Method

• 1.
  Place stock in a saucepan over medium heat and bring to the boil, then reduce to a rapid simmer. Simmer for 8 minutes or until reduced by half. Set aside.
• 2.
  To make the bechamel, melt butter in a medium saucepan over medium heat, then add the flour and cook out for 2 minutes. Gradually add milk, whisking continuously to avoid any lumps. Once milk is fully incorporated, whisk in the reduced stock, paprika and cayenne, and season. Set aside.
• 3.
  Preheat oven to 220°C. Bring a large saucepan of salted water to the boil.
• 4.
  Cook macaroni for 6 minutes or according to packet instructions until al dente. Drain, drizzle with a little oil and set aside.
• 5.
  Combine crab, lemon zest and juice and parsley in a bowl.
• 6.
  In a separate bowl, combine macaroni, bechamel and half the cheese. Divide macaroni mixture between 4 x 2 cup (500ml) capacity ovenproof baking dishes. Top with the crab mixture, then sprinkle over the remaining cheese.
• 7.
  Bake for 15-20 minutes, until warmed through and cheese is caramelised. Rest for 5 minutes, then serve.