Crab Cake Mac N Cheese
INGREDIENTS
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Salt
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1 pound cavatappi or elbow pasta with lines on conchiglie (small fat tube/shell shaped pasta with lines)
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2 tablespoons extra-virgin olive oil
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6 tablespoons butter
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3 ribs celery with leafy tops, finely chopped
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1 medium onion, finely chopped
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1/2 small red bell pepper, seeded and finely chopped
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3 to 4 cloves garlic, finely chopped
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1 bay leaf
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About 2 tablespoons freshly chopped thyme leaves, several sprigs
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About 1 tablespoon grated lemon zest
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Freshly ground black pepper
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3/4 pound fresh lump crabmeat, picked for shells and flaked
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1 tablespoon seafood seasoning (recommended: Old Bay)
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3 tablespoons all-purpose flour
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2 1/2 cups milk
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Freshly grated nutmeg, to taste
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1 tablespoon Dijon mustard
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1/3 pound, about 1 rounded cup grated sharp white Cheddar
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1/3 pound, about 1 rounded cup shredded Gruyere or Swiss cheese
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3 tablespoons hot sauce (recommended: Frank's Red Hot)
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1 cup panko bread crumbs
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A generous handful flat-leaf parsley, finely chopped
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1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
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