Crab Mac & Cheese

Crab Mac & Cheese

Featured on Maryland Farm & Harvest, “The Local Buy” Recipe, Episode 608. Recipe adapted from 
Servings: 6


  • 1 lb elbow pasta
  • 1/4 cup butter
  • 1 shallot finely diced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cup milk
  • kosher salt
  • freshly ground black pepper
  • 1 cup shredded white cheddar cheese
  • 1 cup shredded mozzarella
  • 1 lb lump crab meat
  • chopped fresh parsley for garnish


  • Preheat oven to 375°. In a large pot of boiling water, cook elbows according to package directions until al dente (cooked to be firm to the bite). Drain and return to pot.
  • Meanwhile, in a large skillet over medium heat, melt butter. Add shallot and garlic and cook until fragrant and softened, about 3 minutes. Add flour and whisk until combined and golden, about 1 minute. Add milk and season with salt and pepper. Simmer 2 minutes until sauce is thickened and smooth.
  • Stir in ½ cup cheddar and mozzarella until melty and then remove from heat.
  • Add sauce and crab meat to pot with cooked elbow pasta and stir until completely combined.
  • Sprinkle with remaining ½ cup cheddar and grated parmesan, and bake until bubbly, about 20 minutes
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