Ingredients:

  • 500 g (1 lb 2 oz) Dried Macaroni, Medium Shells, or Cavatappi
  • 1 tbsp Salt (for boiling water)
  • 115 g (8 tbsp / 1 stick) Unsalted Butter
  • 115 g (¾ cup) All-Purpose Flour
  • 1 L (4 cups) Whole Milk, warmed
  • 1 tsp Dijon Mustard
  • ½ tsp Ground Nutmeg
  • 1 tsp Old Bay Seasoning
  • ½ tsp Black Pepper
  • 1 tsp Sea Salt (or to taste)
  • 280 g (10 oz) Extra Sharp Cheddar Cheese, freshly grated
  • 115 g (4 oz) Gruyère Cheese, freshly grated
  • 340 g (12 oz) High-Quality Lump Crab Meat, drained and carefully checked for shells
  • 1 tbsp Fresh Parsley, chopped
  • 60 g (1 cup) Panko Breadcrumbs
  • 30 g (2 tbsp) Unsalted Butter, melted
  • 4 tbsp Grated Parmesan Cheese
  • Pinch of Paprika (for colour)

Instructions:

  1. Preheat oven to 190°C (375°F). Lightly grease the 9x13 inch baking dish.
  2. Grate the Cheddar and Gruyère cheeses. Set aside.
  3. Cook Pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente—about 2 minutes less than the package directions. Drain immediately and toss with a splash of oil or a knob of butter to prevent sticking. Set aside.
  4. Make the Roux: Melt 115 g (1 stick) of butter in a heavy-bottomed saucepan over medium heat. When the butter foams, whisk in the flour until smooth. Cook the roux for 2 minutes, stirring constantly, until it smells slightly nutty and loses its raw flour taste.
  5. Add Milk: Gradually pour the warm milk into the roux while vigorously whisking. Continue whisking constantly until the sauce is smooth and lump-free.
  6. Thicken: Bring the mixture to a gentle simmer, stirring frequently, and cook for 5-8 minutes until the sauce coats the back of a spoon thickly (the Béchamel stage).
  7. Create the Mornay: Remove the pan from the heat. Stir in the Dijon mustard, salt, pepper, nutmeg, and Old Bay seasoning.
  8. Incorporate Cheese: Add the grated Cheddar and Gruyère in handfuls, stirring well after each addition until all the cheese is completely melted and the sauce is smooth and glossy. Taste and adjust seasoning.
  9. Combine Components: Gently add the cooked pasta and the chopped parsley into the cheese sauce. Stir gently until everything is evenly coated.
  10. Fold in Crab: Very gently fold in the lump crab meat. Try to avoid breaking the lumps. Pour the mixture into the prepared casserole dish.
  11. Prepare Topping: In a small bowl, combine the Panko breadcrumbs, 30 g (2 tbsp) melted butter, Parmesan cheese, and paprika. Toss until the crumbs are evenly coated.
  12. Bake: Sprinkle the topping evenly over the mac and cheese. Bake for 15 minutes, or until bubbling hot throughout and the topping is golden brown and crisp.
  13. Rest: Let the dish rest for 5 minutes before serving. This allows the sauce to set slightly.