- 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)
- ½ Teaspoon Nutmeg
- ½ Teaspoon Black Pepper
- 1 teaspoon Salt
- ½ Cup All Purpose Flour
- 6 tablespoons Butter
- 2 tablespoons Grated Parmesan Cheese
Instructions
- 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.