2c. medium cheddar, grated ( grate your own, please!!!)
1c. 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.