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A fork full of Dungeness Crab Mac and Cheese.

Dungeness Crab Mac and Cheese

This rich and cheesy mac serves as the perfect side dish for any dinning occasion!
Servings 8
Prep Time 25 minutes
Cook Time 20 minutes

Ingredients

  • 1 lb Dungeness crab meat (optional) preferably fresh
  • 6 tbsp salted butter
  • 3/4 cup unbleached flour
  • 4 1/2 cup whole milk
  • 3 3/4 tsp salt
  • 1 1/2 tsp granulated garlic powder
  • 3 tsp granulated onion powder
  • 3/4 tsp truffle zest
  • 1/4 tsp mustard powder
  • 1/4 tsp white pepper
  • Pinch cayenne pepper
  • 3 1/4 cup sharp cheddar (hand graded) reserve 1 cup for the topping
  • 1 3/4 cup aged gouda (hand graded) reserve 1/4 cup for the topping
  • 3/4 cup mozzarella (hand graded)
  • 1 1/4 cup Parmigiano Reggiano (hand graded) reserve 1/2 cup for the topping
  • 10 oz elbow macaroni (3/4 of the 16 oz bag)

Instructions

  • Preheat the oven to 375 degrees.
  • Remove the Dungeness crab meat from the shell and place it in the refrigerator. Place the Dungeness crab shells in an airtight container and store them in the freezer to make a broth! :)
    Dungeness crab meat and Dungeness crab shells.
  • Oil your pan or ramekin with a neutral oil and set aside.
  • Grate the sharp cheddar, aged gouda, and mozzarella using a standard grater. Grate the Parmigiano Reggiano using a Microplane grater. Set aside.
  • Boil 5 quarts of salted water in a medium saucepan. The water should taste like sea salt.
  • Let's begin building the bechamel sauce by making the roux. Melt the butter in a saucepan on low heat. Once the butter is melted add a small amount of flour at a time and whisk repeatedly. Continue this process until you've incorporated all of the flour into the saucepan. Allow the flour to cook to ensure the bechamel sauce doesn't taste grainy, but be sure to not brown the flour. It should smell slightly nutty, and should have the texture of wet sand.
    White roux in a saucepan.
  • Slowly pour a small amount of milk at a time into the saucepan and continually whisk. Make sure you are eliminating any lumps from forming. The bechamel sauce should be smooth and creamy.
  • Add salt, garlic powder, onion powder, cayenne pepper, truffle zest, white pepper, and whisk well.
  • Add sharp cheddar and whisk until melted. Add the aged gouda and whisk until melted. Follow the same steps for the mozzarella and Parmigiano Reggiano.
  • Add the macaroni to the boiling water and cook for 4-5 mins (set a timer!)
  • Strain the macaroni noodles and pour them into the saucepan and fold them into the cheese sauce.
  • Fold the Dungeness crab meat into the cheese sauce.
  • Pour the Dungeness mac and cheese into a baking dish or medium-sized ramekins.
  • Add the sharp cheddar, aged gouda, and Parmigiano Reggiano into a bowl and toss. This is going to give us a beautiful bubbling cheese crust. Evenly sprinkle the cheese on top of the mac and cheese.
    Ramekins filled with Mac and Cheese, topped with grated cheese.
  • Place the baking dish or ramekins on top of a parchment-lined baking sheet (to avoid the cheese spilling in the oven) and place in the oven. Bake uncovered for 20-25 mins. Serve immediately and enjoy!

Notes

Note: This recipe yields 8 servings and can be baked using a 9 1/2" x 9 1/2" baking dish or 8, 4 1/2" round ramekins.
Author: Nia Moore