Alex Guarnaschelli's Mac & Cheese Recipe - It's Out of This World

Directions: 1. Preheat the oven to 350F. 2. Reduce the wine: In a medium pot, reduce the wine over medium heat until the liquid measures about ½ cup, five-to-eight minutes. Remove the pot from the heat. 3. Cook the pasta: In a large pot, bring four quarts water and two tablespoons of the wine salt to a rolling boil. It should taste like seawater. Stir in the macaroni and cook but leave quite firm, six-to-eight minutes. Drain the reserve pasta, keeping some of the cooking liquid. 4. Make the macaroni sauce: In the same pot holding the reduced wine, add the cream and the mustard to a simmer gently over medium-low heat with a pinch of wine salt or salt. Stir in the three cups of the Swiss cheese, all of the cheddar and ½ of the Parmesan cheese, Worcestershire and Tabasco and warm until cheese melts, three-to-five minutes. 5. Finish the dish: Add the macaroni to the cream and stir gently to blend. Allow the macaroni to “rest” on the stove, five-to-ten minutes, so the pasta absorbs the flavors. Transfer half of the macaroni to an ovenproof baking dish (about 9” x 13”), sprinkle with an even layer of about half of the crab. Gently layer on the remaining macaroni and crab. 6. Make the breadcrumb mix and finish the dish: In a medium bowl, mix the breadcrumbs with remaining Swiss and Parmesan cheeses and parsley. Top the pasta with the breadcrumbs and bake in the oven 15-20 minutes or until browned and hot. Now, for the perfect salad to balance out this decadent dish, try one of these 68 quick and delicious summer salads.