Decadent Crab Mac and Cheese
Sometimes you just need to indulge…
On those days, you will find me turning to a heaping serving of mac and cheese. This recipe is so much more than mac and cheese, it is pure decadence! It’s no wonder this recipe for “Chesapeake Crab and Gruyere Cheese Macaroni” earned top honors in our recent “Cheese” themed weekly contest.
Keep reading for this winning recipe…
This top dish was submitted by member AngelaMarie1971 – let’s give her a round of applause! Crab meat is combined with a combination of Gruyere, Swiss and Cheddar cheeses. There’s even freshly grated Parmesan cheese and breadcrumbs on top!
The recipe fills a large 3 quart casserole dish, so this is one to make when you need to serve a crowd. It is sure to impress your guests!
CHESAPEAKE CRAB & GRUYERE CHEESE MACARONI (click here to print recipe)
4 cups Elbow Macaroni
2 tsp Kosher Salt
9 Tbsp Butter
1/3 cup Flour
2 cups Milk
4 cups Shredded Gruyere Cheese
2 cups Shredded Sharp Cheddar
1/2 cup Shredded Swiss Cheese
1 Tbsp Salt
1 tsp Freshly Ground Pepper
16 oz Fresh Jumbo Lump Crab Meat
1/2 cup Freshly Grated Parmesan Cheese
1 1/2 cups Fresh Breadcrumbs
2 Tbsp Chopped Fresh Parsley
Preheat oven to 350 degrees. Place macaroni and kosher salt into a large saucepan of boiling water. Boil 7 minutes and drain. In a medium saucepan over medium heat, melt 6 tablespoons butter. Stir in flour to make a paste. Slowly add milk and stir until milk is hot. Add Gruyere cheese, stirring until melted. Add cheddar and Swiss cheeses, stirring until melted. Stir in salt and pepper then remove from heat. Stir in crab meat and drained noodles. Spoon into a greased 3 quart casserole dish. Sprinkle with Parmesan cheese and breadcrumbs. Drizzle remaining butter over breadcrumbs. Sprinkle with fresh parsley. Bake, covered, for 45 minutes. Remove cover and bake an additional 15 minutes. Remove from oven and allow to sit for 5 minutes before serving.
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