Crab Macaroni and Cheese
Crab mac and cheese uses all the elements of classic crab cakes infused into a creamy macaroni and cheese casserole. Crazy creative with epic flavor, this crab cake mac is a must-try awesome recipe.
Ingredients
- 8 oz elbow macaroni
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 2-½ cups milk
- 2 tsp Dijon mustard
- 2 tsp Old Bay seafood seasoning
- 1 tsp prepared horseradish
- ½ cup finely diced red bell pepper
- ½ tsp kosher salt
- pinch fresh cracked pepper
- 2 cups sharp white cheddar cheese
- 8 oz fresh lump crabmeat
- ½ cup plain panko breadcrumbs
- ¼ cup freshly grated Parmigiano-Reggiano cheese
- 2 tsp extra virgin olive oil or melted butter
- garnish: remoulade sauce and chopped parsley
Instructions
- Heat the oven to 350°F.
- Bring a large pot of water to a boil. Add the macaroni and cook, according to package directions, to al dente. Drain.
- While the pasta is cooking, make the cheese sauce. Heat a medium saucepan over medium-high heat. Add the butter and flour and whisk until butter melts and mixture is smooth. Cook 1-2 minutes to make a roux.
- Slowly add in the milk, whisking constantly. Cook 2 minutes, stirring constantly, to heat and thicken just a little.
- Remove from the heat and stir in the Dijon, Old Bay, horseradish, salt, pepper, and cheddar cheese until smooth. Put back on the heat as needed if the sauce cools too much and the cheese is not melting.
- To the cheese sauce, add the crab and cooked macaroni. Pour into a 13x9 bake dish.
- In a small bowl, combine the panko, parmesan, and olive oil. Sprinkle over the casserole.
- Bake at 350°F until bubbly (20-25 minutes). If desired, put under the oven broiler to brown the top more if needed (~30 seconds).
- Serve with a light drizzle of remoulade over top and a sprinkling of parsley.
Notes
It is more important not to over thicken the cheese sauce than it is to get the cheese all melted completely because the sauce will thicken further once the pasta is added. If the sauce does thicken too much, add ~1/4-1/2 cup milk to bring it back.
Nutrition
Calories: 458kcal (23%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!