RACHAEL RAY CRAB MAC AND CHEESE RECIPES

Steps:

• Melt 3 tablespoons butter in a sauté pan over medium heat. Add celery, shallots, garlic, thyme, salt and pepper and sauté to tender, 5 minutes or so. Deglaze the pan with sherry, vermouth or wine. Remove from heat.Season crabmeat with lemon juice, Tabasco and 1 tablespoon Old Bay.Make the base sauce for the mac: Bring cream, garlic clove and mustard to a low boil and simmer 5 minutes to thicken. Remove garlic clove and add in cheese; stir to melt.For the topping, combine cracker crumbs, remaining tablespoon Old Bay and Parm in a bowl. Melt remaining 3 tablespoons butter then pour over crumbs; stir to coat.Combine pasta, sauce, shallot mixture and crab then pour everything into a casserole dish. Top with cracker crumb mixture and bake until brown and bubbly. Garnish with chives and parsley to serve.

Steps:

• Bring a large pot of water to a boil for the pasta. 
• Invert a small bowl inside a large bowl. Stand 1 ear of corn on the small bowl. Using a sharp knife, cut off the kernels. Use the flat edge of the knife to scrape the juices from the cob. Repeat with the remaining ears of corn. 
• In a large skillet, melt 2 tbsp. butter over medium-high heat. When it foams, add the scallions, celery, chiles, thyme, garlic, bay leaf, and corn; season with salt and pepper. Cook, stirring often, until the vegetables soften, 5 to 6 minutes. Stir in the crabmeat, Old Bay, and hot sauce. 
• Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. 
• In a large bowl, toss both cheeses with the cornstarch. Stir in the evaporated milk. 
• Drain the pasta and return it to the pot. Add the remaining 2 tbsp. butter and the cheeses. Toss the pasta over medium heat until the cheeses melt and the sauce is blended, 1 to 2 minutes. Mix in the vegetables and crabmeat; season.