, toss both cheeses with the cornstarch. Stir in the evaporated milk.
6. Drain the pasta and return it to the pot. Add the remaining 2 tbsp. butter and the cheeses. Toss the pasta over medium heat until the cheeses melt and the sauce is blended, 1 to 2 minutes. Mix in the vegetables and crabmeat; season.
Rach's Tip: Stovetop mac and cheese is the way to go. The pasta stays firmer and moister than the baked version.