This is comfort food with a luxurious twist.

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Credit: Photography by Kate Mathis

Recipe Summary test

Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil for the pasta. 

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  • 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. 

  • 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. 

  • Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. 

  • In a large bowl, toss both cheeses with the cornstarch. Stir in the evaporated milk. 

  • 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.

Tip

Stovetop mac and cheese is the way to go. The pasta stays firmer and moister than the baked version.

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