Creamy Crab Mac & Cheese


Total comfort food for a winter’s evening!  This dish was delicious except for one small problem; the recipe called for the addition of salt.  The cheese sauce had been perfect before I added the salt and afterward, too salty.  Whoops!  Next time I make this (it will probably be a “once a year” treat), I will skip the salt.  (The following recipe was adapted from here: Crab and Gnocchi Gratin.)


1/2 lb. (a bit more) penne pasta (or favorite pasta)
1 lb. cooked crab meat
4 Tb. butter
1/4 cup flour
2 cloves garlic, minced
Zest of 1/2 a lemon
1 pint half and half
5 oz. shredded Gruyère cheese
4 oz. shredded Havarti cheese
1/2 tsp. ground nutmeg

salt to taste


Prepare pasta according to the package instructions.

Drain, add the crab meat and mix.

In sauce pot, melt butter over medium heat. Whisk in the flour followed by the garlic and lemon zest. Cook for another minute, then add the half and half and whisk until smooth.

Once the mixture is warm, add the cheeses. Stir to blend, then add nutmeg (and salt if using).  Once smooth, pour the cheese mixture over the crab and pasta.  Heat in microwave, or conventional oven (350 degrees for about 20 minutes), until hot.


One response

  1. This sounds scrumptious. I don’t know if I’d struggle with it not being “traditional,” but if I could think about it as a crab casserole, I might be okay. It looks and seems like it would be fantastic!

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