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Crab Macaroni & Cheese

 Crab Macaroni & Cheese
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
10 ServingsPrep: 45 min. Bake: 15 min.

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 King Arthur Unbleached 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

2 of 2

Crab Macaroni & Cheese (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.