With all the cold weather we’ve been having lately, I’m completely in comfort food mode. Soups, roasts and pastas are filling the menu these days. I feel like I’ve been in a sleep-deprived food coma the past few weeks. Anyone else?
Anyways, I was craving mac and cheese but wanted something a touch different from the norm. Which is how this crab mac and cheese was born. Since crab is not in season, I decided to try with canned crab. I bought one expensive can of the all white chunk crab meat, and one of the regular canned crab. I’m sure it’d be fine with two cans of the regular crab meat though!
I was so impressed with how this turned out! It’s a great dish for serving to guests since it seems like you splurged, but you really haven’t! I won’t tell anyone, girl scouts honour. Another bonus: this is excellent for preparing in advance, as it tastes better the longer it sits. I actually recommend refrigerating it for a few hours or overnight before cooking. Add the breadcrumb mixture just before baking and you’re all set for a deadly meal.
Crab Mac and Cheese
A decadent crab macaroni and cheese that's easy on the wallet and yet perfect for impressing guests!
- 4 tbsp Butter
- 3 tbsp Flour
- 2 cups Whole Milk
- 1/2 tsp Mustard Powder
- Salt and pepper, to taste
- 1/2 medium Yellow Onion, finely chopped
- 1 tsp Old Bay Seasoning
- 1 can Premium White Chunk Crab Meat, drained
- 1 can Regular Crab Meat, drained
- 5 1/2 cups Macaroni, cooked
- 3/4 cup Jura Montagne or Gruyere Cheese, grated
- 1 3/4 cup Old Cheddar Cheese, grated
- 1 cup Sourdough Bread Crumbs
- 2 Garlic Cloves, chopped
- 3 tbsp Parmesan Cheese
- 1 tbsp Butter, melted
Melt 3 tbsp butter over medium heat, add flour and whisk cooking for 3 minutes. Add milk and whisk together, any clumps that form with go away, just keep whisking. Continue to cook and whisk until thick enough to coat the back of a spoon. Remove from the heat, whisk in the salt, pepper, mustard powder, and cheddar and jura montagne cheeses. Whisk until smooth. Add the cooked macaroni to the cheese sauce and stir to combine.
In a separate pan, heat 1 tbsp butter over medium-low heat. Add the onion and cook until soft. Add the old bay seasoning and cook for 1 minute. Turn off the heat and add the crab, stir to combine well. Add the crab mixture to the macaroni mixture and pour into a greased 8inch baking dish. Refrigerate for a few hours to overnight.
Before baking, combine breadcrumbs, 1 tbsp melted butter, garlic and parmesan cheese. Sprinkle over the macaroni and bake in a 350F oven for 25 minutes. If the bread crumbs are turning too dark, cover loosely with foil for the remaining cooking time.