Looking for a delicious seafood twist on classic mac and cheese? Try this Crab Mac and Cheese recipe! Tender chunks of crab meat and a rich, creamy cheese sauce take this dish to the next level, while Old Bay seasoning adds a flavorful kick.
Perfect for a cozy night in or as a show-stopping side dish at your next dinner party, this recipe is easy to make and can even be prepared ahead of time for busy weeknights.
Elevate your mac and cheese game with this irresistible and convenient dish. For more Cheesy Pasta recipes, check out these Classic Mac and Cheese, Tuna Pasta Casserole, Easy Baked Pasta with Creamed Spinach, Baked Ziti with Italian Sausage, and Baked Spaghetti.
How to Make Crab Mac and Cheese
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9 by 13-inch (3Qt) glass baking dish with butter; set aside.
Bring a large pot of salted water to a boil, and add the macaroni noodles. Cook the noodles according to the package directions until they are tender but still firm to bite, stirring frequently.
Reserve ¼ cup of the cooking water, then thoroughly drain the pasta.
While the noodles are cooking, heat the milk in a small saucepan, but don't let it boil. In a large pot, melt 6 tablespoons of unsalted butter and sprinkle in the flour.
Cook over low heat, stirring with a whisk continuously to form a smooth, light-brown roux for about 2 to 3 minutes.
Gradually add the warm milk to the flour mixture, whisking constantly to prevent lumps from forming. Simmer gently, stirring frequently, until the sauce is thickened and creamy, about 5-7 minutes.
Stir in old bay seasoning, nutmeg, paprika, kosher salt, and black pepper. Taste and adjust seasoning if needed.
Off the heat, add the cheese and cream cheese and stir until it is melted and smooth.
Place the cooked macaroni in a large mixing bowl. Pour the cheese sauce over the pasta and stir well to combine. Fold in the drained and flaked crab meat to the mac and cheese until well combined.
Pour the mixture into the greased baking dish. In a small bowl, combine melted butter and Panko bread crumbs, and Old Bay seasoning.
Sprinkle the breadcrumb mixture on top of the macaroni mixture. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on top. Let the dish cool for a few minutes before serving.
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Recipe
Crab Mac and Cheese
Equipment
- Box grater
Ingredients
- 1 pound elbow macaroni , pipette, cavatappi, or penne pasta
- 1 tablespoon kosher salt
- 4- quart water
- butter, for greasing dish
For the Crab Cheese Sauce:
- 4 cups whole milk
- ¼ cup pasta cooking water
- 6 Tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups (8 oz) Italian Five Cheese, shredded
- 2 cups (8 oz) Mexican Cheese Blend, Monterey Jack Cheese, or mild or sharp cheddar , shredded
- 4 oz cream cheese , full fat or replace half of the milk with 1 (12 oz) canned evaporated milk
- ½ teaspoon Freshly cracked or ground black pepper
- ½ teaspoon freshly grated nutmeg
- 1 tablespoon old bay seasoning
- ½ teaspoon paprika
- ¼ teaspoon kosher salt , adjust to taste
- 16 oz Fresh Lump Crab Meat , well drained and flaked
For the Crispy Topping:
- 1 ½ cups Plain Panko Bread Crumbs
- 2 teaspoons Old Bay Seasoning
- 2 tablespoons unsalted butter , melted or extra virgin olive oil
Instructions
- Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9 by 13-inch (3Qt) glass baking dish with butter; set aside. Bring a large pot of salted water to a boil, and add the macaroni noodles.
- Cook the noodles according to the package directions until they are tender but still firm to bite, stirring frequently. Reserve ¼ cup of the cooking water, then thoroughly drain the pasta.
- While the noodles are cooking, heat the milk in a small saucepan, but don't let it boil. In a large pot, melt 6 tablespoons of unsalted butter and sprinkle in the flour.
- Cook over low heat, stirring with a whisk continuously to form a smooth, light-brown roux for about 2 to 3 minutes. Gradually add the warm milk to the flour mixture, whisking constantly to prevent lumps from forming.
- Simmer gently, stirring frequently, until the sauce is thickened and creamy, about 5-7 minutes. Stir in old bay seasoning, nutmeg, paprika, kosher salt, and black pepper. Taste and adjust seasoning if needed.
- Off the heat, add the cheese and cream cheese and stir until it is melted and smooth. Place the cooked macaroni in a large mixing bowl. Pour the cheese sauce over the pasta and stir well to combine.
- Fold in the drained and flaked crab meat to the mac and cheese until well combined. Pour the mixture into the greased baking dish. In a small bowl, combine melted butter and Panko bread crumbs, and Old Bay seasoning.
- Sprinkle the breadcrumb mixture on top of the macaroni mixture. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on top. Let the dish cool for a few minutes before serving.
Watch how to make it
Notes
- Oven: Preheat your oven to 350°F. Place the mac and cheese in an oven-safe dish and cover with foil. Bake for 15-20 minutes, or until heated through.
- Microwave: Transfer the mac and cheese to a microwave-safe dish and cover with a damp paper towel. Microwave on high for 1-2 minutes or until heated through. Stir halfway through heating to ensure even heating.
- Stovetop: Heat the mac and cheese in a non-stick skillet over medium heat, stirring frequently, until heated through.
How to Make Ahead
Allow the mac and cheese to cool to room temperature.
Cover the dish with foil or plastic wrap and store it in the refrigerator for up to 24 hours.
When ready to bake, preheat the oven to 375°F.
Remove the mac and cheese from the refrigerator and let it sit at room temperature for 10-15 minutes.👀 It's important to note that reheating mac and cheese may cause it to dry out, so you may want to add a splash of milk or cream before reheating to help maintain its creamy texture.
Remove the foil or plastic wrap and sprinkle the breadcrumb topping over the mac and cheese.
Bake for 35-40 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown. By making the mac and cheese ahead of time, you can save time on the day you plan to serve it. Just remember to let it sit at room temperature for a bit before baking to ensure even cooking. How to Freeze To freeze Crab Mac and Cheese for later use, follow these steps: Follow the recipe instructions to prepare the mac and cheese up until the baking step.
Allow the mac and cheese to cool to room temperature.
Transfer the mac and cheese to a freezer-safe container or airtight freezer bag. Be sure to leave some room at the top of the container or bag for expansion.
Label the container or bag with the date and name of the dish.
Store the mac and cheese in the freezer for up to 3 months.
When ready to bake, thaw the mac and cheese in the refrigerator overnight.
Preheat the oven to 375°F.
Remove the mac and cheese from the refrigerator and let it sit at room temperature for 10-15 minutes.
Remove the lid or plastic wrap from the container or bag and transfer the mac and cheese to an oven-safe baking dish. 👀 It's important to note that reheating mac and cheese may cause it to dry out, so you may want to add a splash of milk or cream before reheating to help maintain its creamy texture. Sprinkle the breadcrumb topping over the mac and cheese.
Bake for 35-40 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown. By freezing Crab Mac and Cheese, you can have a delicious and easy meal ready to go when you need it. Just be sure to store it properly and thaw it before baking to ensure the best results.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
