Crab Rangoon Mac and Cheese
Mac and Cheese inspired by the classic Chinese takeout appetizer crab rangoons
Servings: 4 people
- 1/2 pound elbow pasta
- 1/2 pound lump crab
- 8 ounces jack cheese
- 8 ounces cream cheese
- 2 tablespoons soy sauce
- 1/4 cup milk
- 1 bunch scallions
- 1/2 cup pickled jalapenos optional
- 1/2 tablespoon red pepper flakes
- 12 wonton wrappers
Bring water to a boil for the pasta. Grate the cheeses, chop the scallions and jalapenos. Preheat the oven to 350.
Drop the pasta into the water. In a bowl, mix the everything except the pasta and the wonton wrappers. Stir well. Just before the pasta is ready, add about 1/2 cup of the pasta water to the cheese mixture and stir well. Strain the pasta and add it to the cheese mixture. Stir. Place in a baking dish or individual ramikins. Bake for 25-30 minutes until bubbly and creamy.
While the pasta is baking, cut the wontons into triangles and fry in a little oil in batches until crispy. Drain and salt.
Serve the pasta with the crispy wonton wrappers.