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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.
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
Crab Mac-N-Cheese
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Classic mac-n-cheese with tender chunks of sweet crab meat
Course: Main Course
Servings: 4
Ingredients
- 1/2 pound Macaroni pasta
- 3 slices loaf bread
- 4 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon Kosher salt, divided
- 1/4 cup all purpose flour
- 1 3/4 cup milk
- 1 cup half and half
- 1/4 teaspoon Cayenne pepper
- 1/2 teaspoon Old Bay Seasoning
- 1/2 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 degrees. 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 1/2 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 1/2 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 1/2 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
(adapted from a recipe by Jodiemo as posted on Tasty Kitchen)
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
Colleen says
September 3, 2014 at 1:46 amWow! What a great combination of two yummy things!
The Café Sucré Farine says
March 25, 2013 at 8:57 amWow, "beyond restaurant quality"? Sounds delicious and intriguing Tricia! This is going on my must try list!
Mary says
March 23, 2013 at 2:47 pmThe 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
Betty says
March 23, 2013 at 3:14 amI'm a born and raised Virginian and I love my blue crabs! I've never thought to put them in mac and cheese, but it looks good. 🙂
Tanna at The Brick Street Bungalow says
March 23, 2013 at 1:25 amOh, my!!!! I recently enjoyed Shrimp and Andouille Sausage Mac and Cheese and I'm SURE I would love this one, Tricia!! Hope you have a wonderful weekend, Tricia!! blessings ~ tanna
Sarah @ The Smart Kitchen says
March 22, 2013 at 6:25 pmI 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
Anna and Liz Recipes says
March 22, 2013 at 5:55 pmOh my goodness ! this mac and cheese looks amazing! What a super idea to add some seafood to this classic recipe! <br />Can't wait to try it!
Jill says
March 22, 2013 at 9:18 amI 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 🙂
Angie's Recipes says
March 22, 2013 at 5:28 amI would love it too, Tricia. It looks utterly comforting and delicious!
Inside a British Mum's Kitchen says
March 22, 2013 at 1:46 amOh Tricia! I'm not surprised everyone loved it!! how brilliant and totally delicious!!<br />Mary x
Big Dude says
March 21, 2013 at 10:11 pmI've had only lobster mac but Bev much prefers crab so this will be a real winner for her.
Sue/the view from great island says
March 21, 2013 at 10:08 pmI 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.
The Sketched Chef says
March 21, 2013 at 3:46 pmI think that mac and cheese are just heavenly, but with some added crab ?<br />Well, is there something better than heavenly to describe that combination ?
Mary Younkin says
March 21, 2013 at 1:39 pmoh. 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!!