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Lunch / Dinner

Crab Mac and Cheese

Baked mac ‘n cheese lovers will cheer for this rich, cheesy, Crab Mac and Cheese. Fontina lends great flavor, plus creamy texture, too, while Parmesan adds a flavorful nutty component. A crunchy, buttery bread crumb topping is the perfect finish for what’s likely to become a new favorite. And while you might be tempted to save a meal this sophisticated for special occasions, as quick as this one is to prepare, it’s sure to become a weeknight staple.

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Good To Know

The quality of premium and pasteurized crabmeat is worth its high price tag. It’s usually either refrigerated or found near the fish counter.


Preheat oven to 400°. Coat a 1½-quart baking dish with nonstick spray.

Combine bread crumbs, ½ cup Parmesan, parsley, and melted butter for the topping; season with salt and black pepper.

Cook cavatappi in a pot of boiling salted water according to package directions; drain.

Melt 2 Tbsp. butter in a saucepan over medium heat. Add shallots and garlic; cook until softened, about 5 minutes. Increase heat to medium-high. Whisk in flour and cook 1 minute.

Whisk in half-and-half, Old Bay, and nutmeg until smooth; bring to a boil, then reduce heat to medium and simmer, whisking often, until thickened about 2 minutes. Reduce heat to low.

Add fontina and remaining ½ cup Parmesan by the handful, whisking after each addition until melted.

Off heat, stir in crab, season with salt, black pepper, and cayenne, then stir in cavatappi. Transfer crab mac and cheese to prepared dish; sprinkle on topping.

Bake crab mac and cheese until bubbly, and topping is golden brown, about 15 minutes; let rest 5 minutes before serving.

So the sauce isn’t loose, cook it until it coats a spoon, leaving a trail that doesn’t quickly fill in.

So the sauce isn’t loose, cook it until it coats a spoon, leaving a trail that doesn’t quickly fill in.

Nutritional Facts

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