Rating: 3.5 stars
2 Ratings
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  • 2 star values: 1
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  • 5 star values: 1

Crab Mac 'n' Cheese gets a grown-up spin with Brie and Gruyère cheese, prosciutto, aparagus and baby peas, and of course, fresh crab.

Julia Dowling Rutland
Recipe by Coastal Living May 2014

Gallery

Jennifer Davick; Styling: Linda Hirst

Recipe Summary

prep:
25 mins
cook:
1 hr
stand:
5 mins
total:
1 hr 30 mins
Yield:
Makes 6 entrée servings or 10 side dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°. Prepare pasta according to package directions, stirring in asparagus and peas during last 2 minutes of pasta cooking time; drain.

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  • Melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in flour; cook 1 minute. Pour in milk; bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium-low, and simmer 3 minutes or until sauce is smooth and thickened. Remove from heat; whisk in black pepper, cheeses, and 1/4 teaspoon salt.

  • Toss pasta with cheese sauce, vegetables, crab, and prosciutto. Spoon mixture into 6 (2-cup) greased ramekins, or a greased 13- by 9-inch baking dish.

  • Melt remaining 2 tablespoons butter in a saucepan over medium heat; add garlic, and cook 1 minute. Stir in panko and remaining 1/4 teaspoon salt, tossing to coat. Sprinkle evenly over pasta mixture. Bake 40 minutes or until topping is crisp and sauce bubbles. Let stand 5 minutes before serving.

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