Creamy Crab Mac and Cheese with Old Bay Breadcrumb Topping

How to Make Creamy Crab Mac and Cheese with Old Bay Breadcrumb Topping

1. 1

   Step 1: Cook the pasta

   Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente according to package directions (about 1–2 minutes shy of the package time). Drain the pasta and set aside, reserving 1/2 cup of the pasta cooking water.

   For this step

   • 12 ozElbow macaroni (dry)
   
2. 2

   Step 2: Make the béchamel sauce

   In a large saucepan over medium heat, melt the unsalted butter. Whisk in the flour and cook 1–2 minutes until lightly golden. Slowly whisk in the milk until smooth, then simmer gently until the sauce thickens and coats the back of a spoon, about 4–6 minutes; season with salt and pepper to taste.

   For this step

   • 4 tbspUnsalted butter
   • 1/4 cupAll-purpose flour
   • 2 1/2 cupsWhole milk
   
3. 3

   Step 3: Add cheese, seasoning and crab

   Remove the béchamel from the heat and stir in the shredded cheddar until melted. Whisk in the Dijon and 1 teaspoon of Old Bay (reserve a little for the topping). Fold the drained pasta and the lump crab meat into the cheese sauce, adding a splash of reserved pasta water if needed to loosen the mixture. Transfer to a lightly buttered 9x13-inch baking dish.

   For this step

   • 12 ozLump crab meat, picked over for shells
   • 2 cupsSharp cheddar cheese, shredded
   • 1 tspDijon mustard
   • 1 1/2 tspOld Bay seasoning
   
4. 4

   Step 4: Prepare Old Bay breadcrumb topping

   In a small bowl, toss the panko breadcrumbs with the olive oil and the remaining 1/2 teaspoon Old Bay until evenly coated. Sprinkle the breadcrumb mixture evenly over the mac and cheese to create a crisp, spiced crust.

   For this step

   • 1 cupPanko breadcrumbs
   • 2 tbspOlive oil
   
5. 5

   Step 5: Bake until golden and bubbly

   Bake in the preheated oven for 20–25 minutes until bubbling. If desired, broil 1–2 minutes to deepen the topping color—watch closely to avoid burning. Let rest 5 minutes before serving so the casserole sets and the flavors meld.
   

1. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente according to package directions (about 1–2 minutes shy of the package time). Drain the pasta and set aside, reserving 1/2 cup of the pasta cooking water.
2. In a large saucepan over medium heat, melt the unsalted butter. Whisk in the flour and cook 1–2 minutes until lightly golden. Slowly whisk in the milk until smooth, then simmer gently until the sauce thickens and coats the back of a spoon, about 4–6 minutes; season with salt and pepper to taste.
3. Remove the béchamel from the heat and stir in the shredded cheddar until melted. Whisk in the Dijon and 1 teaspoon of Old Bay (reserve a little for the topping). Fold the drained pasta and the lump crab meat into the cheese sauce, adding a splash of reserved pasta water if needed to loosen the mixture. Transfer to a lightly buttered 9x13-inch baking dish.
4. In a small bowl, toss the panko breadcrumbs with the olive oil and the remaining 1/2 teaspoon Old Bay until evenly coated. Sprinkle the breadcrumb mixture evenly over the mac and cheese to create a crisp, spiced crust.
5. Bake in the preheated oven for 20–25 minutes until bubbling. If desired, broil 1–2 minutes to deepen the topping color—watch closely to avoid burning. Let rest 5 minutes before serving so the casserole sets and the flavors meld.