Mac & Cheese W Crabmeat Recipe

Bring 4 cups water and 1 tablespoon kosher salt to a rolling boil in a large pot. Add 12 oz elbow macaroni and cook until very al dente (about 1–2 minutes short of package instructions), usually 7–8 minutes. Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Make a roux

In a heavy-bottomed saucepan over medium heat, melt 4 tablespoons butter. Add 1 tablespoon flour and whisk constantly for 1–2 minutes until the raw flour smell cooks out and the mixture is bubbly but not browned.

Add dairy

Slowly whisk in 2 cups whole milk and 1 cup heavy cream, whisking to remove lumps. Increase heat to medium-high and bring to a gentle simmer until the sauce thickens slightly, about 4–6 minutes.

Season and finish

Reduce heat to low. Whisk in 2 oz softened cream cheese until smooth. Add 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper, 1 teaspoon ground nutmeg and 1 teaspoon salt. Stir until combined and tasting balanced. If sauce is too thick, stir in up to 1/2 cup reserved pasta water to loosen.

Incorporate cheeses

Remove sauce from heat. Stir in 2 cups shredded sharp cheddar and 1 cup shredded Gruyère in two additions, stirring until fully melted and smooth. Keep warm but do not boil after adding the cheeses.

In a small bowl, gently toss 10 oz lump crabmeat with 1 teaspoon Old Bay seasoning, 2 teaspoons minced shallot, 1 teaspoon lemon zest, 1 tablespoon fresh lemon juice and 2 tablespoons chopped parsley. Be careful not to break up the lumps too much.

Taste a small piece of crab and adjust seasoning with a pinch of salt or more Old Bay if needed.

Preheat the oven to 375°F (190°C). Lightly butter a 9x9-inch baking dish or similar casserole.

Add the drained warm pasta to the cheese sauce and fold to coat thoroughly. If the mixture seems tight, add reserved pasta water a tablespoon at a time to reach a creamy consistency.

Fold the seasoned crabmeat into the mac and cheese gently, reserving a few small lumps and a tablespoon of parsley to sprinkle on top for presentation.

Transfer the mixture to the prepared baking dish and smooth the top.

In a small bowl combine 3 tablespoons panko, 2 tablespoons grated Parmesan, 1 tablespoon melted butter and 1 teaspoon smoked paprika. Sprinkle evenly over the mac and cheese. Dot a couple small pieces of extra crab on top if reserved.

Bake in the preheated oven until the topping is golden and the edges are bubbling, about 18–22 minutes. For a browned top, place under the broiler for 1–2 minutes, watching carefully to avoid burning.

Remove from oven, let rest 5 minutes. Sprinkle remaining parsley on top, serve with lemon wedges on the side.