Crab Mac and Cheese - Dinner at the Zoo

This crab mac and cheese is fresh crab tossed with pasta in a creamy, cheesy sauce. Add a sprinkle of breadcrumbs and fresh herbs for a decadent and elegant meal that’s perfect for any special occasion!

When I’m entertaining, I like to serve dishes that are easy, yet unexpected. Seafood is always a great bet, including options such as bacon wrapped scallops, seafood pasta, and this hearty crab mac and cheese.

A bowl of crab mac and cheese topped with herbs.

You can never go wrong with homemade mac and cheese, whether you’re feeding the family or offering it up at a special occasion. Take your macaroni to the next level with this delicious and decadent crab mac and cheese, you’ll be glad you did!

Crab mac and cheese ingredients

Ingredients including pasta, cheese, crab, milk and spices.

The ingredients for this dish consist of corkscrew pasta, spices, black pepper, shredded cheese, lump crab meat, chives and panko breadcrumbs. The pasta cooks in a sauce made of milk, water, melted butter and flour.

How do you make crab mac and cheese?

Start by making a thin sauce with a base of flour, butter, milk and water. Place uncooked corkscrew pasta into the pot along with seasonings, then simmer everything together. The next step is to add a generous amount of grated cheese. Finally, the crabmeat is folded into the mix. Transfer the mac and cheese to a baking dish, top it with breadcrumbs, then bake until golden brown. Add a sprinkle of chives and dinner is served!

Process shots showing pasta cooking in a milk sauce.

Tips for the perfect dish

This dish is really best with fresh crab meat. Canned crab meat does not have as good of a flavor or texture.
I typically buy shelled crab meat for convenience, but you can also buy and steam whole crabs and then remove the meat yourself.
Crab mac and cheese is best when served immediately, as the pasta will soak up all the sauce over time as it sits. If you need to prepare it in advance, you can store it covered in the casserole dish for up to 4 hours, then add the breadcrumbs and bake right before serving.
I recommend using freshly grated cheese. The bagged pre-shredded cheese at the grocery store is coated in anti caking agents and does not melt as well especially for a cheese sauce.

Step by step photos showing cheese and crab being added to cooked pasta.

This recipe calls for uncooked pasta. The pasta is cooked in the milk and water mixture before the cheeses are added. If you try to use cooked pasta, the dish will not turn out properly and will have too much liquid.

Recipe FAQs

What do you eat with crab mac and cheese?

Crab mac and cheese tends to be a richer dish, so I prefer to serve it with a lighter side such as a green salad, or roasted vegetables such as asparagus and broccoli. A loaf of bakery style bread is also a nice accompaniment.

What can you add to mac and cheese?

There are so many different ingredients you can add to mac and cheese to enhance the flavors! Some of my favorites include peas, spinach, freshly grated parmesan cheese, bacon, fresh herbs and hot sauce.

A pan of crab and cheese with a spoon holding up a portion.

Flavor variations

This dish is fabulous as-is, but you can add other flavors to customize it to your family’s tastes.

Pasta: Any short pasta will be fine in this recipe. Some other options include penne, farfalle, elbow macaroni or fusilli.
Protein: This dish will also work well with other types of seafood including shrimp or lobster. Bacon is also a nice addition for a hint of smoky flavor.
Cheese: While cheddar is a classic in almost all mac and cheese recipes, other choices include fontina, parmesan cheese, Monterey Jack, gruyere cheese, or even a soft cheese like a garlic and herb Boursin.
Vegetables: Feel free to add some sauteed veggies to your mac. Some great options include red onions, zucchini, red bell peppers or mushrooms.
Seasonings: You can add other herbs and spices such as Old Bay seasoning, Italian seasoning or even Cajun seasoning.

More seafood recipes you’ll enjoy

Preheat the oven to 350 degrees F. Coat a 2 or 3 quart baking dish with cooking spray.
Melt 2 tablespoons of the butter in a large pot over medium heat. Add the flour, then whisk until combined, about 30 seconds.
Pour in the water and whisk until smooth and just starting to thicken.
Add the milk and whisk until well combined.
Stir in the pasta, salt, garlic powder, onion powder, smoked paprika and pepper. Bring the mixture to a simmer.
Cook for 10-12 minutes, stirring occasionally, until pasta is tender.
Turn the heat to low, then stir in the cheeses. Keep stirring until the sauce is smooth.
Gently fold in the crab meat. Transfer the pasta mixture to the prepared baking dish.
Melt the remaining 2 tablespoons of butter, and stir it into the panko breadcrumbs.
Sprinkle the breadcrumbs over the top of the pasta. Bake for 10-12 minutes or until topping is golden brown.
Sprinkle with chives and garnish with addition crab if desired. Serve immediately.

This dish is really best with fresh crab meat. Canned crab meat does not have as good of a flavor or texture.
This recipe calls for uncooked pasta. The pasta is cooked in the milk and water mixture before the cheeses are added. If you try to use cooked pasta, the dish will not turn out properly and will have too much liquid.

food 4u

Main menu

Pages