Creamy Crab Macaroni and Cheese

Creamy Crab Macaroni and Cheese


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Elbow macaroni and a mixture of select cheeses are known for harmonizing in a creamy dish beloved by children. Now, adults can enjoy their own spin on the dish by mixing in hunks of tender crab meat.

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Serving Size / Yield

8-10 servings


  • 4 C. Elbow Macaroni
  • 2 tsp. Kosher Salt
  • 8 Tbs. Butter, divided
  • 1/3 C. All-Purpose Flour
  • 2 C. Whole Milk
  • 4 1/2 C. Shredded Gruyere Cheese
  • 2 C. Shredded Sharp Cheddar
  • 1 Tbs. Sea Salt
  • 1 tsp. Ground Black Pepper
  • 16 oz. Jumbo-Lump Crab Meat
  • 1/2 C. Grated Parmesan Cheese

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Preheat oven to 350 degrees. Lightly grease a 9x13" casserole dish with nonstick cooking spray. Bring a large saucepan of water to a boil. Pour in elbow macaroni and 2 tsp. of kosher salt. Cook macaroni for 8 minutes until almost al dente and drain. In a medium saucepan over medium-high heat, melt 6 Tbs. of butter. Stir in the flour to thicken. Gradually add the milk, stirring until hot. Stir in the gruyere cheese until fully melted. Stir in the cheddar cheese; once the cheddar has melted, add the salt and pepper. Remove cheese sauce from heat. Stir in the crab meat and macaroni. Pour the macaroni and cheese mixture into the casserole dish. Sprinkle the top with parmesan. Melt the remaining 2 Tbs. of butter and brush over the parmesan. Cover dish with foil. Bake for 45 minutes, then uncover and continue baking for 15 minutes. Let sit 5 minutes before serving.

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