Dungeness Crab Mac n' Cheese with Sourdough Breadcrumbs
From a few simple ingredients, with careful nurturing, you can create something that rises, and changes.
To inspire your cooking, here
is a recipe we think is a perfect pairing for Dough Napa Valley Sauvignon Blanc. Dough can take many forms, and whether the star of the dish or a special component, we think it’s
worth showcasing.
PAIRS WITH SAUVIGNON BLANC
The rich, buttery flavorst of this decadent “adult” mac ‘n’ cheese pair perfectly with the crisp, fruity character of Dough Sauvignon Blanc.
Dungeness Crab Mac 'n' Cheese with Sourdough Breadcrumbs
Ingredients
The Breadcrumbs
- 3/4 cup fresh sourdough breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- A generous pinch of freshly ground black pepper
The Mac n’ Cheese
- 1 pound medium pasta shells or tubes such as conchiglie, penne, or cavatappi
- 1/4 cup ½ stick unsalted butter, plus more for greasing
- 1/4 cup all-purpose flour
- 4 cups whole milk warmed
- 1 1/2 cups sharp white Cheddar cheese grated
- 1 1/2 cups Gruyère cheese grated
- 1/2 cup Parmesan cheese grated
- 1 teaspoon kosher salt plus more to taste
- 1/4 teaspoon freshly ground black pepper plus more to taste
- 1 tablespoon fresh lemon zest
- A pinch cayenne
- 1 pound cooked Dungeness crab meat picked over to remove any bits of shell
- Chopped chives for garnish
- Lemon wedges for serving
Instructions
To make the breadcrumbs:
- In a medium bowl, combine the breadcrumbs, Parmesan, olive oil, salt and pepper, tossing until well-coated; set aside.
To make the Mac n’ Cheese:
- Preheat the oven to 400 degrees.
- In a large pot of boiling water, cook the pasta according to package instructions until just al dente.
- Pour into a colander, rinse with cold water, and drain well. Set aside.
- In a large, heavy-bottomed saucepan, melt the butter over medium heat.
- Whisk in the flour, and cook until the mixture is bubbling and takes on a golden tan color, about 2 minutes.
- Slowly whisk in the warm milk, and cook until bubbling and begins to thicken, about 10 minutes.
- Remove from the heat, and whisk in the Cheddar, Gruyère, and Parmesan.
- Season with salt, pepper, lemon zest, and cayenne, stirring until incorporated. Taste and adjust seasoning, if desired.
- Fold the drained pasta into the sauce, followed by the crab meat.
- Pour the mixture into a shallow 2-quart baking dish that’s been greased with a little butter.
To bake & serve:
- Top with the breadcrumb mixture, and bake until golden brown and bubbly, about 20 minutes.
- Garnish with chopped chives, a squeeze of lemon juice, and serve hot.