Crabby Mac & Cheese

  • 6 C. penne, cooked

  • 3 lb. jumbo lump crab meat

  • 10 TB unsalted butter 

  • 6 garlic clove, minced

  • 9 ¾ Tbsp. enriched flour

  • 6 ¼ c half-and-half

  • 6 TB. dry sherry

  • salt

  • pinch ground nutmeg

  • pepper

  • 25 oz. sharp white cheddar cheese, shredded from block(about 2 cups)

  • 12 oz. cream cheese 

  • 4 ½ cups shredded parmesan cheese

  • 4 ½ c panko

  • cooking spray

  • 6 Tbsp. fresh chives 

Preheat oven to 375°.

 

In a large nonstick skillet, melt butter over medium-high heat. Whisk in garlic and flour and cook 2 to 3 minutes or until lightly browned. Whisk in half and half, sherry, salt, nutmeg and pepper, and cook 3 to 4 minutes or until smooth and slightly thickened. 

 

Stir in cheddar, cream cheese, ¾ cup parmesan, and cook 2 to 3 minutes or until smooth, stirring frequently. Fold cheese mixture and lobster into macaroni until evenly coated. Makes about 7 cups.

 

Spray 24 mini muffin cups with cooking spray; evenly sprinkle ¼ cup parmesan into cups. Evenly divide macaroni mixture into cups; evenly sprinkle with remaining ½ cup parmesan. Bake 25 to 30 minutes or until tops are lightly browned. Let stand 10 minutes before serving; sprinkle with chives, if desired.

 

For a crunchy topping, evenly sprinkle ¾ cup panko breadcrumbs over macaroni mixture in muffin pan before sprinkling with Parmesan.

 

Serves 24


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