Crab Mac and Cheese


Crab Mac and Cheese

Three things I thoroughly enjoy all wrapped up into one casserole…pasta, cheese, and crab. um YUM.


  • Butter for the pan
  • 12 ounces macaroni
  • 1 ¾  cups whole milk
  • 2 cups heavy cream
  • 2 teaspoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup (packed) grated fontina cheese
  • ¾  cup cheddar cheese (I used white cheddar)
  • ½  cup (packed) finely grated Parmesan cheese
  • ¼  cup (packed) grated mozzarella cheese
  • ¾ cup ricotta cheese
  • 10 ounces Dungeness crab meat
  • 4 TBSP breadcrumbs
  • 2 TBSP unsalted butter, cut into 8 pieces


  1. Preheat the oven to 450°F.
  2. Butter a 9 x 13 x 2-inch glass baking dish.
  3. Cook the noodles in a large pot of boiling salted water until tender but still firm to the bite, stirring frequently, about 5 minutes. Drain well (do not rinse).
  4. Whisk the milk, cream, flour, salt, and pepper in a large bowl to blend.crabmaccheese
  5. Stir in the fontina, cheddar, Parmesan, mozzarella, and ricotta cheeses.
  6. Add the macaroni and toss to coat then fold in the crab meat.
  7. Transfer the macaroni mixture to the prepared baking dish. Sprinkle breadcrumbs and place butter pieces on top of breadcrumbs.
  8. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 15 minutes. Let stand for 10 minutes.

For Next Time:

In order to buy crab meat in the store, I had to buy it by the pound. Well, I felt it was necessary to use the ENTIRE pound in the mac and cheese. DON”T do that. As much as I love crab, I could barely taste the noodles and cheese. That being said, the flavor was still really good! Also, I would probably use less liquid. I found there was way too much so I didn’t even use it all when I added it to the dish. I also would probably top the casserole with more cheddar cheese and bread crumbs.

Original recipe: Northwest Noshings and Ramblings


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