- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Servings: 4
- 12 ounces dry macaroni
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/4 cups milk
- 3/4 cups cream
- Salt and fresh ground pepper, to taste
- 1/4 teaspoon ground nutmeg
- 3/4 cup cheddar cheese, divided
Surimi and Breadcrumbs
- 8 ounces Alaska surimi, cut in pieces
- 1/3 cup breadcrumbs
- 2 tablespoons olive oil
- 1/3 cup grated Parmesan cheese
Step 1 Prepare pasta
Cook macaroni according to package directions; Drain; toss with 1 tablespoon olive oil to prevent pasta from sticking together.
Step 2 Prepare sauce
Into a large saucepot, add butter and garlic. Cook and stir over medium heat for about 1 minute, until fragrant. Whisk in flour; sauté 1 minute. Whisk in the milk and cream, bring to a boil, then reduce heat to low. Cook for an additional 1 minute. Season with salt, pepper and nutmeg. Add 1⁄2 cup of the Cheddar cheese to the sauce.
Step 3 Prepare casserole
Mix in the macaroni and surimi then pour mixture into a spray-coated baking dish. Preheat the oven to 350 F (conventional oven) or 325F (convection oven).
Step 4 Make breadcrumbs and bake
Lightly toast the breadcrumbs in oil; remove from heat. Cool slightly; add the Parmesan and remaining Cheddar cheese; sprinkle mixture over the macaroni. Bake 25 to 30 minutes until completely warmed through.