Baked Crab Mac-n-Cheese

This baked crab mac-n-cheese is complete and total decadence. Perfect for holidays and date nights, this ooey, gooey, crabby goodness will make your stomach smile.

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Here is what I have decided. People who have said that seafood and cheese don’t go together are idiots. I have proven them wrong in the past with the Tuna Chowder and now with this fan-freaking-tastic crab mac-n-cheese. Honestly. you people are lucky this post has even made it to the computer because I am very tempted to go lock myself in my room with a fork and devour this entire dish by myself. Of course, I would have to go buy new pants after that.

This dish is perfect for Valentine’s Day whether you are celebrating with someone or not ( carbs make you happy!)It’s decadent, it’s rich, it’s flavorful and delicious. It is not , however, light. Not even a little. But just think of all the calcium you will be eating. That’s good for you… right?

So, as you have probably figured, this dish is also a splurge because cheese is not cheap and there is a lot of cheese in this dish. Good cheese. Oooey, gooey, wonderful cheese. But! This is still a much less expensive dinner option than dining out. Serve this fabulous mac-n-cheese up with a salad and a nice glass of wine and your lover will be a slave to your bidding. And that’s the real goal here. Love slave.

Baked Crab Mac-n-Cheese

serves 4

1/2 pound medium pasta shells

4 T unsalted butter, plus the wrapper for the casserole dish

3 slices loaf bread

1 3/4 cup milk mixed with 1 cup light cream

2 T minced fresh parsley

1/2 t. garlic powder

1 T grated Parmesan cheese

1 t. kosher salt

1/4 c. AP flour

1 t. kosher salt

1/8-1/4 t. cayenne

1/2 t. ground mustard

1/2 t. old bay

1 t. kosher salt

2 c. medium cheddar, grated ( grate your own, please!!!)

1 c. Fontina, grated ( I know, it’s a splurge, but trust me)

2 (6 oz) cans crab meat, drained (I used one “fancy lump” and one “fancy white”)

Preheat oven to 375. Set a large pot of water on to boil. Cook pasta for about 5 minutes or until the outside is cooked but the inside is underdone. Drain and rinse, set aside.

Meanwhile, tear your bread into pieces, place in a food processor and make bread crumbs. Melt 1 T of butter and toss with breadcrumbs in a small bowl. Add parsley, garlic powder, Parmesan and 1 t. kosher salt to the crumbs and set aside.

In a medium saucepan over medium heat, melt the remaining butter. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cream until the mixture is smooth. Continue to cook and stir until the sauce has thickened enough to coat the back of a spoon. ( Hey! You just made a Bechamel sauce!!!)

Remove from the heat and stir in cayenne, old bay, mustard, and 1 t. salt. Stir in cheese until it has all melted. Taste and add salt if necessary.

In a large bowl, stir pasta, cheese sauce and crab meat together well.

Using the wrapper from the butter, grease the bottom and sides of a 1.5 quart casserole dish. Pour the mac-n-cheese into the dish. Sprinkle the breadcrumbs on top.

Bake for 20-30 minutes or until top is browned and mac-n-cheese is bubbly.

Serve and enjoy!!

Baked Crab Mac-n-Cheese

This baked crab mac-n-cheese is complete and total decadence. Perfect for holidays and date nights, this ooey, gooey, crabby goodness will make your stomach smile.

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Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Course: dinner

Cuisine: american

Servings: 4 servings

Calories: 928kcal

Author: Two Lucky Spoons

Ingredients

• 1/2 pound medium pasta shells
• 4 T unsalted butter , plus the wrapper for the casserole dish
• 3 slices loaf bread
• 1 3/4 cup milk mixed with 1 cup light cream
• 2 T minced fresh parsley
• 1/2 t . garlic powder
• 1 T grated Parmesan cheese
• 1 t . kosher salt
• 1/4 c all purpose flour
• 1 t . kosher salt
• 1/8-1/4 t . cayenne
• 1/2 t . ground mustard
• 1/2 t . old bay
• 1 t . kosher salt
• 2 c . medium cheddar , grated ( grate your own, please!!!)
• 1 c . Fontina , grated ( I know, it's a splurge, but trust me)
• 2 (6 oz) cans crab meat, drained (I used one "fancy lump" and one "fancy white")

Instructions

• Preheat oven to 375. Set a large pot of water on to boil. Cook pasta for about 5 minutes or until the outside is cooked but the inside is underdone. Drain and rinse, set aside.
• Meanwhile, tear your bread into pieces, place in a food processor and make bread crumbs. Melt 1 T of butter and toss with breadcrumbs in a small bowl. Add parsley, garlic powder, Parmesan and 1 t. kosher salt to the crumbs and set aside.
• In a medium saucepan over medium heat, melt the remaining butter. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cream until the mixture is smooth. Continue to cook and stir until the sauce has thickened enough to coat the back of a spoon. ( Hey! You just made a Bechamel sauce!!!)
• Remove from the heat and stir in cayenne, old bay, mustard, and 1 t. salt. Stir in cheese until it has all melted. Taste and add salt if necessary.
• In a large bowl, stir pasta, cheese sauce and crab meat together well.
• Using the wrapper from the butter, grease the bottom and sides of a 1.5 quart casserole dish. Pour the mac-n-cheese into the dish. Sprinkle the breadcrumbs on top.
• Bake for 20-30 minutes or until top is browned and mac-n-cheese is bubbly.
• Serve and enjoy!!

Nutrition

Calories: 928kcal

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