This post brought to you by Borden Cheese
This creamy Crab Macaroni and Cheese recipe is a very special dish meant for a special occasion. It doubles as both a side dish or an entrée. It’s a delicious and budget friendly way to serve crab meat to a crowd with style.
Tried and True Crab Macaroni and Cheese Recipe
For more than 150 years, Borden Cheese has been delivering wholesome dairy goodness to families across the country. Borden Cheese is not only made with pure, wholesome ingredients, but with genuine love from 8,500 American family-owned farms. I’m always a proud supporter of the farms across America and when asked by Borden to create a special dish to share for the holiday season using their cheese I was delighted to partner with them and develop this ooey gooey Crab Macaroni and Cheese.
How to Make Crab Macaroni and Cheese Recipe
When you think of ingredients to include in a meal for a group crab meat probably doesn’t come to mind. Quality jumbo lump crab meat is expensive and the challenge is stretching it into a dish that everyone can enjoy. That’s precisely how this crab macaroni and cheese came to life. The homemade cheese sauce may look involved, but it’s well worth the effort and the “oohs” and “aahs” that are sure to follow.
- What’s in crab macaroni and cheese? For this recipe you’ll need jumbo lump crab meat, cavatappi or twisted macaroni, shredded cheddar monterey jack cheese, butter, flour, milk, dry mustard, seafood seasoning, garlic salt, black pepper and cream cheese. For the topping you’ll need: Panko breadcrumbs, grated Parmesan cheese, melted butter, seafood seasoning and parsley.
- You can use other flavors of cheese to make this dish, if desired. Cheddar cheese, Gruyere cheese, or a mild Colby cheese, if that’s your preference.
- How do you serve crab macaroni and cheese? You can serve it as a main dish or a side dish. If you like, you can divide this macaroni and cheese into single serving ramekins for a fun presentation and portion control. When doing so, make sure you adjust the baking time, smaller ramekins wouldn’t take quite as long to bake.
- You can fully assemble this macaroni and cheese in advance then cool. cover and chill in the refrigerator. Bring to room temperature for 15 minutes, add the breadcrumb topping and bake just before serving.
- How do you reheat crab macaroni and cheese? Gently reheat leftovers on 50% power in the microwave to avoid drying out the crab meat.
Other Easy Crab Recipes to Make
Jumbo Lump Carb meat is a pricey addition to the menu and one that you’ll want to make into as many servings as possible. See these other recipes featuring crab to add to your menu plans:
- My Southern style Jumbo Lump Crab Cakes are a special dish for any occasion.
- Mouthwatering Kickin’ Crab Salad can double as an appetizer or a main dish meal.
- Bite size Sweet Corn and Crab Puffs are so good you can’t stop at just one.
- Elegant Crab Soufflé Recipe from My Recipes
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Crab Macaroni and Cheese
- 1 16 oz box dry Cavatappi pasta (Twisted Macaroni)
- 1 lb jumbo lump crab meat
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 1/2 tsp seafood seasoning divided (i.e. Old Bay, Seafood Magic, your favorite)
- 1/2 tsp garlic salt
- 1/2 tsp ground mustard
- 1/4 tsp black pepper
- 2 oz chive & onion cream cheese softened
- 5 cups whole milk
- 5 cups shredded Borden Cheddar and Monterey Jack cheese divided
- 2 Tbsp unsalted butter melted
- 1/2 cup panko breadcrumbs
- 1 Tbsp grated Parmesan cheese
- 1/4 tsp seafood seasoning
- 1 Tbsp chopped fresh Italian parsley
- Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
- Cook the pasta in salted water per the package directions until al dente. Drain well and set aside.
- Pick over the crab meat removing any shells and cartilage. Set aside.
- In a medium-size heavy bottomed saucepan melt 1/2 cup butter over medium heat.
- To the melted butter add flour, 1 1/2 tsp seafood seasoning, garlic salt, ground mustard and black pepper. Mix until the flour has been absorbed by the butter stirring constantly.
- Gradually whisk in the milk. Whisk constantly to prevent clumping.
- Bring the milk to a boil then immediately lower the heat to low. Simmer for 3-5 minutes gently bubbling stirring to prevent sticking.
- Turn off the heat. Add cream cheese to the sauce. Stir until melted then add 3 cups of Borden shredded Cheddar and Monterey Jack cheese. Remove from the heat, stirring until melted.
- Add the cooked pasta and crab meat to a large mixing bowl.
- Pour the cheese sauce over and mix until fully coated and the crab meat is evenly distributed.
- Pour 1/2 into the baking dish. Top with 1 cup shredded cheese. Repeat with macaroni then top with the final 1 cup of shredded cheese.
- Topping: Melt 2 Tbsp butter in a small microwave safe bowl.. Mix with the panko bread crumbs, Parmesan cheese, and 1/4 tsp seafood seasoning. (Add more or less to your taste) Sprinkle on top.
- Place into the oven and bake for 30-40 minutes or until the top is golden and and the edges are bubbly.
- Garnish with chopped parsley just before serving.