Crab Mac and Cheese Recipe – Creamy Pasta Bake with Real Crab & Cheddar Sauce
This Crab Mac and Cheese is a luxurious twist on a classic comfort food. Tender pasta is coated in a rich, creamy cheese sauce and studded with sweet, succulent crab meat, then baked to golden perfection with a crispy breadcrumb topping. It’s the perfect blend of indulgence and elegance—ideal for special dinners, seafood lovers, or anyone craving a coastal-inspired dish. Serve it as a main course or a standout side that’s guaranteed to impress.
Equipment
- Large pot
- Saucepan
- Whisk
- Baking dish (if baking)
- Mixing spoon
- Cheese grater
- Colander
Ingredients
- 12 oz elbow macaroni or pasta of choice
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup shredded sharp cheddar
- 1 cup shredded Monterey Jack or Gruyère
- ½ cup grated Parmesan
- 1 tsp Dijon mustard
- ½ tsp Old Bay seasoning
- ¼ tsp garlic powder
- Zest of 1 lemon
- 8 oz lump crab meat (fresh or canned), checked for shells
- Salt and pepper to taste
- Optional: ½ cup breadcrumbs for topping, 1 tbsp chopped parsley
Instructions
- Cook the pasta: Boil until al dente, drain, and set aside.
- Make the roux: Melt butter in a saucepan, whisk in flour, and cook for 1 minute.
- Add milk: Slowly whisk in milk and cook until thickened.
- Add cheese: Stir in cheddar, Monterey Jack, Parmesan, mustard, Old Bay, garlic powder, and lemon zest.
- Combine: Fold in crab meat and cooked pasta. Season with salt and pepper.
- Bake (optional): Transfer to a baking dish, top with breadcrumbs, and bake at 375°F (190°C) for 15–20 minutes until golden.
- Serve: Garnish with parsley and enjoy warm
Notes
- Crab options: Jumbo lump for luxury, claw for flavor, canned for convenience
- Cheese tip: Grate your own for better melt and texture
- Make ahead: Assemble and refrigerate, then bake when ready
- Spicy twist: Add cayenne or hot sauce for heat
- Gluten-free: Use GF pasta and cornstarch instead of flour