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Crab Mac-N-Cheese

4 from 1 vote

Creamy Baked Crab Mac-N-Cheese

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Creamy Baked Crab Mac-N-Cheese

 
Baked Crab Macaroni and Cheese.  Not a combination I would have ever come up with, but nevertheless it is amazing.  I had macaroni and cheese on my ‘culinary bucket list’ and began the research for a better than average recipe to get me started.  I got a little side tracked when I read the reviews for this recipe – “beyond restaurant quality” and ” very impressive” receiving nothing less than five stars from each reviewer.
Creamy Baked Crab Mac-N-Cheese
I was intrigued and decided this was worth a try.  Virginia is all about crabs and if you can find yourself a born-and-raised Virginian, they might show you how to cook and eat them like a native.  Well thank goodness this recipe uses canned crab meat – so now you can make it too!  My son said it was amazing and everybody loved it.  It was even great leftover the next day.  This recipe is a keeper and absolutely blog-worthy!
 Creamy Baked Crab Mac-N-Cheese
Creamy Baked Crab Mac-N-Cheese
Creamy Baked Crab Mac-N-Cheese

Crab Mac-N-Cheese

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 4
Course: Main Course
Author: Tricia
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4 from 1 vote
Classic mac-n-cheese with tender chunks of sweet crab meat.

Ingredients

  • ½ pound Macaroni pasta
  • 3 slices loaf bread
  • 4 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon garlic powder
  • 1 tablespoon Parmesan cheese, grated
  • 1 teaspoon Kosher salt, divided
  • ¼ cup all purpose flour
  • 1 ¾ cup milk
  • 1 cup half and half
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon Old Bay seasoning
  • ½ teaspoon ground mustard
  • 2 cups medium cheddar cheese, grated
  • 1 cup Fontina cheese, grated
  • 2 (6-ounce) cans Fancy Lump Crab Meat, drained

Instructions

  • Preheat oven to 375°F. Cook pasta according to package directions for 5-7 minutes or until it is a little soft but underdone. Drain and rinse the pasta and set aside.
  • Process the bread in a food processor until it forms small crumbs. Melt 1 tablespoon butter in a small bowl. Add the breadcrumbs and toss to combine. Add the parsley, garlic powder, Parmesan and ½ teaspoon salt to the crumbs and set aside.
  • In a small bowl combine the milk and cream and set aside. In a medium saucepan melt the remaining 3 tablespoons butter over medium heat. Whisk in the flour and heat until bubbly. Continuing whisking and cook for 1 minute. Slowly add the milk mixture, whisking continuously until smooth. Cook until the milk has thickened enough to coat the back of a spoon.
  • Remove the saucepan from the heat and add the cayenne, Old Bay, mustard and ½ teaspoon salt. Stir in the cheese until melted. Check seasonings and add salt if needed.
  • In a large bowl combine the pasta, cheese sauce and crab meat together taking care not to break up all the crab lumps. Butter or lightly grease a 1 ½ quart casserole dish. Pour the macaroni and cheese into the casserole dish and sprinkle the bread crumbs on top. Bake 25-30 minutes or until the top is brown and macaroni is bubbly. If the topping browns too quickly cover loosely with foil.

Recipe Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 905kcal | Carbohydrates: 68g | Protein: 39g | Fat: 53g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 1407mg | Potassium: 496mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1842IU | Vitamin C: 3mg | Calcium: 840mg | Iron: 3mg
Yummy stuff.  It may be spring in Virginia but they’re calling for more snow tonight and Monday.  We had just enough time to sneak in this wonderful warm, comforting casserole before the weather changes.  Thanks so much for stopping by!
Tricia

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16 Comments

  1. Adrian

    4 stars
    This came out delicious, although I don’t know if Fontina was the right choice in conjunction with the cheddar. I will be trying variations going forward with different cheeses. Overall it came out wonderful!

    Reply

  4. Mary

    The words delightfully decadent come to mind. This sounds delicious and I'd love to have a serving of it. I hope your weekend is off to a good start. Blessings…Mary

    Reply

  7. Sarah @ The Smart Kitchen

    I swear. Everyone is posting all these cheesy recipes and I am not sure why I now feel like stocking up on Lactaid and just going to town! 🙂 Also, crab mac and cheese is something I've always wanted to try…well, that or lobster mac, but crab is a little less expensive. Good thing this whole vegan with benefits concept I've got going on is ever evolving…I don't even know WHAT I am

    Reply

  9. Jill

    I never would have thought to add crab to macaroni and cheese, really pleased I've come across you're recipe as I can't wait to give it a try 🙂

    Reply

  13. Sue/the view from great island

    I used to make a lobster mac and cheese while we were living in NH, and this crab version must be just as over the top delicious. I really like that it has the classic Old Bay and cayenne seasoning, kind of like a cross between and crab cake and mac and cheese—this one sure is a winner.

    Reply

  15. Mary Younkin

    oh. my. heck. You just made me gasp AND sigh over mac n cheese at 6:30 in the morning! I'm not a huge fan of pasta these days (WHAT is wrong me me?!) but this is recipe is going to happen in the very near future! Thanks!!

    Reply