Crab Mac and Cheese

• 1 lb elbow macaroni (cooked)
• 4 cups whole milk
• 7 Tbsp unsalted butter
• 1/2 cup flour
• 1/2 Tbsp salt
• 8 oz cheddar cheese (shredded)
• 4 oz Pecorino Romano cheese (shredded)
• Two 6-oz cans crab meat
• 1/4 cup breadcrumbs

Instructions

1. 1

   Cook pasta in a pot of salted water and drain. Set aside.

2. 2

   To make a bechamel sauce, melt butter in a pan over medium heat, just until it melts.

3. 3

   Add flour and whisk together with butter for 3-4 minutes, until it turns a light golden color. 

4. 4

   Increase temperature to medium-high and slowly add milk while whisking continuously. Cook for about 5 minutes, until sauce has thickened so it coats the back of a spoon.

5. 5

   Preheat oven to 425℉.

6. 6

   Add both cheeses to the bechamel sauce and stir with a spoon until thoroughly mixed.

7. 7

   In your sauce pot or a large bowl, stir cooked pasta together with bechamel cheese sauce and crab meat until mixed well. 

8. 8

   Transfer crab mac & cheese to a baking dish and sprinkle the top with breadcrumbs.

9. 9

   Bake for 30-40 minutes.

10. 10

    Let cool a few minutes.

11. 11

    Serve as a main dish, or as a side to steak or chicken.