Crab Macaroni and Cheese
🦀🧀 Big pieces of juicy crab and tender pasta in a creamy cheese sauce, and topped with crispy breadcrumbs! This homemade mac and cheese is an elevated side dish - or main dish - that's worthy of being on your holiday table ! You won't want to go back to other mac & cheese after trying this one! Make-ahead directions provided in the Notes section.
Servings: 10
Calories: 758cal
Ingredients
- 1 pound small shells dry pasta macaroni, elbow macaroni, rigatoni, ziti, or other small/short pasta may be substituted
Crab Mixture
- 3 tablespoons butter (I use salted but unsalted is fine)
- 2 to 3 cloves garlic finely pressed or minced
- 1-2 teaspoons Old Bay Seasoning or to taste
- 1 teaspoon smoked paprika or to taste (regular paprika may be substituted)
- 1 teaspoon onion powder
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 1 pound lump crab meat shredded into pieces (fresh crab meat is optimal; or use three 6-ounces cans crab meat if using canned that are drained well; or use 1 pound imitation crab meat that you shred well)
Creamy Cheese Sauce
- 5 tablespoons butter (I use salted but unsalted is fine)
- 4 tablespoons all-purpose flour
- 3 cups half-and-half at room temperature (heavy cream may be substituted for extra decadence)
- 1 cup whole milk at room temperature
- 8 ounces shredded sharp cheddar cheese
- 8 ounces shredded gruyere cheese
- 8 ounces shredded Monterey Jack cheese
- Salt to taste
- Freshly ground black pepper to taste
Topping
- 2 tablespoons butter melted (I used salted butter but unsalted is fine)
- 1 cup seasoned Italian breadcrumbs or use panko breadcrumbs for an extra crispy top
- 1/2-1 teaspoon Old Bay Seasoning or to taste
- Salt optional and to taste
- Pepper optional and to taste
- 1/4-1/3 cup shredded Parmesan cheese optional
Instructions
- Pasta: Cook pasta in salted water according to package directions until just al dente. Do not overcook because you're baking this pasta later and it will continue to cook. Drain and set aside. Meanwhile, move onto the next steps.
- Preheat and Prep: Preheat oven to 375F and spray a 9x13-inch baking dish, 3-quart baking dish, or large casserole dish with cooking spray; set aside.
- Crab Mixture: To a large skillet, add the butter and heat over medium high-heat to melt; swirl the skillet to encourage it to melt. Add garlic and cook for 1 minute; stir continuously.
- Add the Old Bay, smoked paprika, onion powder, salt, pepper, and stir to combine.
- Add the crab meat and stir to coat it in the seasoned butter mixture and heat to just warm through, about 1-2 minutes. Stir frequently. Set skillet aside.
- Creamy Cheese Sauce: To a separate large skillet or large sauce, pan, add the butter and heat over medium heat to melt; swirl the skillet to encourage it to melt.
- Roux: Add the flour and whisk vigorously to incorporate the flour into the butter, and then allow it to turn lightly golden brown; cook for 60-90 seconds and whisk nearly continuously. Tip - You're making a roux which is what's going to help thicken the creamy cheese sayce later on so it's important not to shortchange this step. Also you also don't want to undercook the flour here because the final macaroni will have a raw flour taste.
- Cream: Very slowly, add the half-and-half, milk, and with continuously while you're adding them. Allow the milk to thicken for 1-2 minutes; whisk nearly continuously.
- Cheese: Add the various cheeses and whisk continuously to encourage them to melt. Cook for about 1-2 minutes, or until the sauce can be stirred fully smooth. Cheese Tips - I like using a combination of the various cheeses because it gives the final macaroni a richer flavor but if you're only going to pick one cheese, I would go with the cheddar cheese. I like sharp cheddar but if you want it milder or extra sharp, that's personal preference. Gruyere cheese is more expensive so if you want to omit that one and just use cheddar and Monterey Jack, that's fine too.
- Combine: Add the cooked pasta to the cheesy cream sauce and stirred to combine and coat well.
- Taste: Add the crab meat mixture and stir to combine that with the pasta. Make sure to taste everything right now, and add salt and pepper to taste. Flavor Tips - If it tastes at all flat, boring, or bland it will likely benefit for more salt. If you want it a bit spicier, you can add more Old Bay, or simply add a pinch of cayenne pepper, taking care because cayenne is very spicy obviously.
- Transfer: Turn the mac and cheese out into the prepared baking dish; set aside momentarily.
- Optionally, evenly sprinkle a handful or two of additional cheese (about 1 cup) if you have extra on hand.
- Breadcrumb Topping: To a medium microwave-safe bowl, melt the butter, about 30 seconds. Add the breadcrumbs, Old Bay, and toss with a fork to combine and coat the breadcrumbs.
- Optionally, add additional salt and pepper at this time. And if you have shredded Parmesan cheese on hand, add about 1/4 to 1/3 cup to the mixture now and mix with a fork to combine.
- Sprinkle and Bake: Evenly sprinkle the breadcrumb topping over the mac and cheese and bake uncovered for about 20-25 minutes, or until the breadcrumb topping is as slightly golden brown as desired and the it's lightly bubbling around the edge. Baking Tips - Check early and keep a close eye on it since all ovens run differently, but if yours takes 30-35 minutes to bake, so be it. I recommend rotating the baking dish once midway through baking to ensure even browning.
- Serve: Optionally garnished with fresh herbs, such as minced parsley. Allow it to cool momentarily and serve.
Notes
Make-Ahead: You can make the recipe until you get to the point of adding the breadcrumb topping. Stop after you transferred the mac and cheese into the baking dish, allow it to cool for about 30 minutes on your counter, cover tightly with foil or plastic wrap, and refrigerate for up to 24 to 48 hours.
When you're ready to bake it off, allow it to set out on your counter for 1 hour. You do not want to bake this from fridge-cold! You will not have great results. While it's coming to room temperature, prep the breadcrumb topping as instructed, sprinkle it evenly, and bake as directed.
Storage: Recipe is best served hot and fresh because the topping is crispy, the cheese sauce is perfectly melted, and the pasta and crab are at their peak. Leftovers will keep airtight in the fridge for up to 3-4 days, noting that the texture of everything will change as it the case with any mac and cheese. Reheat very gently in your microwave for about 30 seconds or as desired. I have not frozen this and personally would not choose to and would instead enjoy it the day I make it or in the next few days.
Nutrition
Serving: 1serving | Calories: 758cal | Carbohydrates: 51g | Protein: 38g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 148mg | Sodium: 1293mg | Potassium: 433mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1426IU | Vitamin C: 4mg | Calcium: 751mg | Iron: 2mg
