Maryland Crab Mac Cheese Recipes

CRAB MACARONI & CHEESE

Steps:

• Cook macaroni according to package directions. Drain pasta and rinse in cold water., Meanwhile, in a large skillet, saute mushrooms and onions in 1 tablespoon butter until tender; set aside., In a large saucepan, melt remaining butter. Stir in flour, mustard, pepper, salt and paprika until smooth; gradually add cream. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 3/4 cup each mozzarella and cheddar cheeses until blended. Remove from heat; fold in macaroni., Preheat oven to 350°. In a small bowl, combine bread crumbs, butter and basil. Transfer half the macaroni mixture to a greased 13x9-in. baking dish. Layer with reserved mushroom mixture, remaining macaroni mixture, mozzarella and cheddar cheeses. Top with crab and Swiss cheese. Sprinkle with crumb mixture and Parmesan cheese., Bake 15-20 minutes or until golden brown. Let stand 5 minutes before serving.

MARYLAND CRAB MAC & CHEESE

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Over high heat, bring a large pot of water to a boil. Add the Elbow Macaroni (1 pound) and cook until al dente - about 7 minutes. Drain and set aside.
• Pick through the Lump Crab Meat (1 pound) to check for shells and set aside. Grate the Mild Yellow Cheddar (8 ounce) and Sharp White Cheddar Cheese (8 ounce) and combine in a medium-size bowl. Crush the Crab Flavored Potato Chips (1/2 cup).
• In a heavy bottom sauce pan, melt the Butter (2 1/2 tablespoon) over medium heat. Add the All-Purpose Flour (4 tablespoon) and mix with a wooden spoon. Cook for about 2 minutes or until the roux smells like butter. If you're using whole butter, wait a few seconds until the butter stops bubbling. This means all the water is gone!
• While whisking, add the 2% Reduced Fat Milk (2 cup). Whisk vigorously to incorporate. Bring the milk to a simmer, stirring often. After about 5 minutes the Bechamel will thicken.
• Add the Old Bay® Seasoning (1 tablespoon) and slowly start to add the cheese.
• Once melted, mixed, and smooth, add in the crab meat and noodles. Transfer to a baking dish.
• Mix the plain Breadcrumbs (1/2 cup) and crushed crab chips together. Sprinkle on top of the mac and cheese. Bake for 25 minutes.
• Garnish with Fresh Parsley (to taste) and enjoy!

CRAB MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• For the pasta: In a large pot, bring 4 quarts water and the salt to a rolling boil. It should taste like seawater. Stir in the macaroni and cook but leave quite firm, 6 to 8 minutes. Drain the pasta, reserving some of the cooking liquid.
• For the sauce: In a medium pot, reduce the wine over medium heat until the liquid measures about 1/2 cup, 5 to 8 minutes. Reduce the heat to medium-low and add the cream, mustard and a pinch of salt. Bring to a gentle simmer. Stir in the Swiss cheese, Cheddar, Parmesan, Worcestershire and hot sauce and warm until the cheese melts, 3 to 5 minutes.
• Add the macaroni to the cream mixture and stir gently to blend. Allow the macaroni to rest on the stove so the pasta absorbs the flavors, 5 to 10 minutes. Transfer half of the macaroni to a 9-by-13-inch oven-proof baking dish, sprinkle with half of the crab in an even layer. Gently layer on the remaining macaroni, and then another layer of crab.
• For the topping: In a medium bowl, mix the breadcrumbs, Parmesan, parsley and Swiss cheese. Top the pasta with the breadcrumbs and bake until browned and hot, 15 to 20 minutes.

MARYLAND STYLE MAC 'N' CHEESE

Steps:

• Preheat oven to 375 degrees.
• In a small pan, melt 2 tablespoons of butter over medium heat.
• Pour panko bread crumbs into a medium sized bowl and add butter. Stir until panko is slightly wet and set aside.
• Fill a 2-quart saucepan with water, boil and add a pinch of salt and macaroni. Cook until very al dente (about a minute less than the recommended cooking time on the package). Rinse macaroni with very cold water and set aside.
• In a small saucepan, heat 1 tablespoon of butter until melted. Add shallot and sauté until translucent and soft, about 6 minutes. Set aside.
• In a large saucepan, melt remaining 6 tablespoons of butter until bubbling. Add flour and cook, stirring constantly for about a minute.
• Pour hot milk into saucepan with butter and flour mixture, in parts, whisking constantly until well combined and there are no lumps. Continue cooking, whisking constantly, until mixture becomes thick and begins to bubble.
• Remove from heat and add Old Bay, pepper, salt, allspice and cayenne. Whisk until thoroughly combined. Taste for additional seasoning.
• Add prepared shallots, 1 1/2 cups of Gruyère, 1 1/2 cups of aged cheddar and 1 1/2 cups of the sharp cheddar to the mixture. Set cheese sauce aside.
• In a very large bowl, combine cheese sauce and cooked, cooled macaroni. Pour mixture into a large pan or casserole dish.
• Cover casserole dish with remaining cheese. Sprinkle the top with wet panko.
• Bake at 375 degrees for about 30 minutes-or until crust becomes golden.
• While macaroni and cheese is in the oven, heat two tablespoons of butter over medium heat.
• When butter begins to bubble, add crab, green onion and 2 tablespoons of Old Bay Seasoning. Sauté over medium heat, stirring frequently, for 4-5 minutes. Set aside.
• When macaroni and cheese is cooked, set aside to rest for 5-10 minutes. Spoon over crab mixture and serve immediately.