Mac and cheese has always been one of those cozy, go-to dishes in my kitchen, but let’s be honest—it can feel a little predictable. That’s why I love making this Crab Mac and Cheese when I want to really treat myself or impress guests.
It’s creamy, cheesy, and rich like classic mac and cheese, but the addition of sweet, delicate crab turns it into something you’d expect to find on a fancy restaurant menu. It’s my secret weapon for holiday meals, dinner parties, or just those nights when I want something special without going out.
Why You’ll Love It
If you’re anything like me, you love recipes that feel indulgent but are still easy enough to pull off on a weeknight. This crab mac and cheese is exactly that.
The pasta cooks right in the sauce, which means fewer dishes and extra flavor absorbed in every bite. And that sauce? Ultra-creamy, packed with melty cheese, and rich without being too heavy.
But the real star here is the crab. It adds a natural sweetness that balances the salty, savory cheese beautifully. I love serving this when friends come over because it’s unexpected and feels fancy without being fussy. Guests always ask for the recipe.
Tips and Tricks
- Use Fresh Lump Crab if You Can: I know it’s a bit of a splurge, but the flavor is totally worth it. The texture is also unbeatable. I’ll be honest—I’ve used canned in a pinch, but you can really taste the difference.
- Grate Your Own Cheese: Pre-shredded cheese has anti-caking agents that don’t melt as smoothly. I always take a few extra minutes to grate it fresh. It makes the sauce silkier and so much creamier.
- Be Gentle with the Crab: When folding it into the pasta, try not to break it up too much. Those big, juicy lumps are the best part.
- Customize the Flavor: I love adding a pinch of Old Bay seasoning for that classic seafood vibe. If I’m feeling adventurous, a dash of Cajun seasoning gives it a fun little kick.
Make Ahead Tips
One of the things I love about this recipe is that you can absolutely make it ahead for entertaining.
If I’m hosting, I’ll make the mac and cheese up to the point of baking earlier in the day. I just cover it and stick it in the fridge. When it’s almost time to eat, I’ll sprinkle the buttery panko on top and bake it until golden and bubbling.
It’s such a lifesaver because it lets me actually hang out with people instead of being stuck in the kitchen.
Serving Suggestions
Because this dish is so rich and creamy, I like to pair it with sides that balance it out.
- Green Salad: A crisp, fresh salad with a light vinaigrette is perfect for cutting through all that cheesy goodness.
- Roasted Vegetables: Asparagus, broccoli, or green beans work beautifully. I just toss them with olive oil, salt, and pepper and roast them until tender.
- Crusty Bread: A loaf of warm, crusty bread is perfect for sopping up every last bit of sauce.
I also love serving this as a main course at small dinner parties. It feels special, but it’s so much easier than fussing over multiple courses.
Storage
Refrigerator:
If you have leftovers (which is rare in my house), they keep well in an airtight container in the fridge for up to three days.
Reheating:
I like to reheat it in the oven with a splash of milk stirred in to keep it creamy. You can microwave it in a pinch, but the oven really preserves that velvety texture.
FAQs
What’s the best type of crab to use?
Fresh lump crab meat is my favorite. It’s sweet, delicate, and holds its shape beautifully. If you’re on a budget or in a rush, good-quality canned crab works too—just drain it well.
Can I use cooked pasta instead?
I really recommend following the method of cooking the pasta in the milk and water. It soaks up all that flavor and gives you the perfect consistency. Using pre-cooked pasta can leave you with a watery sauce.
What other seafood can I use?
Shrimp or lobster both make excellent substitutes or additions. I’ve even mixed in both when I wanted to really go all out.
Can I freeze it?
I wouldn’t recommend it. The creamy sauce can separate when frozen and thawed. It’s really best enjoyed fresh.
Final Thought
Crab Mac and Cheese is one of those dishes that makes you feel like you’re treating yourself—and everyone you share it with.
It’s rich, satisfying, and so much more special than your everyday mac and cheese, but it’s also easy and approachable enough for anyone to make.
Whether you’re planning a holiday meal, hosting friends for dinner, or just want to do something nice for yourself on a regular weeknight, this dish delivers every single time.
Trust me—once you try it, you’ll wonder why you didn’t make it sooner.
Crab Mac and Cheese
Mac and cheese has always been one of those cozy, go-to dishes in my kitchen, but let’s be honest—it can feel a little predictable.
Ingredients
- 4 tablespoons butter divided use
- 2 tablespoons all purpose flour
- 2 1/2 cups water
- 4 cups milk I use whole milk
- 1 pound corkscrew pasta UNCOOKED, such as cavatappi or cellentani
- 3/4 teaspoon kosher salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon pepper
- 4 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 1/2 cups cooked crab meat plus more for garnish if desired
- 1/2 cup panko breadcrumbs
- 2 tablespoons chives thinly sliced
- cooking spray
Instructions
- Start by preheating your oven to 350°F and spraying a 2-3 quart baking dish with cooking spray.
- In a large pot, melt 2 tablespoons of butter over medium heat. Once melted, whisk in the flour and let it cook for about 30 seconds until it's all blended together.
- Slowly pour in the water while whisking to keep things smooth, then bring the mixture to a slight simmer. Add the milk and whisk until everything is fully combined.
- Stir in the uncooked pasta, salt, onion powder, garlic powder, smoked paprika, and black pepper. Let the mixture simmer for about 10-12 minutes, stirring occasionally, until the pasta becomes tender.
- Once the pasta is cooked, turn the heat down to low. Add in the shredded cheddar and mozzarella cheeses, stirring continuously until the sauce is smooth and the cheese is melted.
- Gently fold in the crab meat, then transfer the pasta mixture into your prepared baking dish.
- For the topping, melt the remaining 2 tablespoons of butter and mix it into the panko breadcrumbs. Sprinkle the buttery breadcrumbs over the top of the pasta.
- Pop the dish in the oven and bake for 10-12 minutes, or until the topping turns golden brown.
- Finally, sprinkle with freshly sliced chives and, if you like, add some extra crab on top for garnish.
- Serve up immediately and enjoy!
Notes
- Fresh crab meat really makes this dish shine—canned crab won’t give you the same texture and flavor.
- The pasta is uncooked at the start. It cooks directly in the milk and water mixture before the cheese is added, which makes for a super creamy texture.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 560Total Fat 31gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 10gCholesterol 114mgSodium 823mgCarbohydrates 39gFiber 2gSugar 9gProtein 30g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
