Crab Mac and Cheese - Super Tasty Recipes

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Prep Time:5

Cook Time:30

Total Time:35

Ingredients

1 lb elbow pasta noodles
3 tbsp butter
3 tbsp all-purpose flour
2 cups whole milk
2 ½ cups grated cheddar cheese or a mix of cheddar and your favorite melting cheese
½ tsp salt
¼ tsp black pepper
¼ tsp smoked paprika
6 oz white crab meat drained
⅓ cup panko bread crumbs

Instructions

Step 1: Preheat the Oven and Prepare the Baking Dish - Preheat your oven to 400 degrees F. Lightly grease a large baking dish so the cheesy pasta does not stick around the edges. I like to get this done first because once the sauce starts coming together, everything moves fairly quickly. A large casserole dish gives the macaroni enough room to spread into an even layer, which also means you get more of that cheesy, crunchy topping in every serving.
Step 2: Cook the Pasta Until Just Tender - Bring a large pot of water to a boil and cook the elbow pasta according to the package directions. I like to stop right around the point where the noodles are tender but still have a little firmness because they are going into the oven afterward. Drain the pasta well, return it to the pot, and set it aside while you make the cheese sauce. Leaving the pasta in the large pot also gives you plenty of room to stir everything together later.
Step 3: Melt the Butter - Place a medium pot over medium heat and add the butter. Let it melt completely, but keep an eye on the heat so it does not begin to brown. You are looking for a smooth base for the sauce rather than a toasted butter flavor. Once the butter has melted, you are ready to add the flour.
Step 4: Cook the Flour and Add the Milk - Whisk the flour into the melted butter and cook it for 1 to 2 minutes. This short cooking time helps remove the raw flour taste while building the base that will thicken your cheese sauce. Slowly pour in the milk while whisking continuously. Adding it gradually is worth the extra few seconds because it helps keep the sauce smooth and prevents stubborn flour lumps from forming.
Step 5: Thicken the Sauce - Continue heating the milk mixture over medium heat for about 5 minutes, stirring frequently. You should notice it beginning to thicken enough to lightly coat your spoon. It does not need to become extremely thick at this stage because the cheese will add more body and the sauce will continue settling as the casserole bakes.
Step 6: Add the Cheese, Crab, and Seasonings - Stir 1 cup of grated cheese into the warm sauce and keep stirring until the cheese is completely melted and the mixture looks smooth. Add the salt, black pepper, smoked paprika, and drained crab meat. Stir gently so you distribute the crab without breaking every piece apart. I like finding little bites of crab throughout the finished dish, so there is no need to stir aggressively.
Step 7: Combine the Pasta and Cheese Sauce - Pour the crab cheese sauce over the cooked pasta in the large pot. Use a silicone spoon to stir until the noodles are evenly coated and the crab is distributed throughout. Take a second to scrape along the bottom of the pot so no plain noodles are hiding underneath. Every scoop should have plenty of creamy sauce.
Step 8: Assemble the Crab Mac and Cheese - Transfer the pasta mixture to your prepared baking dish and spread it evenly from one side to the other. Sprinkle the remaining 1 1/2 cups of grated cheese over the pasta, then scatter the panko bread crumbs evenly across the top. Try to cover the whole surface rather than piling everything in the center because those crisp edges are some of the best bites in the pan.
Step 9: Bake Until Hot and Golden - Bake the Crab Mac and Cheese for about 15 minutes. The cheese on top should be melted, the edges should be bubbling, and the bread crumbs should have a light golden color. Let the baking dish sit for a few minutes before serving. That short rest gives the sauce a chance to settle around the noodles and makes it easier to spoon onto plates without everything running together.

Notes

Substitutions

Different pasta shapes: Shells, rotini, penne, or cavatappi can replace elbow macaroni as long as you use roughly the same amount.
Different cheeses: Monterey Jack, Colby, Gouda, or Gruyere can replace part of the cheddar if you want a different flavor while keeping the sauce creamy.
Lower fat milk: Two percent milk can work in place of whole milk, although the finished sauce will be slightly less rich.
Fresh crab meat: Fresh cooked crab meat is a great substitute for canned crab when you have access to it.
Regular bread crumbs: Standard bread crumbs can replace panko, although the topping will have a finer and slightly softer texture.

Variations

Extra cheesy crab mac: Add another half cup of your favorite melting cheese to the sauce for an even richer casserole.
Spicy crab mac: Add a pinch of cayenne pepper or a few shakes of hot sauce to the cheese sauce for gentle heat.
Garlic crab mac: Cook a small amount of minced garlic in the melted butter for about 30 seconds before adding the flour.
Herb topped crab mac: Stir a little chopped parsley or chives into the panko before sprinkling it over the casserole.
Seafood mac and cheese: Replace part of the crab with small cooked shrimp for a seafood combination that feels especially nice for a weekend dinner.

Tips and Tricks

Grate your own cheese when possible: Freshly grated cheese usually melts more smoothly than packaged shredded cheese because it does not contain the same anti caking coating.
Drain the crab thoroughly: Excess liquid from canned crab can loosen the sauce more than you want.
Do not overcook the pasta: The noodles continue cooking in the oven, so slightly firm pasta gives you the best final texture.
Add the milk slowly: Gradually whisking the milk into the butter and flour mixture is the easiest way to build a smooth sauce.
Keep the heat moderate: Very high heat can make cheese sauces separate or become grainy, so medium heat and steady stirring are your friends here.
Watch the final few minutes: Ovens vary, and the casserole is ready once everything is hot, bubbling, melted, and lightly golden on top.

Serving Ideas

Simple green salad: A crisp salad with a tangy dressing cuts through the richness of the cheese sauce nicely.
Roasted broccoli: The slightly crisp edges of roasted broccoli work especially well beside creamy baked pasta.
Garlic bread: If everyone at your table is hungry, warm garlic bread makes the meal feel extra cozy and gives you something to swipe through any cheese sauce left on the plate.
Steamed green beans: Green beans keep the plate simple and add freshness without competing with the crab.
Roasted asparagus: Asparagus makes the meal feel a little more special while still being easy enough for a family dinner.

Storage and Make Ahead Tips

Refrigerating leftovers: Store cooled Crab Mac and Cheese in an airtight container in the refrigerator for up to 3 days.
Reheating individual portions: Warm leftovers gently in the microwave, adding a small splash of milk if the pasta seems dry.
Reheating a larger portion: Cover the baking dish and warm it in the oven until heated through, then uncover it briefly if you want to freshen the topping.
Preparing ahead: Assemble the pasta and cheese sauce in the baking dish, cover it, and refrigerate until you are ready to bake.
Keeping the topping crisp: For make ahead preparation, wait to add the panko until right before baking so it does not absorb moisture in the refrigerator.

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Servings: servings