Transcript for Nigella Lawson’s delicious crab mac and cheese
Our next guest is an internationally renowned food writer and television show host and today she's out with her 12th cookbook. It's called "Cook, eat, repeat." Please welcome nigella Lawson. Hello. How are you? Thank you, I'm well. How are you? We're doing great. This is ingredients, recipes and stories. This isn't just your average cookbook. You have some essays along with the recipes. Why do you decide to take that approach? Well, it is way I feel most comfortable thinking about food and writing about food at length is always such a pleasure because it means you can really show your working out when you do a recipe. You can give more substitutions and, you know, versions and actually explain more what cooking is about. So in other words, to help the reeder kind of do without me. We have a big bowl of deliciousness in front of us right now. But you are going to tell folks how to mix up, kind of, elevate a staple. Macaroni and cheese essentially. Do I have that right? You are going to walk us through it, go. I am indeed. So it is my Kraft Mac and cheese, slightly inspired by that American sort of, is it 1990s restaurant special, the lobster Mac and cheese. So, like you would imagine it starts off with a butter and flour roux. However what I think is really important, especially when you cook things fast is to get flavor in at every level. Here is the butter. Normally you just put the flour in now. So I'm adding -- and doing I am actually a kitchen klutz but that never stops anyone from clooking. So what I'm doing now is I'm just adding the garlic to the butter. And then the flour, again as I say, flavor, you know, every so I've got just a little bit of all-purpose flour. That is ground mace, this is sweet smoked paprika which is so heavenly. Sort of lends a husky, smoky bit of fire, and this is a pepper. You can really use whichever chili powder or paprika you can -- want. The important thing is you have a little bit of fire going on. And look how absolutely beautiful this is. This ridiculous Orange. And that is flavor, not just color, I promise you. And then, on top of that, really I should wait for it to form a bit of a roux. But we're living in a fast-moving world here. So into this -- which is just regular milk. I have added just a spoonful, tablespoon of tomato puree and in fact I always -- because I was taught this -- if I'm cooking tomato puree or paste, when the recipe isn't slow cooking you need really to add milk. It gets away that metallic taste. Anyway I could talk for hours and I often do. But right here, I have already added the cheese. You know what adding cheese is like. Parmesan which is salty and now, I have some crab meat. Not very much, about 4 ounces, 2 ounces brown which is like 2 ounces brown which is like ready-made seafood pate and the white which is kind of slightly briny and sweet and flaky. I stir that in. I have some pate just there which I'm going to add to it. As you can see I've already done that. Now what you need to know as well is that you add a bit more milk to the sauce, it makes more the most divine nachos. Here we have some tortilla chips with this crab cheese sauce, with chili peppers and a few really there is no bad way to eat that. Nigella Lawson, thank you so much for being here with us. And we want to let everyone know -- Thank you. Yes, be sure to pick up a copy of "Cook, eat, repeat" in stores today. Up next, here on "Gma3," the
This transcript has been automatically generated and may not be 100% accurate.