960ml(4 cups) chicken stock, made using two stock cubes
1tbsptomato paste (purée) or tomato pesto
½tspsriracha or chilli paste(optional)
½tspgarlic salt
½tspsweet paprika
¼tspsmoked paprika
¼tspnutmeg
3tbspcream cheeseI used Garlic and Herb
100g(1 cup) cheddar cheese, grated or see notes
2tbspgrated Parmesan
½tspdried chilli flakes to serve
Instructions
Heat the butter in a large lidded pan. Add the macaroni once it has melted and stir to coat.
Add half the chicken stock and bring to a simmer.
Stir in the tomato paste, Sriracha and seasonings. Continue to cook the pasta, stirring occasionally and topping up the stock gradually as it gets absorbed.
Add the cream cheese and stir until it melts into the sauce.
Check the pasta is cooked but with a bit of bite (al dente). Stir in the cheese, adding a little more of the stock until you have a lovely creamy consistency.
Stir in the crab to heat through. Check the seasoning – it shouldn't need any salt but add pepper and the chilli flakes. Serve immediately!
Video
Notes
I used a four cheese blend from the supermarket which contained Cheddar, Edam, Mozarella and Monteray Jack.
If you have leftovers you will need to add a little water or milk when reheating on the stove.