Recipe and Photo By: Chef Huda
What You Need
2 cups dried multigrain or whole wheat or Gem pasta
1 cup lump crabmeat
1/2 cup sweet white or yellow corn – defrosted
1/2 cup cherry tomatoes – halved or diced
2 cups low-fat milk
2 ounces reduced fat cream cheese
1 cup light Sharp Cheddar-grated
1 cup Medium low fat Cheddar cheese-grated
3 tablespoons olive oil
3 tablespoons All-Purpose Flour-unbleached
1/4 teaspoon garlic powder
1/4 teaspoon Kosher salt
Pinch of Nutmeg
Fresh cracked black pepper – to taste
Now, let’s make something Pretty and Delicious™
Bring a large pot of water to a boil, and cook pasta according to directions on box. This pasta should be cooked al dente.
While the pasta is cooking, in a separate large saucepan over medium heat. Add olive oil and flour and whisk together. Cook until the flour smell is gone (about 1 minute). Gradually whisk in the milk.
Chef Huda Tip: Heat the milk in a separate saucepan prior to adding it into the flour mixture to save cooking time. Cold milk will lower the cooking temperature and cause the sauce to require longer to cook.
Once, the milk has come to temp slowly start adding in your cheeses and continue to cook until sauce starts to thicken.
Chef Huda Tip: It is important to stir constantly, to avoid burning your cheese sauce.
Add in garlic powder, salt, black pepper, nutmeg and stir until the cheese is completely melted and the sauce is smooth. Add in corn and tomatoes and cook for 5 minutes reduce heat to low.
When the pasta is done, drain, then fold into cheese sauce. Add in lump crabmeat and taste. Add additional salt or pepper, if desired. After tasting please no double dipping. I know it’s good, but please leave some for dinner. Serve this dish family style or in ramekins. Enjoy!
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