Crab Mac & Fromage Recipe
lump crabmeat, parmesan, gruyere, roasted herbs
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Cheese Sauce
Crab and Herbs
Topping
Method
Pasta Preparation
- 1
Cook the Macaroni
In a large pot, bring water to a boil. Add a generous amount of salt. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.
Cheese Sauce
- 2
Make the Roux
In a large saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour and cook for about 2 minutes until bubbly and lightly golden.
- 3
Add Milk
Gradually whisk in the milk, ensuring there are no lumps. Continue whisking until the mixture thickens, about 5-7 minutes.
- 4
Combine Ingredients
- 5
Mix Crab and Herbs
In a large mixing bowl, gently combine the cooked macaroni, cheese sauce, lump crabmeat, parsley, thyme, and chives until well mixed.
Topping and Baking
- 6
Prepare the Topping
In a small bowl, combine the breadcrumbs, Parmesan cheese, and melted butter. Mix well.
- 7
Bake
Preheat the oven to 350°F (175°C). Transfer the crab mac & fromage mixture to a greased baking dish. Evenly sprinkle the breadcrumb topping over the mixture. Bake for 25-30 minutes until golden brown and bubbly.