Ingredients
- 12 ounces dry elbow macaroni (cooked according to package directions, drained)
- 1/4 cup white chedder cheese, shredded
- 1/4 cup gruyere cheese, shredded
- 3/4 pound crabmeat (fresh, dungeness leg meat is best)
- Salt, to taste
- 1 cup heavy cream
- 1/2 cup chevre cheese (soft goat cheese)
- 1/2 cup cream cheese
- 1/2 teaspoon salt
- White pepper, pinch
- 1/4 cup bread crumbs
- 1/4 cup parmesan cheese, grated
- 1 teaspoon garlic powder
- 1/2 cup Italian parsley. chopped
How to Make
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Step 1: Preheat oven to 350F. Butter a shallow casserole dish.
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Step 2: For the cream base, in a medium saucepan over medium heat, add heavy cream, and heat.
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Step 3: Add chèvre cheese and cream cheese; mix thoroughly with a whisk. Set aside.
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Step 4: In a small bowl, mix bread crumbs, Parmesan, garlic and parsley. Set aside.
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Step 5: Return drained pasta to large soup pot. Add cream base and heat over medium heat until hot.
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Step 6: Add most of the white cheddar and Gruyère cheese. Fold in crab, and add a pinch of salt to taste.
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Step 7: Pour mixture into a shallow casserole dish. Sprinkle remaining cheese and bread crumb mixture over pasta.
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Step 8: Bake for 20 minutes, until crust is golden brown. Serve immediately.
We hope you enjoy this recipe!
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