King Crab Mac 'N Cheese

1 lb elbow pasta
6 Tbsp butter
1 shallot, finely diced
3 cloves garlic, minced
1/2 cup flour
1 quart whole milk
Salt and pepper to taste
1/2 tsp Old Bay Seasoning
4 cups Gruyère cheese, shredded
2 cups white Cheddar, shredded and divided
1 lb lump crab meat
Chopped parsley and more Old Bay Seasoning, for garnish

Preheat oven to 375°F. In a large pot of boiling water, cook elbow pasta according to package directions until al dente. Drain and return to pot.

Meanwhile, in a large skillet over medium heat, melt butter. Add shallot and garlic and cook until fragrant and softened, about 3 minutes. Add flour and whisk until combined, about 1 to 2 minutes. Add milk slowly and season to taste with salt and pepper, and Old Bay Seasoning. Cook over medium-low heat until sauce is thickened and smooth.

Remove from heat and add all of the Gruyère cheese and 1½ cups of the Cheddar. Stir frequently until melted, letting the heat of the sauce melt the cheese. Add the crab and pasta to sauce. Place the mixture into a buttered 9x13-inch casserole dish. Sprinkle with remaining 1/2 cup Cheddar and bake until bubbly, about 20 minutes. Garnish with parsley and a sprinkle of Old Bay Seasoning and serve.

Makes 6-8 servings

Allergy Warning: Contains milk and shellfish and wheat