| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 40 min |
| Yield: | 8 to 10 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium yellow onion, diced finely
- 1 pound blue or lump crabmeat, picked for shells and chopped
- 1/2 cup dry sherry
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 pint heavy cream
- 1 cup milk
- 1 tablespoon chopped fresh parsley, plus more for sprinkling
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh thyme
- 2 teaspoons dry mustard
- 1 teaspoon smoked paprika
- 4 ounces Gruyere, shredded (about 1 cup)
- 4 ounces Parmesan, shredded (about 1 cup)
- 12 ounces extra-sharp yellow Cheddar, shredded (about 3 cups)
- 1 pound elbow macaroni
- 4 ounces cream cheese
Instructions
- Preheat the oven to 375 degrees F.
- Bring a large pot of salted water to a boil add 1 tablespoon olive oil.
- Heat the remaining tablespoon olive oil in a large skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the crab and cook, stirring occasionally, until the crab starts to brown, 3 to 5 minutes. Scoop the contents of the skillet into a bowl and set aside.
- Deglaze the skillet with the sherry and reduce for about 5 minutes. Add the butter to melt, then add the flour and cook, stirring, until there are no remaining clumps. Whisk in the heavy cream, milk, parsley, tarragon, thyme, mustard and paprika, followed by the Gruyere, Parmesan and 8 ounces of the Cheddar. Bring to a simmer, then lower the heat and simmer on low for 10 minutes. Season with salt and pepper.
- Meanwhile, add the noodles to the boiling water and cook according to the package instructions. Reserve 1 cup pasta water, then drain the noodles and return them to the pot (I like to just leave a little pasta water in the pot when I drain it). Add the cheese sauce, cream cheese and crab and mix well. (If the mixture is too stiff, add some pasta water 1/4 cup at a time.) Season with more salt and pepper, if needed.
- Pour the mixture into a 9-by-13-inch baking dish. Layer the remaining 4 ounces Cheddar evenly over the top. Bake until the cheese is nice and brown, 10 to 15 minutes. (Be careful, the cheese may bubble over in the oven.) Let rest for 15 to 20 minutes before serving. Sprinkle with parsley.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 731 |
| Total Fat | 47 g |
| Saturated Fat | 27 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 34 g |
| Cholesterol | 187 mg |
| Sodium | 830 mg |
Reviews
Delicious! I left out the Tarragon and the Thyme. I added Shrimp and Lobster. I also topped lightly with Panko. It’s so expensive to make but was a hit and I will definitely make it again!
Great recipe, made several times with various seafood (bay scallops, chopped shrimp,lobster) Always works! Very important to grate your cheese at home, store bought grated cheese is coated in cornstarch or other anti caking agents that can gum up/dry out your casserole.
The best by far. My family and friends love it
My family loves this recipe, like others left out the tarragon (not id fan of that flavor) and used panko for crispy topping. Thanks for sharing your recipe!! Delicious
WOW! This was so delicious! I happened to have all the ingredients; and made this tonight. The only changes I made were left out Tarragon and Thyme; and I added 1/4 cup panko before I topped it with the rest of the cheddar cheese. Would absolutely make again; especially for special company!
I made this last night after watching Miss Browns cooking show. I just love watching her,. She doesn’t do real complicated stuff and usually its ingredients you have or at least can get. My spouse loved this and told me to add it to my recipe book. It was easy to do as well. Not your everyday mac n cheese .
First time I tried making this dish for thanksgiving this year 2020. I couldn’t afford the crab so I got creative and used prawns instead and substitute the cream cheese with Mexican sour cream and I telllllll you !! That bowl was empty before I could go back for seconds . This Christmas year 2020 . I’m excited to make it exactly with the crab and all !! Will definitely leave a review a little later !! Ps thank you Kardea with your cooking’s , you definitely about to bless me with a hubby from the south !!!
Adding this to my holiday menu!!!!
A-MA-ZING!! So delish. I definitely will be making this again! U did that girl!!
Made it this past weekend. My hubby couldn’t get enough. I’m making it again for Thanksgiving. Thanks Kardea!