Creamy Crab Mac & Cheese

Category

Mac & Cheese

Servings

8

Ingredients

  • 1 pound uncooked large shell macaroni
  • 10 tablespoons Cabot Salted Butter, divided

  • ¾ cup Panko breadcrumbs
  • ½ cup King Arthur Unbleached All-Purpose Flour

  • ½ teaspoon grated nutmeg
  • 3 cups half-and-half
  • 8 ounces Cabot Horseradish Cheddar, grated (about 2 cups)

  • 4 (1-ounce) Cabot Swiss Slices, broken into small pieces

  • 2 (6-ounce) cans lump crabmeat, drained and broken up
  • 2 tablespoons Cabot Salted Butter, melted

Directions

  1. COOK macaroni shells in large pot of boiling salted water according to package directions; drain well and set aside.
  2. PREHEAT oven to 350ºF. Butter 8-by-8-inch baking dish.
  3. MELT 2 tablespoons of butter in large heavy saucepan over medium-low heat; pour into small bowl. Add breadcrumbs, stir to combine and set aside.
  4. ADD remaining 8 tablespoons butter to saucepan. When melted, stir in flour and nutmeg. Cook, stirring, until bubbly and frothy; remove from heat.
  5. SLOWLY whisk in half-and-half until smooth. Return to heat and stir in cheddar and Swiss cheeses. Cook, stirring, until cheese is melted and sauce is thickened and creamy. Stir in crabmeat and reserved macaroni.
  6. POUR mixture into prepared dish, then sprinkle with reserved crumbs. Bake for 15 to 25 minutes or until golden on top and bubbly on edges.

Nutrition

Nutrition

per serving
Calories
708
Amount/Serving % Daily Value
Fat
38.5 grams
59%
Saturated Fat
33 grams
165%
Cholesterol
157 milligrams
52%
Sodium
633 milligrams
26%
Carbs
59 grams
20%
Fiber
2 grams
8%
Protein
30 grams
Calcium
472 milligrams
47%
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Cheese As You Please

Our naturally-aged cheddars have 0g of lactose per serving! So go ahead, dig in.

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