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Crab Macaroni and Cheese

A luxurious twist on classic macaroni and cheese featuring creamy cheeses and succulent crab meat.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 oz small shells dry pasta The perfect shape to hold the creamy cheese sauce.
  • 3 tbsp butter Adds richness to both the sauce and the breadcrumb topping.
  • 2 cloves garlic Provides aromatic depth and enhances overall flavor.
  • 1 tbsp Old Bay Seasoning A unique blend of spices that gives a coastal touch.
  • 1 tsp smoked paprika Introduces a subtle smokiness that elevates the dish.
  • 1 tsp onion powder Adds a mild sweetness and savory note.
  • 1 tsp salt Essential for flavor balance.
  • 1/2 tsp freshly ground black pepper Adds a bit of heat and warmth.
  • 8 oz lump crab meat Sweet and tender, it’s the star ingredient of this dish.
  • 5 tbsp all-purpose flour Thickens the sauce to just the right consistency.
  • 1 cup half and half Creates a rich, creamy base for the cheese sauce.
  • 1 cup whole milk Adds creaminess without being overly rich.
Cheese Blend
  • 1 cup sharp cheddar cheese Provides a robust, tangy flavor.
  • 1 cup gruyere cheese Adds nuttiness and depth to the cheese blend.
  • 1 cup Monterey Jack cheese Offers creaminess and complements the sharper cheeses.
  • 1 cup seasoned Italian breadcrumbs Adds a crunchy topping for texture contrast.
  • 1/4 cup Parmesan cheese Adds a salty, nutty flavor (optional).

Method
 

Preparation
  1. Cook the pasta in a pot of salted water until just al dente according to package directions. Drain and set aside.
  2. Preheat the oven to 375°F and prepare a baking dish by spraying it with cooking spray.
  3. In a skillet, melt 3 tablespoons of butter and sauté the minced garlic for 1 minute.
  4. Stir in the Old Bay seasoning, smoked paprika, onion powder, salt, and pepper before adding the crab meat to warm through. Set aside.
  5. In a separate pan, melt 5 tablespoons of butter to create a roux with the flour. Cook until it is lightly golden.
  6. Slowly add the half and half and milk, whisking until the mixture thickens.
  7. Stir in the sharp cheddar, gruyere, and Monterey Jack cheeses until they melt and create a smooth sauce.
Combining and Baking
  1. Gently fold the cooked pasta into the cheese sauce, then incorporate the crab mixture. Adjust seasonings as necessary to taste.
  2. Transfer the pasta mixture to the prepared baking dish.
  3. Mix the melted butter with breadcrumbs and Old Bay, then sprinkle it generously over the pasta.
  4. Bake uncovered for 20-25 minutes, or until the topping is golden and the dish is bubbling.
  5. Garnish with fresh herbs if desired, allow to cool slightly, then serve warm.

Notes

Use fresh crab meat instead of canned for the best flavor. Avoid overcooking the pasta, and allow the dish to rest after baking for easier serving.