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