Ingredients

The following ingredients have 8 Servings
  • 1 pound elbow macaroni (cooked and drained)
  • 6 tablespoons butter (divided)
  • 1 cup panko breadcrumbs
  • ½ cup grated parmesan cheese (fresh or canned)
  • 2 cups whole milk
  • ½ cup heavy whipping cream
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon ground mustard
  • ½ teaspoon Old Bay seasoning
  • 4 cups shredded cheddar cheese
  • 6 ounces canned crab meat (6-8 ounce package or fresh)

Instruction

  • Preheat the oven to 350 degrees F and prepare a 9x13 baking pan with a light coating of nonstick spray. Set aside.
  • In a small frying pan, melt 3 tablespoons butter over low heat. Add the panko or breadcrumbs and stir for about 3 minutes or until lightly toasted. Remove from heat and set aside.
  • In a small saucepan, melt the remaining 3 tablespoons of butter over medium heat. Add the 3 tablespoons of flour and whisk constantly for 3 minutes.
  • Slowly add the milk and cream, ½ cup at a time whisking constantly until smooth and bubbly. Simmer for a few minutes or until thickened. Remove from heat. Add the spices and cheese, stirring until melted and smooth.
  • In the prepared baking dish, combine the pasta and cheese sauce and stir until evenly coated. Gently fold in the crab mixture and top with the prepared breadcrumbs.
  • Bake for 25 minutes or until the dish is hot, bubbly and golden brown.