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Crab Macaroni and Cheese


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  • 8 oz cavatappi (rotini pasta)
  • 2 cups whole milk, divided
  • 1/4 cup all purpose flour
  • 3 cups shredded cheddar cheese (12 oz)
  • 1 tsp Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 4 oz cream cheese, cut up and softened
  • 1/4 tsp hot sauce
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 cups lump crap or claw crab meat
  • 4 tbs chives



Step 1

1. Cook pasta according to package directions, drain reserving 1/2 cup of pasta cooking water

2. Meanwhile, heat 1 cup of milk in large saucepan over medium heat until bubbles form on outside edge. Whisk flour and remaining 1 cup milk in small bowl until smooth; slowly whisk into warm milk. Bring to a boil, boil 1 to 2 minutes or until thickened, stirring frequently. Reduce heat to low stir in cheddar cheese, mustard and Worcestershire sauce until cheese has melted. Whisk in cream cheese until melted. Stire in hot sauce, salt and pepper.

3. Toss with pasta, adding reserved pasta water as necessary. Stir in crab and 3 tablespoons of the chives. Garnish with remaining 1 tablespoon of chives.


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