- serves 6-8
From Georgea Pappas Haby, culinary research and development manager: “Crab mac and cheese is a favorite because it’s a way to mix comfort with a little bit of indulgence. Using two types of cheeses gives our sauce the unique flavor—the Havarti brings sharpness and the American keeps it creamy. Then, the addition of fresh jumbo lump crab really puts the enjoyment over the edge, making it perfect for a celebratory meal.”
- 1 lb orecchiette pasta
- 5 tbsp unsalted butter
- 4 tbsp ap flour
- 4 cup heavy cream
- 1/4 tsp nutmeg
- 1 1/4 tsp kosher salt
- 1/2 tsp fresh cracked black pepper
- 1/2 lb havarti cheese, grated
- 1/4 lb white cheddar, grated
- 1 lb jumbo lump crab, shell removed
- 1 cup Japanese bread crumbs
- 1/2 cup melted unsalted butter
- 4 tbsp snipped chives
In a large saucepan, heat the butter over medium-low heat until melted. Add minced shallot and
garlic, sauté for 1 minute. Add the flour and stir until smooth. Over medium heat, cook until the
mixture turns a light, golden sandy color, about 4 to 5 minutes. Next add heavy cream to roux
mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10
minutes, stirring constantly, then remove from heat. Season with salt, pepper and nutmeg, and set
aside until ready to use.
Cook the orecchiette pasta according to package instructions. Once pasta is cooked, drain excess
water. Add hot pasta to warm béchamel sauce. Add Havarti and white cheddar cheeses to
Béchamel and bring to a light simmer over low heat until the cheese is melted, smooth and fully
Place hot mac & cheese mixture in a lightly buttered 2 quart baking dish. Top mac & cheese with
cleaned jumbo lump crab, making sure to spread the crab evenly. Spread Japanese bread crumbs
evenly over mac & cheese. Then drizzle melted butter evenly over Japanese bread crumbs.
Bake in 400 degree oven for 8 to 10 minutes or until hot and golden brown. Once golden brown
remove from oven and serve.
Interested in submitting a recipe? Email Us.