Ingredients
- 450g (1 lb) macaroni or preferred pasta shape (elbow, shells, or cavatappi)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 500ml (2 cups) whole milk
- 240g (2 cups or 12 oz) grated cheddar cheese (or a mix of cheddar and your favorite cheese)
- 120g (1 cup) Comté or Gruyère cheese, grated
- 200g (7 oz) cooked crab meat (lump or claw meat works well)
- Salt, to taste
- Black pepper, to taste
- ½ teaspoon paprika (optional, for added depth)
- 1 teaspoon mustard powder (optional, enhances the cheese flavor)
- 200g (7 oz) cooked, shredded chicken or thinly sliced beef (as an optional addition or substitute for more protein)
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. The pasta should be tender but still slightly firm to the bite. Drain and set aside, reserving a small cup of pasta water in case it is needed to loosen the sauce later.
Step 2: Prepare the Cheese Sauce
In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1-2 minutes until the mixture turns a light golden color. This forms a roux, which thickens the cheese sauce.
Slowly pour in the milk, whisking constantly to prevent lumps. Continue stirring and cook for 5-7 minutes until the sauce thickens. It should coat the back of a spoon but still be pourable. Reduce the heat to low and add the grated cheddar and Gruyère (reserving ½ cup for the topping). Stir until the cheese is fully melted and the sauce is smooth. Season with salt, black pepper, and optional paprika or mustard powder.
Step 3: Incorporate the Crab and Protein
Gently fold in the cooked crab meat, ensuring it is evenly distributed throughout the cheese sauce. If using chicken or beef as an addition or alternative, stir it in at this stage as well. Allow the mixture to warm through for 1-2 minutes.
Step 4: Combine Pasta and Sauce
Return the drained pasta to the large pot. Pour the cheese and crab mixture over the pasta and stir until everything is evenly coated. If the sauce appears too thick, add a small splash of the reserved pasta water to loosen it slightly.
Step 5: Assemble and Bake
Preheat the oven to 200°C (400°F). Transfer the mac and cheese to a buttered baking dish (at least 3.5-4 liters in capacity). Sprinkle the reserved cheese over the top.
Bake uncovered for about 15 minutes, or until the cheese is melted and slightly golden. Avoid overbaking, as this can dry out the sauce.
Step 6: Serve and Enjoy
Remove from the oven and let the dish sit for a few minutes before serving. This allows the sauce to settle and ensures every bite is rich and creamy.
Notes
- Avoid Lumpy Sauce: Whisk continuously while adding milk to prevent lumps. If lumps form, keep whisking over low heat until smooth.
- Prevent Overcooked Pasta: Cook pasta just until al dente, as it will continue to absorb moisture in the sauce and soften further.
- Adjusting Thickness: If the sauce thickens too much, add a splash of milk or reserved pasta water to loosen it.
- Cheese Melting Tip: Add cheese off the heat or over low heat to prevent it from becoming grainy.
- Make-Ahead Option: Prepare the dish up to the baking step, cover, and refrigerate for up to a day. Bake when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 30 minutes