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.