Ingredients:

  • 1 pound (454g) elbow macaroni
  • 6 tablespoons (85g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 4 cups (950ml) whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 4 cups (400g) shredded sharp cheddar cheese
  • 2 cups (200g) shredded Gruyère cheese
  • 1 pound (454g) cooked Dungeness crab meat, picked over for shells
  • 2 tablespoons chopped fresh parsley, for garnish
  • 3 tablespoons (42.5g) unsalted butter
  • 3 cloves garlic, minced
  • 1 cup (50g) panko bread crumbs
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons grated Parmesan cheese

Instructions:

  1. Cook the macaroni according to package directions until al dente. Drain well and set aside.
  2. Melt butter in a large saucepan over medium heat.
  3. Whisk in flour and cook for 1-2 minutes, until smooth (roux).
  4. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
  5. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until thickened.
  6. Stir in salt, pepper, and nutmeg.
  7. Remove from heat and stir in cheddar and Gruyère cheese until melted and smooth.
  8. Melt butter in a skillet over medium heat.
  9. Add garlic and cook for 30 seconds, until fragrant.
  10. Add panko bread crumbs, salt, and pepper. Cook, stirring frequently, until golden brown and crispy.
  11. Stir in Parmesan cheese. Remove from heat.
  12. Stir the cooked macaroni into the cheese sauce.
  13. Gently fold in the Dungeness crab meat.
  14. Pour the mixture into the prepared baking dish.
  15. Sprinkle the garlic bread crumbs evenly over the top of the mac and cheese.
  16. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
  17. Let cool slightly before garnishing with fresh parsley and serving.