Crab Mac and Cheese
Decadent, creamy mac and cheese loaded with sweet lump crab meat and a golden, crispy breadcrumb topping. This coastal twist on the classic comfort food feels fancy enough for a dinner party but comes together in under an hour.
For 4 servings
- prep
Preheat the oven and prepare the baking dish.
Set oven to 375°F (190°C). Lightly butter a 2-quart baking dish.
- boil · ~10 min
Boil the macaroni until al dente.
1.Bring a large pot of water to a rolling boil and add salt.2.Add macaroni and cook 1 minute less than package directions for al dente.3.Drain well and set aside, but do not rinse.TIPCooking the pasta slightly under ensures it doesn't get mushy during baking. - saute · ~1 min
Sauté the garlic in butter.
Melt 2 tablespoons butter in a medium saucepan over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
- mix · ~6 min
Build the roux.
1.Whisk flour into the melted butter and cook for 1 minute, whisking constantly.2.Slowly pour in milk while whisking to prevent lumps.3.Cook, stirring often, until sauce thickens enough to coat the back of a spoon (4-5 min).TIPWhisk continuously when adding milk — patience here means a silky-smooth sauce. - mix · ~5 min
Melt the cheeses into the sauce.
1.Reduce heat to low. Add cheddar, gruyere, and cream cheese in handfuls, stirring until fully melted.2.Stir in Dijon mustard, Old Bay seasoning, and black pepper until combined.3.Taste and adjust seasoning.TIPKeep the heat low once cheese is in — high heat makes cheese sauces grainy. - mix · ~2 min
Fold in the crab and pasta.
1.Gently fold drained crab meat into the cheese sauce, being careful not to break up the lumps too much.2.Add drained macaroni and fold until evenly coated.3.Transfer mixture to the prepared baking dish and spread evenly. - bake · ~18 min
Add the topping and bake until golden.
1.Melt remaining 1 tablespoon butter and mix with panko breadcrumbs.2.Sprinkle buttered breadcrumbs evenly over the mac and cheese.3.Bake for 15-18 minutes until topping is golden brown and edges are bubbling. - rest · ~5 min
Rest briefly, then garnish and serve.
Let the dish rest for 5 minutes after baking. Sprinkle with chopped parsley and serve hot.
TIPResting helps the sauce set slightly so portions hold their shape.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pick over crab meat carefully for any stray bits of shell before folding it in.
- 2Cook the pasta 1 minute less than al dente so it doesn't turn mushy during baking.
- 3Keep the heat low when melting the cheeses to prevent a grainy, separated sauce.
- 4Fold the crab gently to preserve nice, big lumps of meat throughout the dish.
- 5Let the baked mac and cheese rest 5 minutes before serving so it firms up slightly.
- 6For a crunchier topping, broil the breadcrumbs for the last 1-2 minutes.
Adapt it for your goals.
Gluten-free
Swap the elbow macaroni for a gluten-free pasta and use gluten-free panko breadcrumbs. The cheese sauce is naturally gluten-sensitive if you use a gluten-free all-purpose flour blend.
extra crunchy toppingExtra-crunchy topping
Mix crushed potato chips or buttered Ritz crackers with the panko for an even crunchier, more decadent golden crust.
lighter versionLighter version
Replace half the whole milk with 2% milk and use reduced-fat cheddar and cream cheese. The sauce will be slightly less rich but still creamy.
seafood medleySeafood medley
Add 100g of cooked, chopped shrimp or small scallops along with the crab for a fuller seafood mac and cheese.
Why this is on our healthy list.
Rich in Protein
Lump crab meat is a lean source of high-quality protein, which supports muscle maintenance and repair.
Calcium from Cheese
The blend of cheddar, gruyere, and cream cheese contributes calcium for strong bones and teeth.
Omega-3 Fatty Acids
Crab contains small amounts of omega-3s, which are beneficial for heart and brain health.
Moderate in Selenium
Crab is a natural source of selenium, an antioxidant mineral that supports immune function and thyroid health.
Frequently asked questions
Yes, thaw frozen crab in the refrigerator overnight and drain it well. Be extra careful to pick out any shell fragments that may be present.
