Name: Crab Mac 'n' Cheese
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 5 to 6 servings
Ingredients: 1 pound Korean rice cakes; 3 cups vegetable or seafood stock; 3 cups Cheddar and Parmesan Cheese Fondue, recipe follows; Salt and pepper; 1 pound picked crabmeat (canned crabmeat is a good substitute); 1 cup shredded Cheddar; 1 cup shredded Parmesan; Seafood seasoning, for sprinkling; 1/4 ounce fresh chives, sliced; 1 cup diced processed American cheese (I prefer Velveeta); 1 cup shredded Cheddar; 1 cup shredded Parmesan; 1 quart heavy cream; Salt and pepper; One 5-ounce bottle green hot sauce

Directions

Preheat the oven to 350 degrees F.
Add the rice cakes and stock to a saucepan and bring to a boil. Turn the heat down to a simmer and let the stock reduce until about half, 3 to 5 minutes. Add the Cheese Fondue and mix with the rice cakes. Season with salt and pepper. Let simmer until the cheese is reduced by half, about 5 minutes. Turn off the heat and fold in the crabmeat. Transfer to an oven-safe dish and top with the Cheddar and Parmesan. Bake until the cheese is melted and bubbly, 10 to 15 minutes. Remove from the oven and garnish with a sprinkle of seafood seasoning and the chives.

Cheddar and Parmesan Fondue:

Yield: 1 1/2 quarts

Add all three cheeses to a large mixing bowl (metal works best to retain heat). Add the heavy cream to a saucepot and bring to a boil. Pour the boiling cream over the cheese and cover the bowl with plastic wrap. Let sit, covered, for 15 minutes. Season the mixture with salt and pepper to your liking and mix in the hot sauce. Blend until smooth in a blender. Cool and reserve.