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Shula's Steakhouse Crab Mac & Cheese

CRAB MAC & CHEESE
Shula's Steakhouse Recipe

Boursin Cream:
1 tablespoon clarified butter
2 ounces Spanish onion, small dice
1 1/2 teaspoons minced garlic
1 ounce sherry
3 cups heavy cream
1 (5.2 oz.) Boursin cheese
1/2 cup shredded Mozzarella cheese
1 1/2 teaspoons  kosher salt
1/4 teaspoon ground white pepper
1 teaspoon finely chopped fresh tarragon
1 teaspoon finely chopped fresh thyme
1/4 cup cornstarch
1/4 cup water

Crab Mac & Cheese:
6 ounces Boursin Cream
7 ounces gemelli pasta  (or other spiral pasta)
2 ounces jumbo lump crabmeat
1 tablespoon grated Parmesan cheese
1/4 cup chopped croutons
1 tablespoon finely sliced green onions

To make the Boursin Cream:  In a medium sauce pan, saute the onion until translucent and slightly soft. Add garlic and saute until aroma appears. Deglaze with sherry. Add cream and bring to a simmer. Add cornstarch slurry and bring to a boil. Add Boursin cheese and seasonings. Whisk until completely incorporated. Take off heat and mix in mozzarella.

For the Crab Mac & Cheese:  In a small sauce pan, place the Boursin Cream and bring to a simmer. Add the cooked pasta and mix with spoon to combine. Place in an oven safe bowl, evenly top with crabmeat, then sprinkle with cheese and finally the chopped croutons. Place in 400 degree oven on bottom shelf and cook for about 7 minutes until top is golden brown and sauce is bubbling. Garnish with green onions.



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