Everybody likes a good mac ‘n cheese recipe, and here it’s kicked up with the rich goodness of Dungeness crab. We suggest serving a crisp, fruity Chardonnay such as Demetria Estate’s “Eighteen”.
Thanks to Demetria Estate for sharing this recipe.
You will need:
- 1/2 pound cavatappi or elbow macaroni
- 2 Cups milk
- 3 Tablespoons butter
- 1/4 Cup all-purpose flour
- 2 Cups Gruyere cheese, grated
- 1 Cup extra-sharp Cheddar cheese, grated
- 1 Teaspoon salt
- 1/2 Teaspoon freshly-ground pepper
- Pinch of ground nutmeg
- 3/4 pound cooked crab
- 1/2 Cup toasted breadcrumbs
- 2 Teaspoons fresh thyme, chopped
Preheat oven to 375 degrees F. Add pasta to a large pot of salted boiling water and cook according to directions on package, 6 to 8 minutes, Drain well. Meanwhile, heat the milk over low heat in a small saucepan. In a large pot over medium low heat, melt butter. Once butter has melted, add the flour. Cook for 2 minutes, stirring with a whisk. Add the hot milk and cook for a minute or two more, whisking continuously until the sauce has thickened and is smooth. Remove from heat and add the Gruyere, Cheddar, salt, pepper and nutmeg. Add the the cooked pasta and crab and stir well. Place the mixture in 4 gratin dishes or a medium sized oven safe dish. Sprinkle evenly with breadcrumbs and thyme and bake for 30 to 35 minutes, or until the sauce is bubbly and the mac ‘n cheese is browned on top.