10ozsharp white cheddar cheeseblock, grate it yourself
saltmore or less to taste
fresh cracked peppermore or less to taste
Topping:
1/4cupPanko bread crumbs
2-3tbspfresh grated parmesan cheese
Instructions
Preheat the oven to 350° and lightly grease a casserole dish.
Cook the macaroni according to the box instructions, drain well. Using your hands, sift through the claw meat to make sure no shell pieces are in there. Set both aside.
Melt butter in a large pot over medium to medium-low heat and thinly sliced shallot. Let let the shallot sauté until softened and starts to brown.
Sprinkle flour over the shallot and mix well. Slowly pour in the milk while constantly and carefully stirring with a whisk. Keep whisking until all incorporated and starts thickening.
Add grated cheddar cheese a handful at a time while slowly stirring. Keep slowly stirring until cheeses are melted and smooth. Add salt and pepper.
Stir in parmesan cheese, macaroni, and crab. Stir well, until all combined.
Transfer into the prepared baking casserole dish. Mix Panko bread crumbs, parmesan cheese, and a little salt in a bowl and pour in melted but. Toss until completely incorporated and spread the topping evenly over the mac and cheese.
Bake for about 15-20 minutes, until the edges are bubbly.
Notes
Crab meat: You can use claw or lump crab meat, either will work just fine. Remember to SIFT THOROUGHLY through the crab meat with your hands because there are always pieces of crab shell left behind.
*Read the post to learn how to make this mac and cheese gluten free and/or lactose free!
Remember:NEVER let the cheese sauce boil! Cook the cheese sauce over medium to medium-low heat to let the milk heat through and the cheese melt.
Reheating: You can reheat several portions at once on stove-top. Make sure to reheat it over medium-low heat and add about 1/4-1/3 cup of milk. Cover the pot as mac and cheese reheats and stir every few minutes.
When reheating individual portions in the microwave, add a couple of tablespoons of milk to the bowl with pasta and use a microwave cover if you have one. Reheat the mac and cheese in 30-45 second increments, stirring in between. Make sure to reheat only until heated through.