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A luxurious twist on a comfort food classic. Tender pasta and sweet crab meat are enveloped in a rich, creamy three-cheese sauce, then baked with a golden, crunchy breadcrumb topping. Perfect for a special occasion or a cozy night in.
For 6 servings
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.
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.
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.
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.
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.
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.
A luxurious twist on a comfort food classic. Tender pasta and sweet crab meat are enveloped in a rich, creamy three-cheese sauce, then baked with a golden, crunchy breadcrumb topping. Perfect for a special occasion or a cozy night in.
This pacific_northwest recipe takes 65 minutes to prepare and yields 6 servings. At 969.35 calories per serving with 52.3g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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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.
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.
Swap elbow macaroni for other short pasta shapes like shells, cavatappi, or penne.
Fold in 1 cup of steamed peas, sautéed mushrooms, or wilted spinach along with the crab meat for added nutrients and flavor.
Add a finely diced jalapeño to the roux or a dash of your favorite hot sauce to the finished cheese sauce for an extra kick.
Incorporate other fresh herbs like chives or tarragon into the cheese sauce for a different flavor profile that complements the crab.
Both crab meat and cheese are packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The generous amount of milk and cheese in this recipe makes it a great source of calcium, a vital mineral for strong bones and teeth.
Crab is a good source of omega-3 fatty acids, which are known to support heart health and brain function.
Each serving of this Crab Mac and Cheese contains approximately 950-1000 calories. It is a rich and indulgent dish, best enjoyed as a special treat.
While delicious, this dish is high in calories, saturated fat, and sodium, so it's considered an indulgence rather than a health food. However, it does provide significant protein, calcium, and omega-3 fatty acids from the crab and dairy.
Absolutely. While Dungeness crab is classic for Pacific Northwest cuisine, you can use any good quality lump crab meat, such as blue crab or snow crab. Canned or frozen lump crab meat also works well; just be sure to drain it thoroughly.
Yes, you can assemble the mac and cheese (without the breadcrumb topping) up to one day in advance. Cover and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, then add the topping and bake as directed, possibly adding 5-10 minutes to the baking time.
This rich dish pairs well with something light and fresh. A simple green salad with a vinaigrette, steamed asparagus, or roasted broccoli are all excellent choices to balance the meal.
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