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Crab Macaroni & Cheese Recipe

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Crab and mushrooms put a deliciously different spin on classic macaroni and cheese. It's an upscale casserole for special occasions...but my family could eat it every day!—Angela Ochoa, Lake Elsinore, California

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Crab Macaroni & Cheese Recipe

Prep: 45 min. Bake: 15 min.

Yield: 10 Servings

45 15 60

Ingredients

1 package (16 ounces) elbow macaroni
6 baby portobello mushrooms
2 green onions, sliced
1 tablespoon plus 1/4 cup butter, divided
1/4 cup all-purpose flour
1 teaspoon ground mustard
1 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon paprika
2-1/2 cups half-and-half cream
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
1-1/2 cups (6 ounces) shredded medium cheddar cheese, divided
TOPPING:
1/2 cup panko (Japanese) bread crumbs
3 tablespoons butter, melted
1 tablespoon dried basil
1-1/2 pounds cooked snow crab legs, meat removed
4 thin slices Swiss cheese
1/4 cup grated Parmesan cheese

Directions

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 the flour, mustard, pepper, salt and paprika until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 3/4 cup each mozzarella and cheddar cheeses until blended. Remove from the heat; fold in macaroni.
In a small bowl, combine the bread crumbs, butter and basil. Transfer half of the macaroni mixture into a greased 13-in. x 9-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 at 350° for 15-20 minutes or until golden brown. Let stand for 5 minutes before serving. Yield: 10 servings.

Nutritional Facts 1-1/2 cups equals 535 calories, 29 g fat (18 g saturated fat), 118 mg cholesterol, 534 mg sodium, 42 g carbohydrate, 2 g fiber, 25 g protein.

Originally published as Crab Macaroni & Cheese in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p20

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia

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