Stephanie Johnson . Crabby Mac n' Cheese

The Voice Kitchen: where recipes & voice talent blend!

Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling

From savory soups to sweet desserts, this podcast has something for everyone. So whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! It will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen podcast so grab a mug of your favorite beverage and a seat at The Voice Kitchen!

I hope you enjoyed the Tamale Pie recipe shared in our last episode by the multi-talented and vivaciously engaging Holly Adams.

Today’s VO Chef, Stephanie Johnson, is equally as talented, with a voice that is both passionate and authoritative, while bringing the wit and warmth to your brand and message. She sounds like the mom who is trying to give you that sage advice, but can make you laugh when you hear what you may not want to hear!

She is passionate about education advocacy and decision makers in her community and state. Her corporate life has included employee benefit management, non-profit management, and she is a former elected official backed by a lifetime of being an onstage actor.

She’s also the co -owner of ‘Adventure Brewing Co in Fredericksburg VA’. Let’s see if the recipe she’ll be sharing today contains any of her brews by opening up The Voice Kitchen to chef Stephanie Johnson.

Chesapeake Bay "Crabby" Mac n' Cheese

Recipe courtesy of Pam Jensen/ Adapted by Stephanie Johnson

Show: Emeril Live Episode: Emeril's Say Cheese Contest

Level: Intermediate

Total: 1 hr 10 min

Prep: 30 min

Cook: 40 min

Yield: 4 to 6 servings

Topping:

4 tablespoons butter

1 large shallot (or 2 small) minced

4 tablespoons all-purpose flour

3 cups milk

1 tablespoon seafood seasoning (recommended:

Old Bay)

One 8-ounce block cream cheese

2 cups grated Manchego cheese Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture, often containing small, unevenly distributed air pockets.

1 cup Extra Sharp White grated Cheddar Cheese

2 tablespoons freshly chopped parsley leaves

2 tablespoons cooking sherry, optional

One 16-ounce box elbow macaroni

1 pound lump crabmeat - soft shell - make sure there are no shells in the crab

4 tablespoons melted butter

1 cup Panko bread crumbs

2 teaspoons seafood seasoning (recommended:

Old Bay)

1 tablespoon freshly chopped parsley leaves

Directions:

Preheat the oven to 375 degrees F.

For the sauce: Melt the butter in a saucepan. Add

minced shallots and saute for 1 to 2 minutes. Add the

flour to make a roux. Cook for about 2 to 3 minutes to cook

the flour. Slowly, add 3 cups of milk. When milk is incorporated

into the roux, add the seafood seasoning, and the block of cream cheese. Cook until the cream cheese is melted. Add shredded Manchego and Cheddar cheeses and parsley. Cook until all the cheese is melted. Add the sherry, if desired.

Cook macaroni according to package directions or until just al dente. Drain macaroni.

Stir cheese mixture into cooked macaroni and add in crabmeat. (Be sure to fold in crab meat so you don't break up the lumps too much, you want nice chunks of crab.) Put mixture in a baking dish.

For the topping:

Mix melted butter, bread crumbs, seafood seasoning, and parsley. Sprinkle topping on the dish. Bake in the oven for 15 to 20 minutes to make the topping crispy. Garnish with fresh parsley.

You may reach Stephanie via:

Business email Address: [e-mail]

Your business website: stephaniejohnson.pro

I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [e-mail]

Follow me on Instagram @thevoicekitchen

I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:

Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling.

Outro music specific to this episode: 'Sideways Walkin' by Brunswick Project

Intro/Outro Music: 'Jazzy Cooking Show' by FMT

Thank you for listening. Remember to like, follow and share!

I look forward to welcoming another VO chef next week. Until then, The Voice Kitchen is closed.

Please remember to Like, Follow and Share as it's be greatly appreciated!