Crabcakes and Football

Here are things I will always miss about home:

  • Being 30 minutes away from the Lilly sale, and being able to go over multiple days.
  • The Phillies.
  • Houses with yards.

The DC area has none of these things.  And it likely never will.  I’ve come to accept it.  In return, I have conceded one thing to DC.  One thing that no other metropolitan area can claim as its own.  Old Bay.

If you’re not familiar, it’s a seasoning blend that people here put on crabs.  As I don’t get the whole crab thing, I put it on fries, in these crackers, and more recently, in Annie’s Mac and Cheese Bites.

I got the inspiration from Cari Faye, who has a crab mac and cheese she raves about.  While I didn’t add any seafood to this, the Old Bay was a fun tweak that gave the mac and cheese a hometown flair.  Each cup is creamy, indulgent, and portable–a winning combination for any and all summer entertaining.

To make 18, you will need:

  • 12 oz. (3/4 box) macaroni noodles
  • 1 1/2 C breadcrumbs
  • 6 T melted butter
  • 3 C cheddar cheese, divided
  • 2 T cold unsalted butter
  • 1 T Old Bay seasoning
  • 1 egg, beaten lightly
  • 1/4 C yogurt (I used full-fat)
  • 1/2 C milk (I used skim)

Preheat the oven to 350 degrees. Spray muffin tins with nonstick cooking spray.  Combine bread crumbs, melted butter, and 1/2 C cheddar cheese in bowl until mixture resembles coarse sand.  Scoop out about 1/8 C of mixture (I used my 1/4 C measure to do this), and pour into prepared muffin tins.  Use the bottom of the cup to press the mixture down the bottom, and up the sides a bit.

Meanwhile, prepare pasta according to package directions.  In measuring cup, mix egg, yogurt and milk.  Drain pasta, and add 2 C cheese, 2 T cold butter, Old Bay, and milk mixture.  Fill each muffin tin with 1/4 C pasta mixture, and top with remaining 1/2 C cheese.

Bake for 20-25 minutes, until tops are golden in color.  Remove from oven and let cool 10 minutes before sliding the cups out of the pan.

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