Crabmeat Macaroni and Cheese
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Bring the sea home and tantalize your taste buds with this easy cheesy recipe for macaroni and cheese with crabmeat. It’s a crab lovers delight!
If crab meat is one of your favorite meals then this dish is sure to please! That’s right! Make your own restaurant quality crabmeat mac and cheese right in your very own kitchen. It’s definitely a crowd pleaser for any seafood lover. Can be served as a main dish or a side dish.
Crabmeat Macaroni and Cheese Recipe
This recipe will make enough for four people. I really like using the 1 Qt baking dish as this recipe fits well and does not overflow while baking.
Ingredients:
Crunchy Topping
- 2 Tablespoons butter
- 1/2 cup panko bread crumbs
- 1/4 cup freshly grated parmesan cheese
Filling
- 4 Tablespoons butter
- 4 Tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup freshly grated white cheddar cheese
- 1 cup freshly grated gruyere cheese
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup freshly grated fontina cheese
- 1 1/2 cup large elbow macaroni uncooked
- 8 ounces lump crab meat
- 1/4 red bell pepper chopped
- 3 green onions chopped (keep white and greens separated)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions:
Prepare Pasta and Other Ingredients
Preheat oven to 400 degrees fahrenheight. Cook large elbow macaroni pasta about 2-3 minutes or until al-dente. Drain and rinse under cold water. In a large mixing bowl combine crab meat, chopped green onion (the white part and half of the green part while saving the rest for garnishing the dish if desired), diced red bell pepper, salt and pepper, cooked pasta and set aside.
Making the Béchamel Sauce
Melt 4 Tablespoons butter in a large pot. Add all-purpose flour to melted butter to make a roux. Cook the roux over medium-low heat for about 2 minutes then whisk in only 2 cups of milk until mixture is smooth to make the béchamel sauce or it’s sometimes referred to as a white sauce. Continue cooking over medium-low heat until sauce thickens to a early stage gravy consistency. Add the other cup of milk gradually until the sauce is creamy and not thick. Remove saucepan from heat and add the grated white cheddar, gruyere, fontina and parmesan cheese to the béchamel sauce and stir until melted.
Combine Ingredients
Pour the cheesy béchamel sauce over the crabmeat and cooked macaroni mixture and stir to combine. Pour mixture into a 1-qt baking dish.
Making the Topping and Bake
In a small fry pan melt 2 Tablespoons butter. Add panko bread crumbs and freshly grated parmesan cheese to melted butter and stir to combine. Sprinkle mixture evenly on top of the crabmeat macaroni and cheese and bake for 15 – 20 minutes or until the topping turns brown. Top with remaining green onions if desired. Serve immediately while it’s hot and enjoy!
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Crabmeat Macaroni and Cheese
Bring the sea home and tantalize your taste buds with this easy cheesy recipe for macaroni and cheese with crabmeat. A crab lovers delight!
Ingredients
Crunchy Topping
- 2 Tablespoons butter
- 1/2 cup panko bread crumbs
- 1/4 cup freshly grated parmesan cheese
Filling
- 4 Tablespoons butter
- 4 Tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup freshly grated white cheddar cheese
- 1 cup freshly grated gruyere cheese
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup freshly grated fontina cheese
- 1 1/2 cups large elbow macaroni uncooked
- 8 ounces lump crab meat
- 1/4 red bell pepper diced
- 3 green onions chopped (keep white and greens separated)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
-
Prepare pasta and other ingredients
Preheat oven to 400 degrees fahrenheight. Cook large elbow macaroni pasta about 2-3 minutes or until al-dente. Drain and rinse under cold water. In a large mixing bowl combine crab meat, chopped green onion (the white part and half of the green part), salt and pepper, cooked pasta and set aside.
-
Making the Béchamel Sauce
Melt 4 Tablespoons butter in a large pot. Add all-purpose flour to melted butter to make a roux. Cook the roux over medium-low heat for about 2 minutes then whisk in only 2 cups of milk until mixture is smooth to make the béchamel sauce or it’s sometimes referred to as a white sauce. Continue cooking over medium-low heat until sauce thickens to a early stage gravy consistency. Add the other cup of milk gradually until the sauce is creamy and not thick.
Remove saucepan from heat and add the grated white cheddar, gruyere, fontina and parmesan cheese to the béchamel sauce and stir until melted.
-
Combine Ingredients
Pour the cheesy béchamel sauce over the crabmeat and cooked macaroni mixture and stir to combine. Pour mixture into a 1-qt baking dish.
-
Making the Topping and Bake
In a small fry pan melt 2 Tablespoons butter. Add panko bread crumbs and freshly grated parmesan cheese to melted butter and stir to combine. Sprinkle mixture evenly on top of the crabmeat macaroni and cheese and bake for 15 – 20 minutes or until the topping turns brown. Serve immediately while it’s hot and enjoy!
