LCO GFO
CRAB MAC ‘N’ CHEESE
PREP 15 MINS COOK 45 MINS SERVES 6 (AS A MAIN)
50g light margarine
50g (⅓ cup) plain flour or glutenfree plain flour
400ml skim milk
120g (1½ cups) reduced-fat grated cheese
100g light sour cream Pinch ground nutmeg
2 x 170g cans of crab meat, drained
300g dried macaroni or glutenfree pasta
SALAD
120g rocket leaves or mixed salad leaves
200g cherry tomatoes, halved
1 Lebanese cucumber, sliced
1 avocado, sliced or chopped
150g snow peas Balsamic glaze, to serve
1 Melt the margarine in a medium saucepan over medium-high heat. Once foaming, tip in the flour and cook, stirring, for 3-4 minutes or until it darkens in colour and smells toasty. Reduce heat to medium and gradually whisk in the milk until you have a smooth, thick sauce. Season with pepper. Stir in 100g of the cheese. Fold in the sour cream, nutmeg and half of the crab meat.
2 Preheat oven to 180°C (fanforced). Cook the macaroni in a large saucepan of boiling water, following packet directions, or until al dente. Drain well. Add the pasta to the sauce and mix until evenly combined.
Spoon the mixture into a 20 x 30cm baking dish. Dot over the remaining crab meat and
