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Decadent Pasta: Crab Mac & Cheese

Serves 81 pound elbow pasta8 tablespoons unsalted butter (1 stick)½ cup unbleached all-purpose flour1 quart whole milk½ teaspoon ground nutmeg½ teaspoon cayenne pepper1 tablespoon salt½ teaspoon black pepper, freshly ground4 cups stock (chicken, fish or vegetable)1 cup Gouda cheese, grated2 cups cooked crabmeat1½ cups panko or regular breadcrumbs {pinterest_rich_pins_images} Decadent Pasta: Crab Mac & Cheese {/pinterest_rich_pins_images}

Decadent Pasta: Crab Mac & Cheese

  • 1/5
    Crab Mac & Cheese
  • 2/5
    Crab Mac & Cheese
  • 3/5
    Ingredients: cooked elbow pasta, panko, milk, butter, crab and Gouda cheese
  • 4/5
    The correct consistency of the béchamel sauce
  • 5/5
    Pour everything into a casserole dish and sprinkle with breadcrumbs

Text, photos and food cooked by Michal Martinek

Oct 7, 2016

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Crab Mac & Cheese

Full disclosure: You might have a heart attack, your cholesterol levels might spike, and your waistline might expand after eating this decadent yet completely addictive take on mac & cheese. It’s an amalgam of béchamel sauce (butter and flour), crabmeat and Gouda, topped with panko, a coarse type of Japanese breadcrumbs. If you can, tread lightly and enjoy one tablespoon at a time.


  1. Serves 8
  2. 1 pound elbow pasta
  3. 8 tablespoons unsalted butter (1 stick)
  4. ½ cup unbleached all-purpose flour
  5. 1 quart whole milk
  6. ½ teaspoon ground nutmeg
  7. ½ teaspoon cayenne pepper
  8. 1 tablespoon salt
  9. ½ teaspoon black pepper, freshly ground
  10. 4 cups stock (chicken, fish or vegetable)
  11. 1 cup Gouda cheese, grated
  12. 2 cups cooked crabmeat
  13. 1½ cups panko or regular breadcrumbs


Preheat the oven to 400 degrees. Position a rack in the middle of the oven.


Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 5–7 minutes. Drain in a colander and set aside.


Melt the butter in the same saucepan over medium-low heat. Add the flour, and whisk constantly over low heat for 10 minutes. Pour in the milk and add nutmeg, cayenne, salt, and black pepper. Raise the heat to medium and stir continually, until the sauce turns thick and coats the back of a wooden spoon. Add the stock and cheese, and cook for 1 more minute, until the cheese melts. Remove from the heat.


Add the cooked pasta and crabmeat to the pot with the sauce, and mix thoroughly. Pour the mixture into a 9x13-inch casserole dish, sprinkle the breadcrumbs evenly over the surface, and bake in the oven until lightly browned and bubbly, about 30–35 minutes.


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