Servings: 1 10-inch pan
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Equipment
- 1 10 or 12-inch baking/casserole dish
Ingredients
- 1 lb cavatappi pasta
- 1 lb lump crab meat
- 20 oz extra sharp white cheddar cheese
- 16 oz fontina cheese
- 4 oz mild cheddar cheese
- 12 oz evaporated milk
- 1 TBSP dill leaves, chopped about 2 stems
- 1 ½ TBSP curly parsley leaves about 1 ½ stems plus extra for garnishing
- 1 tsp Old Bay seasoning
- butter for greasing pan
Instructions
- Preheat oven to 400°F.
- Shred the cheeses. Mix the extra sharp white cheddar and 8 ounces of the fontina cheese together in one bowl for the cheese sauce. Add the mild yellow cheddar and the remaining 8 ounces of the fontina to a separate bowl for layering the crab mac & cheese. Set both aside.
- Boil the pasta according to manufacturers instructions until al dente.
- In a saucepan over medium-high heat, add the evaporated milk, chopped dill, chopped parsley & Old Bay seasoning. Stir to incorporate and once the mixture comes to a gentle simmer immediately reduce the heat to the lowest possible setting.
- Add a third of the white cheddar/fontina mixture to the evaporated milk and stir until the cheese has completely melted. Add another third of the cheese mixture and repeat this step until all the white cheddar/fontina mixture has been added.
- Add the boiled pasta and the lump crab meat to the cheese sauce and mix for about 2-4 minutes to allow to thicken & for the cheese sauce to be more cohesive.
- To a greased baking dish add a third of the pasta then top with a third of the fontina/mild yellow cheddar mixture set aside earlier. Repeat this twice more until everything has been used.
- Bake the assembled crab mac & cheese uncovered on the top rack of your oven at 400°F for 5-8 minutes until browned only.
- Garnish with fresh parsley and allow to rest for 5 minutes before serving.
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