Creamy Crab Macaroni and Cheese
Indulgent, creamy, and full of rich flavor, this baked crab mac and cheese is made with tender cavatappi pasta, jumbo lump crab meat, and a cheesy béchamel sauce—finished with a crispy panko topping. Perfect for special dinners or elevated comfort food nights.
Ingredients
- 1 16 oz box dry cavatappi pasta (Twisted Macaroni)
- 1 lb jumbo lump crab meat
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1½ tsp seafood seasoning e.g., Old Bay
- ½ tsp garlic salt
- ½ tsp ground mustard
- ¼ tsp black pepper
- 2 oz chive & onion cream cheese softened
- 5 cups whole milk
- 5 cups shredded Cheddar and Monterey Jack cheese divided
Topping:
- 2 tbsp unsalted butter melted
- ½ cup panko breadcrumbs
- 1 tbsp grated Parmesan cheese
- ¼ tsp seafood seasoning
- 1 tbsp chopped fresh Italian parsley
Instructions
- Preheat the oven to 350°F (175°C). Grease a 13×9-inch baking dish.
- Cook the pasta in salted boiling water until al dente.
- Drain and set aside.
- In a saucepan, melt butter over medium heat.
- Whisk in flour, seafood seasoning, garlic salt, ground mustard, and black pepper.
- See full steps with tips & photos → https://p4pd.org/creamy-crab-macaroni-and-cheese/
Notes
- For a spicier kick, add a pinch of cayenne or chopped jalapeños to the cheese sauce.
- Can be prepped ahead and baked just before serving—perfect for holidays or gatherings.
- Swap out cavatappi for penne or elbow macaroni if desired.