Crab Mac and Cheese with Green Salad

Instructions

1. 1

   Preheat oven and cook pasta: Preheat your oven to 375°F (190°C). Bring a large pot of water to a boil, add 1 tbsp of salt, and cook the elbow macaroni until al dente, about 1-2 minutes less than the package directions. Drain well and set aside.

2. 2

   Prepare the topping: In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, 2 tbsp of melted butter, and chopped parsley. Mix with a fork until the breadcrumbs are evenly moistened. Set aside.

3. 3

   Make the roux: In a large Dutch oven or heavy-bottomed pot, melt 6 tablespoons of butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth, bubbly paste. This cooks out the raw flour taste.

4. 4

   Create the béchamel sauce: While whisking continuously, gradually pour in the warm milk. Continue to cook over medium heat, stirring frequently, for 5-7 minutes, until the sauce thickens enough to coat the back of a spoon.

5. 5

   Incorporate cheeses and seasonings: Remove the pot from the heat. Add the shredded cheddar, Gruyère, and cubed cream cheese. Stir until the cheeses are completely melted and the sauce is smooth. Stir in 1 tsp salt, black pepper, dry mustard, onion powder, and cayenne pepper.

6. 6

   Combine pasta and crab: Add the drained macaroni to the cheese sauce and stir to combine. Gently fold in the crab meat, being careful not to break up the lumps.

7. 7

   Assemble and bake: Transfer the mixture to a 9x13 inch baking dish or a similar 3-quart casserole dish. Sprinkle the prepared breadcrumb topping evenly over the surface. Bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.

8. 8

   Rest and serve: Remove from the oven and let the mac and cheese rest for 10 minutes before serving. This allows the sauce to set and thicken slightly.