Crab Mac n' Cheese

Mikekey *

By
@Mikekey

Serve with a tossed salad.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
20 Min
Cook:
20 Min
Method:
Bake

Ingredients

12 oz
elbow macaroni, cooked according to package directions, drained
1/4 c
white chedder cheese, shredded
1/4 c
gruyere cheese, shredded
3/4 lb
fresh crabmeat (dungeness leg meat is best)
salt, to taste
1 c
heavy cream
1/2 c
chevre (soft goat cheese)
1/2 c
cream cheese
1/2 tsp
salt
pinch
white pepper
1/4 c
bread crumbs
1/4 c
parmesan cheese, grated
1 tsp
garlic powder
1/2 c
italian parsley. chopped

Step-By-Step

1Preheat oven to 350F. Butter a shallow casserole dish.
2For the cream base, in a medium saucepan over medium heat, add heavy cream, and heat.
3Add chèvre cheese and cream cheese; mix thoroughly with a whisk. Set aside.
4In a small bowl, mix bread crumbs, Parmesan, garlic and parsley. Set aside.
5Return drained pasta to large soup pot. Add cream base and heat over medium heat until hot.
6Add most of the white cheddar and Gruyère cheese. Fold in crab, and add a pinch of salt to taste.
7Pour mixture into a shallow casserole dish. Sprinkle remaining cheese and bread crumb mixture over pasta.
8Bake for 20 minutes, until crust is golden brown. Serve immediately.

About this Recipe

Course/Dish: Pasta, Seafood
Main Ingredient: Pasta
Regional Style: American