Background and History
Crab Mac and Cheese is a decadent twist on the beloved comfort food, blending creamy macaroni and cheese with the sweet, delicate flavor of crab meat. Emerging as a fusion of coastal seafood cuisine and classic mac and cheese, this dish offers a luxurious and flavorful dining experience, perfect for special occasions or a gourmet twist on everyday comfort.
8 ounces, cooked al dente.
Lump Crab Meat
1 pound, fresh or canned.
Sharp Cheddar Cheese
2 cups, shredded.
1 cup, shredded.
1/2 cup, shredded.
Salt and Black Pepper
Chopped, for garnish.
Approximately 45 minutes
Preheat the Oven
Preheat your oven to 350°F (175°C).
Cook the elbow macaroni according to package instructions until al dente.
Drain and set aside.
Make the Cheese Sauce
In a saucepan, melt butter over medium heat.
Whisk in flour to create a roux, then gradually add milk while whisking constantly.
Stir in Dijon mustard, paprika, salt, and black pepper.
Add shredded cheddar, Gruyere, and mozzarella cheeses, stirring until smooth and creamy.
Combine with Crab and Macaroni
Fold in the lump crab meat and cooked macaroni into the cheese sauce until well combined.
Transfer to Baking Dish
Pour the crab and macaroni mixture into a greased baking dish.
Top with Breadcrumbs
Sprinkle breadcrumbs evenly over the top for a crunchy crust.
Bake in the preheated oven for 20-25 minutes or until the topping is golden and bubbly.
Garnish and Serve
Remove from the oven, garnish with chopped parsley, and serve hot.
(Values may vary based on specific ingredients and variations)
Calories: ~400 per serving
Experiment with different cheese combinations for varied flavors.
Fresh crab meat provides the best flavor, but canned crab works well too.
Customize with additional seasonings like Old Bay for a seafood twist.
Be cautious of seafood allergies, especially when using crab.
Check ingredient labels for potential allergens, especially in pre-packaged breadcrumbs and mayo.
Adjust the recipe to accommodate specific dietary restrictions or allergies.