Crab Mac n' Cheese
Created by Mikekey on August 31, 2015
- Servings: 4
- Prep Time: 20m
- Cook Time: 20m
- Recipe #20814
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.
Nutritional Facts
- Serving Size: 1 (191.7 g)
- Calories 612.5
- Total Fat - 28.8 g
- Saturated Fat - 16.8 g
- Cholesterol - 92.8 mg
- Sodium - 676.5 mg
- Total Carbohydrate - 69.3 g
- Dietary Fiber - 7.5 g
- Sugars - 1.4 g
- Protein - 25.1 g
- Calcium - 420.2 mg
- Iron - 3.9 mg
- Vitamin C - 10.2 mg
- Thiamin - 0.5 mg