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.
