Crab Mac and Cheese
Looking for a delicious new twist on a classic recipe? This crab mac and cheese recipe will bring a classic comfort food to a whole new level!
- 1 pound elbow macaroni, cooked
- 4 cups whole milk
- 7 tablespoons unsalted butter
- ½ cup all purpose flour
- ½ tablespoon salt
- 8 ounces cheddar cheese
- 4 ounces Pecorino Romano cheese
- Two 6 ounce cans of crab meat
- ¼ cup breadcrumbs
Cook pasta in a pot of salted water and drain. Set aside.
To make a bechamel sauce, melt butter in a pan over medium heat, just until it melts.
Add flour and whisk together with butter for 3-4 minutes, until it turns a light golden color.
Increase temperature to medium-high and slowly add milk while whisking continuously. Cook for about 5 minutes, until sauce has thickened so it coats the back of a spoon.
Preheat oven to 425℉.
Add both cheeses to the bechamel sauce and stir with a spoon until thoroughly mixed.
In your sauce pot or a large bowl, stir cooked pasta together with bechamel cheese sauce and crab meat until mixed well.
Transfer crab mac & cheese to a baking dish and sprinkle the top with breadcrumbs. Bake for 30-40 minutes. Let cool a few minutes. Serve as a main dish, or as a side to steak or chicken.
Calories: 583kcal | Carbohydrates: 57g | Protein: 24g | Fat: 28g | Sodium: 864mg | Potassium: 345mg | Fiber: 2g | Sugar: 8g | Vitamin A: 847IU | Calcium: 516mg