Recipe Details

Crab Mac and Cheese

This stovetop crab mac and cheese transports a comforting staple to a delicacy, with lump crab meat, sharp white Cheddar cheese, and creamy Boursin, but it is still quick and easy to make.

Makes:4 servings

Ingredients

½ pound penne pasta
1/4 cup unsalted butter
2 tablespoons all-purpose flour
4 cups milk
1 teaspoon seafood seasoning, such as Old Bay®, or to taste
3 cups shredded sharp white Cheddar, shredded cheese
1 (5.2 ounce) package gournay cheese, such as Boursin® Garlic & Fine Herbs, broken into chunks
Salt to taste
hot sauce to taste
2 ounces lump crab meat

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Directions

Prep:10 mCook:15 mReady:25 m

Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain; keep warm.
Meanwhile, add butter and flour to a saucepan over medium heat. As butter melts, whisk flour to create a roux. Slowly pour in milk, whisking constantly, and cook for 3 to 4 minutes. When milk comes to a boil, turn off heat. Add Old Bay seasoning, Cheddar cheese, and Boursin cheese, and whisk until cheeses are melted and sauce is smooth. Season with salt and hot sauce to taste.
Stir in drained pasta; gently fold in crab meat.