Ingredients:

  • 1 pound (454g) cavatappi pasta (or shells, elbow macaroni)
  • 6 tablespoons (85g) unsalted butter, divided
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon nutmeg, freshly grated
  • 1/4 teaspoon cayenne pepper (optional)
  • 12 ounces (340g) sharp cheddar cheese, shredded (about 3 cups)
  • 4 ounces (113g) Gruyère cheese, shredded (about 1 cup)
  • Salt and freshly ground black pepper to taste
  • 1 pound (454g) lump crab meat, picked over for shells
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • 2 tablespoons panko breadcrumbs
  • 1 tablespoon melted butter

Instructions:

  1. Cook pasta according to package directions, until al dente. Drain and set aside.
  2. Gently combine crab meat, parsley, and lemon juice in a bowl. Set aside.
  3. Melt 4 tablespoons of butter in the saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, until golden. This is your roux!
  4. Gradually whisk in milk and cream until smooth. Bring to a simmer, then reduce heat and cook, stirring constantly, until slightly thickened (about 5-7 minutes).
  5. Stir in Dijon mustard, nutmeg, cayenne pepper (if using), salt, and pepper.
  6. Remove from heat and stir in cheddar and Gruyère until melted and smooth.
  7. Add cooked pasta and crab mixture to the cheese sauce. Gently fold to combine. This is how to make the best mac n cheese with crab!
  8. Pour the mac and cheese into the prepared baking dish. Melt the remaining 2 tablespoons of butter and toss with the Panko breadcrumbs. Sprinkle evenly over the top.
  9. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
  10. Let cool for 5-10 minutes before serving.