It’s always a dangerous thing in this family to try to find a better mac ‘n’ cheese than the one we already know and fiercely love. I’ve written about this before, and you would think I would have learned my lesson by now, but I guess I like to live life on the edge.
Thus, this new mac ‘n’ cheese with crab and sriracha.
I’m not going to bury the lede. We didn’t like this more than our Desert Island Mac ‘n’ Cheese from the New York Times. But it was a nice change from the usual.
Though I need to add a few caveats. First, Andrew (18) didn’t like the first few bites but ended up eating the lot. “I didn’t like it at first, but I guess I do now,” he said, which is hardly a ringing endorsement, but at least he had something to eat.
Another caveat: rather than taking out a second mortgage to buy all the fresh crab necessary for this (300 g, which would run us about £15 if it was all fresh), I used a mixture of fresh and canned. Given that the dish is smothered in sauce and cheese, I didn’t think we would notice the difference. We didn’t.
Would I make this again? Probably not. Don’t get me wrong, it was good. It just wasn’t better than our usual, so we’ll stick with that.