Crab, Corn and Bacon Mac N' Cheese with Lemon Shallot Vinaigrette

Wheat, milk.

Mac n' cheese, vinaigrette.

For salad - Baby greens, cucumber, radish or baby turnip (most salad vegetables will work great) OR - thinly shaved (with a peeler) asparagus, carrot, and/or butternut squash.  Roasted veggies -  (best) Asparagus, butternut squash, cauliflower, or cabbage.

KEEP FROZEN.  Cook mac n' cheese from frozen or thaw in the refrigerator.  Thaw dressing in cold water.  Open immediately, refrigerate and use within 48 hrs.

Mac n' cheese - Pre-heat oven to 375F.  Cover mac and cheese with foil and bake for 30 minutes.  Remove cover and bake until browned in spots (20-30 min).

Salad/Veggies - Thinly slice veggies.  Toss greens and veggies with just enough dressing to coat.  If using shaved asparagus, squash or carrots - best to toss shavings with salt and let set for 10 minutes before squeezing out excess water and then toss with dressing.  Veggies - (Best).  After removing mac'n move oven rack to top of oven and turn broiler to high.  Toss asparagust with olive oil and lay flat on a sheet pan.  Cook under the broiler for 3-5 min, turning once (should be slightly chared but just barely tender).  Spoon dressing over asparagus.

Mac n' cheese - Pasta (semolina wheat flour, water, salt), crab bachamel (milk, reduced crab stock (water, dongoness crab shells, leeks, carrot, onion, corn cobs, olive oil, white wine, spices, salt, pepper), wheat flour, butter (milk cream, salt), corn, bacon (pork belly, sugar, salt, sodium phosphate, sodium nitrate, dextrose, sodium erythorbate), fontia cheese (milk, salt, enzymes, culture), gouda cheese (milk, salt, enzymes, cultures).  Trufle pecorino cheese - sheep milk, salt, black truffles, enzymes, cultures).  Vinaigrette - Lemon juice and zest, olive oil, dijon mustard (mustard seeds, salt, vinegar, white wine), shallots, white wine vinegar, garlic, salt, and pepper.