Crab Mac n' Cheese

Mikekey *


Serve with a tossed salad.


★★★★★ 1 vote

20 Min
20 Min


  • 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
  • pinch
    white pepper
  • 1/4 c
    bread crumbs
  • 1/4 c
    parmesan cheese, grated
  • 1 tsp
    garlic powder
  • 1/2 c
    italian parsley. chopped

How to Make Crab Mac n' Cheese


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

Printable Recipe Card

About Crab Mac n' Cheese

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

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