Crab Mac & Cheese
Creamy, cheesy pasta loaded with tender pieces of Handy Premium Lump Crab Meat and finished with a buttery Ritz cracker crust. Old Bay and fresh green onions add the perfect finishing touch to this rich, comforting seafood favorite.
1 lb large pasta shells (conchiglie) or pipette macaroni
16oz Handy Premium Lump Crab Meat, divided
4 tbsp unsalted butter
¼ cup all-purpose flour
3 cups whole milk, warmed
1 tsp Dijon mustard
½ tsp garlic powder
Salt and white pepper, to taste
1½ cups shredded Monterey Jack cheese
1½ cups shredded sharp white or yellow cheddar cheese
1 sleeve Ritz crackers, coarsely crushed (about 1 cup)
3 tbsp unsalted butter, melted
½ cup shredded cheese, reserved from cheese blend
1 tsp OLD BAY® Seasoning
3 tbsp green onions, finely sliced
Preheat oven to 375°F.
Lightly butter a 10-inch oven-safe skillet or 9 x 13-inch baking dish.
Drain the Handy Premium Lump Crab Meat and gently check for any remaining shell fragments.
Warm the milk and shred the cheeses, reserving ½ cup of the combined cheese for the topping.
Coarsely crush the Ritz crackers and toss with 3 tablespoons melted butter and the reserved ½ cup shredded cheese. Set aside.
Finely slice the green onions for garnish
- Cook the Pasta: Cook pasta in salted boiling water until about 2 minutes short of al dente. Drain and set aside.
- Make the Roux: Melt 4 tablespoons butter in a large saucepan or Dutch oven over medium heat. Whisk in the flour and cook for 1–2 minutes, keeping the roux pale.
- Make the Sauce: Slowly add the warm milk while whisking continuously. Cook for 4–5 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
- Add the Cheese: Remove from heat and whisk in the Dijon mustard and garlic powder. Gradually stir in the Monterey Jack and cheddar until melted and smooth. Season with salt and white pepper to taste.
- Add Pasta & Crab: Add the drained pasta and toss until evenly coated. Gently fold in three-quarters of the Handy Premium Lump Crab Meat, keeping the lumps as intact as possible.
- Assemble: Transfer to the prepared skillet or baking dish. Scatter the remaining crab meat over the top, followed by the Ritz cracker and cheese mixture.
- Bake: Bake uncovered for 15–20 minutes, or until the sauce is bubbling around the edges and the topping is golden brown.
- Finish & Serve: Remove from the oven and immediately dust with OLD BAY® Seasoning and sliced green onions. Let rest for 5 minutes before serving.