King Crab Mac 'n Cheese | Dorothy Lane Market

King Crab Mac 'n Cheese

PREP TIME 10 mins
COOK TIME 40 mins
SERVINGS 8
Chef Carrie Walters
  • POSTED Aug 17th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 1 lb elbow pasta
  • 6 Tbsp butter
  • 1 shallot, finely diced
  • 3 cloves garlic, minced
  • ½ cup flour
  • 1 qt whole milk
  • Salt and pepper to taste
  • ½ tsp Old Bay Seasoning
  • 4 cups Gruyère Cheese, shredded
  • 2 cups white Cheddar, shredded and divided
  • 1 lb lump crab meat

INSTRUCTIONS

1
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.
2
Meanwhile, in a large skillet over medium heat, melt butter. Add shallot and garlic and cook until fragrant and softened, about 3 minutes.
3
Add flour and whisk until combined, about 1 to 2 minutes.
4
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.
5
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.
6
Add the crab and pasta to sauce. Place the mixture into a buttered 9×13-inch casserole dish. Sprinkle with remaining 1/2 cup Cheddar and bake until bubbly, about 20 minutes.
7
Garnish with parsley and a sprinkle of Old Bay Seasoning before serving.

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King Crab Mac 'n Cheese

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 40 mins
SERVINGS 8

INGREDIENTS

  • 1 lb elbow pasta
  • 6 Tbsp butter
  • 1 shallot, finely diced
  • 3 cloves garlic, minced
  • ½ cup flour
  • 1 qt whole milk
  • Salt and pepper to taste
  • ½ tsp Old Bay Seasoning
  • 4 cups Gruyère Cheese, shredded
  • 2 cups white Cheddar, shredded and divided
  • 1 lb lump crab meat

INSTRUCTIONS

1
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.
2
Meanwhile, in a large skillet over medium heat, melt butter. Add shallot and garlic and cook until fragrant and softened, about 3 minutes.
3
Add flour and whisk until combined, about 1 to 2 minutes.
4
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.
5
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.
6
Add the crab and pasta to sauce. Place the mixture into a buttered 9×13-inch casserole dish. Sprinkle with remaining 1/2 cup Cheddar and bake until bubbly, about 20 minutes.
7
Garnish with parsley and a sprinkle of Old Bay Seasoning before serving.

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