Crab Mac and Cheese

crab mac and cheese

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For the Crab:

16 ounces crab meat

1 tsp salt

½ tsp smoked paprika

½ tsp garlic powder

¼ tsp ground thyme

¼ tsp ground oregano

¼ tsp cayenne

½ cup canola oil

For the Mac and Cheese:

1 lb macaroni elbows, cooked and drained

4 tbs unsalted butter

4 tbs flour

4 cups milk

3 tsp salt

3 tsp ground black pepper

1 tsp garlic powder

24 ounces shredded sharp cheddar, divided

16 ounces shredded mozzarella, divided

8 ounces shredded Monterey Jack, divided

8 ounces shredded Gouda, divided

Chopped parsley for garnish (optional)


1. Preheat oven to 350°F (175°C).

2. Heat oil in a skillet over medium-high heat.

3. Mix crab with salt, paprika, garlic powder, thyme, oregano, and cayenne. Add to skillet and cook for 5 minutes, stirring occasionally. Set aside.

4. Melt butter in a saucepan over medium heat. Add flour and whisk for 1 minute.

5. Gradually add milk and seasonings, whisking until slightly thickened.

6. Stir in half of each cheese until melted and sauce thickens.

7. In a pot, cook macaroni according to package instructions; drain.

8. Combine cooked macaroni, cheese sauce, and cooked crab.

9. Transfer to a 9x13 baking dish. Top with remaining cheese.

10. Bake for 30-45 minutes or until cheese is browned.

11. Garnish with chopped parsley, if desired. Let cool for 15 minutes before serving.


Keywords: crab mac and cheese