- Prep Time: 20m
- Cook Time: 30m
- Total Time: 50m
Ingredients
- 1 pound Elbow Macaroni or Similar Pasta
- 1 cup Breadcrumbs
- 2 tablespoons Butter Melted
- 1 pound Lump Crab Meat
- 4 Scallions, green part only, sliced
- 1 quart Whole Milk
- 4 cups Shredded Gruyere Cheese (12oz)
- 2 cups Shredded Sharp White Cheddar (8oz)
- 2 tablespoons Grated Parmesan Cheese
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Black Pepper
- 1 teaspoon Salt
- 1/2 cup All Purpose Flour
- 6 tablespoons Butter
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 and top with the breadcrumbs.
- Bake for about 30 minutes or until golden brown.
