I suppose I always thought of Mac & Cheese as a kids dish, after all, that is what my kids always requested. But, when challenged to create something unique with a well known dish, such as mac and cheese, I needed to think, adult, my Mediterranean roots, and Maryland (where I grew up)!
CRAB! The rich flavors of gruyere cheese, and Old Bay seasoning, encased in a buttery, crunchy phyllo pastry has now become one of my favorite adult dishes!
- Prepare the filling
- Prepare the phyllo and filling into a roll
- Bake and serve
- Butter – 2 tablespoons
- Flour – 1 tablespoon
- Garlic – 1 clove crushed
- Old Bay Seasoning – 4 teaspoons
- Cayenne Pepper – ¼ teaspoon
- Cream – 1 cup
- Cheeses – Gruyere ¾ cup chopped – Mozzarella – ½ cup chopped
- Crab – 1 pound (preferably lump)
- Phyllo Pastry – 5 sheets for each roll
- Butter (salted) – melted, enough to baste phyllo dough (about 4 ounces per roll)
Make a roux from the butter and flour.
Quickly stir in garlic, seasonings, and cream.
Stir, and then fold in cheeses on a medium to low heat.
Add pasta and gently fold into the cream and cheese mixture.
Fold in Crab gently so as not to macerate the beautiful lump meat. Cool slightly.
Prepare phyllo. Lay out one layer and baste with melted butter. Layer another phyllo, until you have five buttered layers of phyllo.
Gently lay a roll of filling along one end of phyllo.
Begin to roll, butter, roll, and butter until all edges are sealed with butter.
Transfer to a parchment lined baking sheet. At a diagonal, slice just half way through the roll, (it makes slicing later more efficient).
Bake at 400 for 8 minutes, then lower oven to 350 for another 20 minutes or until the pastry is golden. Finish the cut all the way through while still hot.
Cool slightly and serve. Be certain to lay at least one roll per plate on the diagonal cut so as to expose the lovely filling!