Creamy Crab Mac and Cheese
Delight in the rich flavors of creamy crab mac and cheese, featuring tender crab meat and velvety cheese sauce
Servings 6 servings
Ingredients
- 2 cups cavatappi noodles
- 1 cup heavy whipping cream
- 1 cup whole milk
- 3 tbsp butter
- 3 tbsp flour
- 1 small shallot minced
- 1 tbsp fresh mixed herbs
- 1 1/2 cup fresh lump crab reserve half to layer when you assemble the mac and cheese for baking
- 1/2 cup gouda cheese shredded
- 1/2 cup colby jack cheese shredded (reserve 1/2 for topping the mac and cheese)
- 1/2 cup sharp cheddar cheese shredded (reserve 1/2 for topping the mac and cheese)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Kosher salt to taste
- Black pepper to taste
- Old Bay or cajun seasoning of choice to taste
Instructions
- Heat oven 375 degrees
- Cook cavatappi noodles according to package instructions and set aside
- To a non stick skillet, melt butter an saute shallot until fragrant, about 1 minute
- Next, add flour 1 tbsp at a time and mix well to combine
- Once roux is nice and toasty and a light blonde color, add 1 cup of milk and stir well followed by 1 cup of heavy whipping cream
- Stir well to combine and bring to a simmer
- Once the milk is warm, turn heat to low and add cheese 1/2 a cup at a time and mix until melted
- Season the cheese sauce to taste and add fresh herbs
- Lastly, turn off the heat, add the crab meat and pasta and fold to combine
- Assemble in your baking dish and layer with pasta, cheese and crab, top with remaining cheese for a golden brown crust
- Bake at 375 for 30-40 minutes or until bubbly and golden brown
Notes
To pasta water add better then boullion lobster base for an even deeper seafood flavor without the lobster!