Classic Crab Mac & Cheese

I owned a restaurant years ago that the menu theme was upscale comfort food. This is one of the dishes that made the menu rotation over the years.

  • Prep Time: 20m
  • Cook Time: 30m
  • Total Time: 50m

Ingredients

  • 1 pound Elbow Macaroni or Similar Pasta
  • 1 cup Fresh Breadcrumbs
  • 2 tablespoons Butter Melted
  • 1 pound Crab Meat (thawed if using frozen crab)
  • 4 Scallions, green part only, sliced
  • 1 quart Whole Milk
  • 4 cups Shredded Gruyere (12oz)
  • 2 cups Shredded Sharp White Cheddar (8oz)
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Salt
  • 1/2 cup All Purpose Flour
  • 6 tablespoons Butter
  • 2 tablespoons Grated Parmesan Cheese

Instructions

  1. Preheat oven to 375⁰. Bring a large pot of salted water to a boil, cook pasta to al dente according to directions. While pasta is cooking, melt the butter in a large pot over low heat and add the flour, whisking to combine, cook for 2 minutes stirring constantly. In a separate pot heat the milk, do not boil. Add the milk to the flour mixture (roux) whisking to combine. Add all of the spices and cook for an additional 2 minutes until thickened. Add the cheese and allow to fully combine, about 2 minutes. Add the crab and scallions, allow to heat through, about 2 minutes. Drain the pasta and combine with the sauce. Combine the breadcrumbs and Parmesan with the butter. Place the mac & cheese into a large casserole dish or individual gratin dishes. Top with the breadcrumbs. Bake for about 30 minutes or until golden brown and bubbling on the sides.

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